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Zucchini Lasagna
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Zucchini Lasagna

This is one of our family favorites! I love lasagna but the with all those carbs and cheese I usually don’t make it. This zucchini lasagna is SO good you won’t even miss the noodles. You get all the flavors and textures but in a much healthier veggie version. I usually grow zucchini’s in the garden and by the end of summer we have enough zucchini to feed the neighborhood. This is my favorite zucchini recipe, hands down!
I really enjoy homemade marinara with this dish, but you can also you jarred sauce. I often throw in other veggies or omit the spinach if I don’t have any on hand. 
*Note you can also slice the zucchini the other way and just layer with round zucchini slices, this is slightly less time consuming because you don’t have to do the rolls.
Course: Main Course
Cuisine: American, Italian
Keyword: cheese, healthy, lasagna, marinara, zucchini, zucchini lasagna
Servings: 8

Equipment

  • 7x11" baking dish or similar

Ingredients

  • 3-4 medium zucchinis
  • 1 1/2 cups marinara sauce
  • 1 cup low-fat cottage cheese ricotta could be substituted
  • 2 cups shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup fresh chopped parsley
  • 1-2 teaspoons salt for “sweating” the zucchini

Instructions

  • Slice zucchini lengthwise in even sized slices. Lay flat on a cookie sheet or cooling rack and sprinkle with salt to “sweat” the zucchini. This helps to pull water from the zucchini to help make your dish less soupy. Mine still usually ends up a little soupy but I often just drain some of the water after serving my first portion. 
  • Let the zucchini sweat for about 10 min. Pat dry with paper towels or a clean cloth.
  • *For best results us a mandolin for slicing the zucchini, this will give you consistent thickness in your slices to ensure everything cooks the same. If you don’t have a mandolin you can always slice with a knife and keep in mind to try and slice evenly. 
  • Use a 7” x 11” glass baking dish or similar 
  • Build your lasagna:
    Roll up zucchini slices and place into the pan. Dollop the marinara and cottage cheese over the rolls then add parsley, mozzarella, and parmesan.
    For round slices of zucchini: Spread a thin layer of marinara on the bottom of your pan then place round slices into a single layer. Alternate adding the cottage cheese, parsley, sauce, and zucchini. Be sure that your last layer on top is mozzarella. *Note I usually increase my marinara to 1 1/2 cups for this style of layering.
  • Bake for 45 min. Cover with foil and cook for 30min. Remove foil for the remaining 15 min

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