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Hearty Zucchini Lasagna Not Watery

A lighter twist on the classic lasagna with layers of zucchini, rich tomato sauce, and creamy cheeses, making it a healthy comfort food option.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 290
Ingredients Method Notes

Ingredients
  

Vegetables
  • 3 medium zucchini, sliced thinly About 4 cups
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Sauce
  • 3 cups marinara sauce Store-bought or homemade
Cheeses
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
Binding and Seasoning
  • 1 large egg, for binding
  • 2 teaspoons Italian seasoning
  • salt and pepper To taste
  • fresh basil or parsley For garnish
Oil
  • 2 tablespoons olive oil, for sautéing

Method
 

Preparation
  1. Slice the zucchini thinly, lengthwise, and sprinkle with salt. Let sit for about 10 minutes, then pat dry with a paper towel.
  2. In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.
Combine Sauce and Cheeses
  1. Pour in the marinara sauce, stir well, and let simmer for a few minutes.
  2. In a separate bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix well.
Layer and Bake
  1. In a baking dish, layer marinara sauce, zucchini, and cheese mixture, repeating until all ingredients are used, finishing with marinara on top.
  2. Cover with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 15 minutes until cheese is bubbly and golden.
Serve
  1. Allow to rest for about 10 minutes. Garnish with fresh basil or parsley before slicing.

Notes

Choosing medium-sized zucchinis will avoid overly watery or seedy specimens. Store leftovers in an airtight container for up to four days or freeze for up to three months.