Zucchini Lasagna
If you’re craving a comforting, cheesy casserole without the heavy sheets of pasta, this Zucchini Lasagna delivers everything you want: layers of tender, thinly sliced zucchini, bright marinara, and a creamy cheese filling that bakes into golden perfection. It’s fresh, approachable, and simple enough for a weeknight but beautiful enough for company. This version uses just a few pantry staples and swaps traditional noodles for zucchini ribbons sliced lengthwise — light, bright, and absolutely satisfying.
Why you’ll love this Zucchini Lasagna
This recipe is a great way to enjoy the flavors of classic lasagna while cutting back on carbs and adding a boost of vegetables. The zucchini replaces lasagna noodles but still provides structure when sliced thinly and layered with sauce and cheese. The cottage cheese and part-skim mozzarella give the dish creaminess and melty pull without overwhelming richness, while parmesan adds that savory, nutty depth. It comes together with minimal fuss, bakes evenly, and reheats beautifully.
Ingredients
- 3 medium zucchini, sliced lengthwise about 1/4 inch
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt or sea salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 24 ounces marinara sauce, no sugar added, or pasta sauce
- 1 cup low fat cottage cheese
- 1/2 cup parmesan cheese, freshly grated
- 1 1/2 cups part skim mozzarella cheese, shredded
- 1 egg, large
Prep and equipment
Preheat your oven to 375°F (190°C). You’ll need a sharp knife or a mandoline to slice the zucchini into even 1/4-inch lengthwise pieces, a mixing bowl for the cheese filling, a spoon or spatula for spreading sauce, and a 9×13-inch baking dish or similar-sized casserole dish for assembling and baking the lasagna.
Taste and texture notes
The zucchini softens while retaining a little bite so the finished lasagna is not mushy. The cottage cheese combined with egg and parmesan creates a lightly set, ricotta-style layer that holds each slice together. Part-skim mozzarella melts and browns on top without becoming overly oily. If you prefer a richer result, you can use whole-milk cottage cheese or a higher-fat mozzarella, but the recipe as written balances richness and lightness nicely.
Step-by-step instructions
- Slice the zucchini: Trim the ends off each zucchini and slice them lengthwise into roughly 1/4-inch thick strips. Aim for similar thickness so they cook evenly. Lay the slices on a large rimmed baking sheet or cutting board as you work.
- Season and sweat the zucchini: In a large bowl, combine the zucchini slices with 2 teaspoons kosher salt or sea salt, 1/2 teaspoon black pepper, and 1/4 cup extra virgin olive oil. Toss gently to coat every slice. Spread the seasoned slices in a single layer on the baking sheet and let them sit for 10 minutes. This step draws out a bit of moisture and helps prevent a watery lasagna.
- Pat dry: After the zucchini has released some liquid, use paper towels to blot each slice gently and remove excess moisture. This keeps the layers from becoming too saucy and helps the lasagna set up well.
- Make the cheese filling: In a medium bowl, combine 1 cup low fat cottage cheese, 1/2 cup freshly grated parmesan cheese, and 1 large egg. Stir thoroughly until smooth and evenly mixed. The egg binds the mixture, giving it structure as it bakes.
- Prepare the sauce: Pour the 24 ounces of marinara sauce (no sugar added) into a shallow bowl or measuring cup so it’s easy to spoon over the layers during assembly. If you like a herbier profile, sprinkle in the 1 teaspoon dried oregano and stir it into the sauce now.
- Assemble the lasagna — first layer of sauce: Spread about 1/3 of the marinara sauce across the bottom of a 9×13-inch baking dish to create a thin, even base layer. This prevents the zucchini from sticking and starts the flavor foundation for the dish.
- Layer zucchini and filling: Arrange a single layer of zucchini strips over the sauce so they overlap slightly and cover the surface. Dollop about half of the cottage cheese mixture across the zucchini in spoonfuls, then use an offset spatula or the back of a spoon to spread it relatively evenly. Sprinkle roughly 1/2 cup of the shredded part-skim mozzarella over the cheese mixture.
- Add more sauce and repeat: Spoon another 1/3 of the marinara sauce over the cheese and mozzarella layer. Add a second layer of zucchini, spreading it evenly, then top with the remaining cottage cheese mixture and another portion of shredded mozzarella.
- Top layer and final sauce: Finish with a final layer of zucchini strips and pour the remaining sauce evenly across the top. Sprinkle the remaining mozzarella and the reserved parmesan if any remains so the top browns attractively.
