Zucchini Lasagna

This zucchini lasagna recipe is packed with vegetables! I blend zucchini into the creamy filling and layer zucchini planks into the lasagna itself.

I shared this zucchini lasagna recipe in my first cookbook, but I loved it so much that I had to share it here too! If you’re looking for a fresher spin on the classic comfort food, you have to try this recipe.

My Favorite Zucchini Lasagna Recipe

This zucchini lasagna is a low-carb, gluten-free, extra-veggie twist on traditional lasagna. It’s totally vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here.

Instead, this lasagna is seriously packed with zucchini. I use it in two ways in this recipe:

1. First off, thin zucchini slices replace half of the regular lasagna noodles.
2. I also blend zucchini into the “ricotta” filling. That’s right! I don’t actually use any ricotta cheese in this recipe. Instead, zucchini, walnuts, tofu, lemon juice, and spices blend together to create a thick, creamy ricotta-like filling.

The result is just as tasty as a traditional lasagna, but far fresher. It’s a perfect meal for zucchini season!

How to Make Zucchini Lasagna Less Watery

Zucchini is famously packed with moisture. That’s why we love it in zucchini muffins and zucchini bread!

But in zucchini lasagna, all that moisture can be challenging. If you’ve ever made zucchini lasagna before, you might know that it can easily turn out watery.

Here’s how I control the moisture in this zucchini lasagna recipe:

1. I use some regular noodles. Instead of making this recipe entirely with zucchini noodles, I use some brown rice pasta. It soaks up some of the moisture from the zucchini.
2. I use diced tomatoes instead of marinara sauce to add less moisture.
3. I let the lasagna rest for 10 minutes after baking. The resting time gives the pasta a chance to absorb liquid that the zucchini releases while baking, resulting in a cleaner slice.

How to Make Zucchini Lasagna

You can find the complete zucchini lasagna recipe with measurements at the bottom of this post. For now, here’s an overview of how it goes:

First, make the “ricotta” filling. You’ll blend some chopped zucchini in a food processor with walnuts, garlic, tofu, lemon juice, oregano, red pepper flakes, and basil until the mixture is thick and creamy.

Next, prep the noodles. Cook the regular lasagna noodles (I use gluten-free brown rice ones) according to the package instructions. Use a sharp knife to slice the zucchini lengthwise into thin planks.

Then, assemble the lasagna. Spread a third of the tomatoes at the bottom of a 9×13-inch casserole dish. Top them with half the noodles, followed by half the ricotta mixture and half the zucchini.

Repeat the layers, topping the lasagna with the remaining tomatoes and grated pecorino cheese.

Finally, bake the lasagna. Cover it with foil and bake for 15 minutes at 375°F. Then, uncover it and bake for another 20 to 30 minutes, or until the zucchini is tender and the cheese is bubbling.

Let stand for 10 minutes before slicing and serving. Enjoy!

More Favorite Zucchini Recipes

If you love this zucchini lasagna, try one of these zucchini recipes next:

• Stuffed Zucchini Boats
• Roasted Zucchini
• Grilled Zucchini
• Zucchini Fritters
• Air Fryer Zucchini Chips
• Or any of these 30 Best Zucchini Recipes!

5.0 from 14 reviews

Zucchini Lasagna

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This zucchini lasagna recipe uses zucchini two ways! I blend it into the creamy filling and layer zucchini planks into the lasagna itself.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 4

Ingredients

Zucchini Tofu Ricotta: (can be made ahead)

• ¼ cup chopped walnuts
• 2 garlic cloves
• 7 ounces extra-firm tofu
• ½ cup chopped zucchini
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh basil
• ½ teaspoon sea salt, more to taste
• freshly ground black pepper

For the Lasagna:

• 5 ounces brown rice lasagna noodles
• Extra-virgin olive oil, for drizzling
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 2 zucchini, sliced into thin planks
• 1 cup grated pecorino cheese
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375°F.
2. Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
3. Prepare the pasta according to the instructions on the package, cooking until al dente.
4. Assemble the lasagne: Drizzle a 9x13-inch baking dish with olive oil, then layer ingredients as follows:
5. First layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
6. Second layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
7. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
8. Bake covered for 15 minutes. Uncover and bake for 20 to 30 minutes more, or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

Notes

To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.

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