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Zucchini Lattice Lasagna Recipe

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★★★★★

4.7 from 71 reviews

This Zucchini Lattice Lasagna is a fresh, light twist on traditional lasagna, using thinly peeled zucchini strips as noodles. Layered with a flavorful marinara sauce, a blend of mozzarella, ricotta, and Parmesan cheeses, and a fragrant mix of garlic and Italian seasoning, this dish offers a melty, golden-baked lasagna that’s perfect for a comforting meal with fewer carbs.

Ingredients

Scale

Zucchini and Preparation

  • 5 large zucchini (about 3 1/2 lb. total)
  • Kosher salt

Sauce

  • 1 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups store-bought or homemade marinara sauce

Cheese Mixture

  • 2 large eggs
  • 3 cups shredded mozzarella
  • 2 cups ricotta
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning
  • 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
  • Freshly ground black pepper

Instructions

  1. Prepare the zucchini strips: Arrange an oven rack in the center and preheat the oven to 400°F. Using a Y-peeler, peel the zucchini into wide strips. Generously salt the strips on a paper towel-lined baking sheet, placing additional paper towels between layers of zucchini to absorb excess moisture. Let them drain for at least 15 minutes and up to 45 minutes to remove excess water.
  2. Make the marinara sauce: In a small pot over medium heat, warm the extra-virgin olive oil. Add the finely chopped onion and garlic, stirring frequently until the onion becomes translucent, about 5 minutes. Pour in the marinara sauce, reduce heat to medium-low, and simmer, stirring occasionally, until the sauce thickens and excess liquid evaporates, about 12 to 15 minutes.
  3. Prepare the cheese mixture: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season the mixture with freshly ground black pepper to taste and stir until well blended.
  4. Assemble the lasagna layers: Spread a thin layer of the thickened marinara sauce in a 13-inch by 9-inch baking dish. Layer two layers of the salted zucchini strips over the sauce. Spread one-third of the cheese mixture over the zucchini, followed by one-third of the remaining marinara sauce. Repeat these layers two more times to build the lasagna.
  5. Create the zucchini lattice topping: Arrange zucchini noodles side by side diagonally on top of the final marinara layer. For every other zucchini strip on the bottom half, lift it and lay another zucchini strip across diagonally to form a lattice pattern. Season the lattice with freshly ground black pepper and sprinkle with the remaining 1/2 cup of grated Parmesan.
  6. Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven until the cheese is melty and the zucchini is cooked through, about 30 minutes. Remove the foil and continue baking until the top is golden brown and bubbly, about 15 minutes more.
  7. Rest before serving: Remove the lasagna from the oven and let it cool for at least 10 minutes before slicing and serving to allow it to set properly.

Notes

  • Salting and draining the zucchini is essential to prevent a watery lasagna.
  • Use a sharp Y-peeler for wide, uniform zucchini strips.
  • You can substitute homemade marinara with your favorite store-bought sauce.
  • Allow the lasagna to cool to ensure clean slices when serving.
  • For a vegetarian option, ensure marinara sauce contains no meat.
  • Leftovers can be stored covered in the refrigerator for 3-4 days and reheated.

Keywords: Zucchini Lasagna, Low Carb Lasagna, Vegetarian Italian, Healthy Pasta Alternative, Baked Zucchini Recipe

Find it online: https://thefoodrecipe.com/zucchini-lattice-lasagna-recipe/