- Cover and bake: Cover the baking dish tightly with foil and bake in the preheated 375°F oven for 25 minutes. This initial covered bake allows the filling to set and the zucchini to soften through without drying out.
- Uncover and finish baking: Remove the foil and continue baking for an additional 10–15 minutes, or until the top is bubbly and the cheese is melted and starting to brown. Keep an eye on it during the last few minutes to achieve your preferred level of golden color.
- Rest before serving: Remove the lasagna from the oven and let it rest for 10–15 minutes. This resting time helps the layers firm up so the slices hold together when cut.
- Slice and serve: Use a sharp knife to cut the lasagna into portions. Serve warm, garnished with an extra sprinkle of parmesan or a few torn fresh basil leaves if you like.
Serving suggestions
Pair slices with a simple green salad dressed with lemon vinaigrette or a side of roasted vegetables. A crisp white wine or a light red complements the tomato and cheese combination, but a sparkling water with a squeeze of citrus also makes a refreshing pairing.
Storage and reheating
Cover leftovers and refrigerate for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes until warmed through, or reheat the entire dish in a 350°F oven covered with foil for 15–20 minutes. For crispier top cheese, uncover for the last 5 minutes of reheating.
Tips and variations
- Uniform slices: Use a mandoline or a sharp knife to get consistent 1/4-inch zucchini slices so the lasagna bakes evenly.
- Less watery zucchini: If your zucchinis are very large or especially watery, you can salt them and let them sit in a colander for 15–20 minutes before blotting and assembling. The recipe’s salt-and-rest step will usually suffice, but this extra time can help further.
- Make it cheesier: Add more shredded mozzarella on top or mix a bit of shredded mozzarella into the cottage cheese filling for an extra gooey bite.
- Make it herb-forward: Stir fresh chopped basil or parsley into the cottage cheese mixture for a bright herbal note.
- Make ahead: Assemble the lasagna through the final sauce layer, cover, and refrigerate for up to 24 hours before baking. Add the shredded mozzarella and bake as directed when ready.
Common questions
- Can I use ricotta instead of cottage cheese? Yes, ricotta is a fine substitution if you prefer a smoother texture. Use the same amount called for in the ingredient list.
- Do I need to pre-cook the zucchini? No, when sliced to 1/4 inch and layered with sauce, the zucchini cooks through in the oven. The initial covered bake ensures they become tender without overcooking.
- Can I freeze this lasagna? You can freeze it before baking. Wrap tightly with plastic wrap and foil, then bake from frozen, adding about 20–30 minutes to the covered baking time and checking until heated through.
Final thoughts
This Zucchini Lasagna hits all the cozy notes of a classic lasagna while keeping things light and veggie-forward. The combination of seasoned zucchini ribbons, a simple cottage cheese mixture, tangy marinara, and melty mozzarella is comforting and satisfying. It’s an adaptable recipe that welcomes tweaks — more herbs, a little extra cheese, or a different sauce style — but it stands strong as written. Whether you’re making it for a family weeknight or a casual dinner with friends, it’s a reliable, delicious option that rewards a little patience at the cutting board with big oven-baked flavor.
Zucchini Lasagna
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Slice the zucchini lengthwise into ~1/4-inch planks using a mandolin or a sharp knife.
- Arrange zucchini slices on a baking sheet, brush or drizzle both sides with the olive oil, and sprinkle with 2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
- Roast the zucchini for 20–25 minutes until slightly tender and lightly browned; remove and set aside.
- In a mixing bowl combine the cottage cheese, grated Parmesan, shredded mozzarella, and the egg until evenly mixed.
- Spoon about 1 cup of marinara into the bottom of a 9x13-inch casserole pan to create the first layer.
- Place half of the roasted zucchini slices over the sauce, then spread half of the cheese mixture over the zucchini.
- Repeat with another layer of sauce, the remaining zucchini, and the remaining cheese mixture, finishing with cheese on top. Reserve any leftover marinara for later use.
- Cover the pan with foil and bake for 30 minutes, until heated through and the filling is hot.
- Remove the foil and bake an additional 3–5 minutes to brown the top slightly; then let the lasagna rest 5–10 minutes before serving.
Notes
- There may be extra marinara; refrigerate for another use.
- Letting the dish rest helps it set for cleaner slices.
