Roasted Zucchini Lasagna Recipe

Roasted Zucchini Lasagna Recipe is one of those dishes that sneak up on you with how good it tastes and how easy it is to make. If you think lasagna always means heavy noodles and a mountain of cheese, this one might just flip your expectations. It’s lighter, packed with flavor, and perfect for when you want comfort food without the usual guilt trip.

Why You Should Try This Roasted Zucchini Lasagna Recipe

Ever felt like skipping pasta but still craving that layered, cheesy goodness? Roasted zucchini slices step in as the perfect noodles here. They add a subtle smoky flavor and keep the dish fresh and veggie-packed. Plus, roasting zucchini brings out a sweetness that pairs beautifully with tomato sauce and ricotta.

I started making this recipe when I wanted something less carb-heavy but still satisfying. It quickly became a favorite for weeknight dinners and impressing guests without breaking a sweat.

Variations I’ve Tried And Loved

I like to keep things interesting by switching up the fillings. Sometimes I add sautéed mushrooms or spinach to the ricotta mix for extra earthiness. Other times, I throw in some cooked ground turkey or Italian sausage for a heartier meal.

Want it vegan? Swap ricotta for a tofu-based cheese and use nutritional yeast for that cheesy flavor. The roasted zucchini shines no matter how you dress it up.

Adaly Kandice

Roasted Zucchini Lasagna

A delicious and healthy roasted zucchini lasagna that layers thinly sliced zucchini with cheese and tomato sauce, perfect for a comforting dinner.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Dinner

Cuisine: American

Calories: 320

Ingredients

  

• 3 medium zucchinis, thinly sliced
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup parmesan cheese, grated
• 3 cups tomato sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• to taste salt and pepper

Instructions

 

1. Preheat oven to 400°F (200°C).
2. Toss zucchini slices with olive oil, salt, and pepper, then roast on a baking sheet for 10 minutes until softened.
3. In a mixing bowl, combine ricotta cheese, half the parmesan, garlic, dried basil, oregano, salt, and pepper.
4. Spread a thin layer of tomato sauce in the bottom of a baking dish.
5. Layer roasted zucchini slices over the sauce, then spread some ricotta mixture on top, sprinkle with mozzarella.
6. Repeat layering process until all ingredients are used, ending with mozzarella and remaining parmesan cheese on top.
7. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 15 minutes until bubbly and golden.
8. Let stand for 10 minutes before serving.

Notes

For a vegetarian option, ensure the tomato sauce contains no meat. Substitute with eggplant or mushrooms for variation.

Serving The Roasted Zucchini Lasagna

This lasagna pairs beautifully with a simple green salad or garlic bread if you’re feeling indulgent. I often serve it with a crisp white wine or a sparkling water with lemon to keep things light.

For a fun twist, try topping with fresh basil leaves or a drizzle of balsamic glaze. It adds a nice zing and brightens the flavors.

Helpful Tips for Roasted Zucchini Lasagna Recipe

• Slice zucchini evenly to ensure uniform roasting and layering.
• Don’t skip roasting; it’s what keeps the lasagna from becoming soggy.
• Use a sharp knife to cut the lasagna after resting so you get clean slices.
• If you want extra flavor, add some Italian seasoning or red pepper flakes to the marinara.
• Leftover lasagna tastes even better the next day, so don’t be shy about making extra.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep that cheesy texture intact. You can also freeze portions for up to a month; just thaw overnight in the fridge before reheating.

Common Mistakes to Avoid

• Using thick zucchini slices can make the lasagna too watery or uneven when baking.
• Skipping the egg in the ricotta mix may cause the filling to be too loose.
• Overloading with cheese can overpower the delicate zucchini flavor. Balance is key!
• Not letting the lasagna rest before cutting can cause it to fall apart. Patience pays off here.

Nutrition Facts (per serving)

• Calories: 320 kcal
• Carbohydrates: 18 g
• Protein: 22 g
• Fat: 18 g
• Fiber: 4 g
• Sugar: 9 g

This roasted zucchini lasagna recipe manages to hit all the right notes comfort, flavor, and a bit of health-consciousness. Give it a try and see how zucchini can totally rock your lasagna world!