When it comes to comfort food, lasagna reigns supreme in many households. For those looking for a healthier, vegetarian option that can easily be adapted for vegans, zucchini lasagna is the perfect solution.
This dish replaces traditional lasagna noodles with thinly sliced zucchini, offering a lower-carb, nutrient-rich alternative without sacrificing flavor. Below, we’ll explore step-by-step how to create this delicious and versatile dish.
Ingredients
For the Zucchini Lasagna:
- 3–4 large zucchinis: Choose firm, medium-sized zucchinis for easy slicing.
- 2 cups ricotta cheese (use vegan ricotta for a vegan version)
- 2 cups shredded mozzarella cheese (use vegan mozzarella for a vegan version)
- 1 cup grated Parmesan cheese (use nutritional yeast for a vegan version)
- 1 large egg (optional, skip for vegan)
- 2 cups marinara sauce (ensure it’s vegan if needed)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 cup spinach, chopped
- 1 tablespoon dried Italian seasoning
- Salt and pepper to taste
- Fresh basil (for garnish)
How To Make Zucchini Lasagna
Step 1: Prepping the Zucchini
First, preheat your oven to 375°F (190°C). While the oven heats, wash the zucchinis thoroughly. Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin, even strips. This ensures they will cook evenly and resemble lasagna noodles.
To prevent the lasagna from becoming too watery, lay the zucchini strips on a baking sheet lined with paper towels. Lightly sprinkle them with salt and let them sit for about 15 minutes. The salt will draw out excess moisture. Afterward, pat them dry with additional paper towels.
Step 2: Preparing the Filling
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
Next, add the diced bell pepper and sliced mushrooms to the skillet. Sauté the vegetables until they are tender, about 7–10 minutes. Add the chopped spinach last and cook until wilted. Season with salt, pepper, and Italian seasoning. Remove the skillet from heat and set aside.
Step 3: Preparing the Cheese Mixture
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg if you are using it. For the vegan version, use vegan ricotta, vegan mozzarella, and nutritional yeast, and omit the egg. Mix until well combined.
Step 4: Assembling the Lasagna
To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer zucchini strips over the sauce, slightly overlapping them.
Next, spread a layer of the cheese mixture over the zucchini. Then, add a layer of the sautéed vegetables.
Repeat these layers — marinara sauce, zucchini strips, cheese mixture, and vegetables — until you have used all the ingredients. Finish with a layer of marinara sauce and top with the remaining shredded mozzarella.
Step 5: Baking the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20–25 minutes, or until the cheese is bubbly and golden brown on top.
Allow the lasagna to cool for about 10 minutes before slicing. This helps it set and makes it easier to serve.
Step 6: Garnishing and Serving
Garnish your zucchini lasagna with fresh basil leaves before serving. This adds a pop of color and a burst of fresh flavor.
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Tips for Success
- Zucchini Prep: Make sure to salt and pat dry the zucchini slices thoroughly to prevent excess moisture.
- Layering: Don’t overload the layers with sauce or fillings; thin layers ensure even cooking and a stable structure.
- Cheese: High-quality cheese (or vegan alternatives) makes a big difference in flavor and texture.
Adapting for Vegans
To make this dish entirely vegan, substitute dairy-based cheese with vegan cheese alternatives. Vegan ricotta, mozzarella, and Parmesan (or nutritional yeast) are widely available in stores. Skip the egg in the cheese mixture, as it is not essential for the binding in a vegan version.
Nutritional Benefits
This zucchini lasagna is not only delicious but also packed with nutrients. Zucchini is low in calories but high in antioxidants and vitamin C. The vegetable fillings add fiber and essential vitamins, while the cheese or vegan alternatives provide a good source of protein.
Serving Suggestions
Pair this lasagna with a simple green salad for a complete meal. Garlic bread or a crusty baguette also makes a great accompaniment.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the lasagna with foil and warm in the oven at 350°F (175°C) until heated through, about 20 minutes.
Conclusion
Zucchini lasagna is a delightful twist on a classic dish that caters to both vegetarians and vegans.
With its rich flavors and wholesome ingredients, it’s sure to become a favorite in your household. Whether you’re serving it for a family dinner or a special occasion, this dish combines comfort and health in every bite.
