Easy and delicious, zucchini recipes are some of my go-to’s for quick weeknight meals. My Quick Ratatouille and Zucchini Soup are light and luscious vegan recipes that come together in 30 minutes, while Baked Zucchini Fritters make the ideal appetizer for anyone looking for yet another creative way of using this summer vegetable.
Zucchini: Small- and medium-sized zucchini work best in this recipe, as large zucchini, tend to be more watery and have more seeds. Also, note that there’s no need to peel your zucchini before adding them to your lasagna mixture—especially in summer, during the zucchini season. Olive oil Onion Garlic cloves Fresh baby spinach Ricotta cheese: I recommend using full-fat ricotta cheese to ensure this dish comes out as creamy and rich as possible, being sure to drain away any excess liquid. However, if you don’t have any store-bought ricotta on hand or prefer to make your own, you can also prepare Homemade Ricotta with only four basic ingredients. Egg Parmesan cheese Seasonings: To give your gluten-free lasagna the classic taste of Italian flavors, you’ll need dried oregano, fresh basil, lemon zest, Kosher salt, and ground pepper. Marinara sauce: You can use three cups of your favorite marinara sauce to cut down on prep time, or you can take this recipe to the next level by making your own Tomato Basil Sauce.
Make ahead: This zucchini meatless lasagna is a great make-ahead dish for busy weeknight dinners. First, assemble and bake the lasagna as instructed. Then, bring the dish to room temperature, drain any excess liquid, and place it in an airtight container. Store it in the refrigerator for up to three days. When ready to eat, reheat the lasagna in a 350-degree F. oven for 30 minutes or until it warms through. Storage of leftovers: Let your veggie lasagna come to room temperature before storing. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. Also, drain the lasagna before eating, as it will likely develop extra moisture during storage. Reheat: After storing your no-meat lasagna in the fridge, drain any excess liquid and reheat it in a 350-degree F. oven for 10-15 minutes or until warm. Freeze: When freezing lasagna with spinach and zucchini, let it reach room temperature first. Drain all excess liquid, then portion it into an airtight container or cover it tightly with stretch film to avoid freezer burn. Transfer the covered dish to the freezer for upto a month. Thaw: Thaw your frozen veggie lasagna overnight in the refrigerator. Be sure to drain any excess liquid before reheating. Then, place it in a 350-degree F. oven for 20-30 minutes or until heated through.
What to Serve with this Meatless Zucchini Lasagna?
Vegetarian lasagna with zucchini is the perfect meal for any night of the week. This collection of menu ideas will complete your table with everything from flaky garlic bread to succulent poultry.
Excess liquid/removing moisture: Because zucchini carries so much water, letting your slices rest on a towel before incorporating them into your lasagna assembly is essential. This time allows the zucchini to naturally sweat out its excess liquid, keeping your zucchini lasagna from becoming soggy. Though some recipes ask you to salt your zucchini before cooking, we found this extra step unnecessary. Layering: Do not stress about the zucchini noodles being perfect. As long as each layer is covered with veggie noodles and then properly spread with tomato sauce and ricotta mixture, you should be fine. It is okay if your slices are imperfect. Simply cover as much of your lasagna surface with zucchini as possible, and your bake will come out perfectly. Equipment: It is important that your zucchini is sliced thinly (⅛-inch pieces.) When we were developing this recipe, we initially tried to slice zucchini noodles using a mandoline slicer. While it did the job, we found that a vegetable peeler was easier to use. If you own a Y-peeler, that is even better, but either one would work. For thicker Slices: If you do not own a peeler or a mandoline, then you can use a sharp knife to slice the zucchini. Though keep in mind that cutting thin, equal strips may be more difficult. If your knife-cut slices are thicker in width, then you can pre-bake them before adding them to your lasagna layers to remove excess moisture and reach a tender consistency. Line a baking sheet with parchment paper, and arrange your zucchini strips in a single layer. Preheat your oven to 350 degrees F. and bake them for 8-10 minutes, flipping them halfway through. Bake covered then uncovered: Cheese tends to cook more quickly than the other lasagna layers, so it’s important to bake your dish covered for the first thirty minutes and uncovered for an additional fifteen. This way, your lasagna will cook fully without drying out, and your cheese will lightly melt and brown without burning. Rest before serving: Let this grain-free lasagna rest for 10-15 minutes after removing it from the oven. This resting time will help the lasagna solidify its shape, making it easier to cut and serve neatly.
Bread: No one can resist sopping up gooey lasagna sauce with a hearty piece of bread. A crusty loaf, like ike my No-Knead Bread, is ideal for balancing the tender texture of the zucchini lasagna noodles. For something quick (and super flavorful!), our Air Fryer Garlic Bread also makes an excellent addition to the meal. Salad: Green salads are the way to go if you’re looking for a light, nutritious side to pair with your healthy zucchini lasagna recipe. Creamy Caesar Salad is a classic Italian option, while Quinoa Avocado Salad is a colorful and crisp mix that comes together in just 15 minutes. For other equally healthy, filling sides, you could also whip up any of my other Quinoa Salad Recipes and prepare yourself for a brilliant spread of delicious food. With meat: Want to add some hearty protein to your meat-free lasagna? This cheesy, veggie-packed recipe is great for serving alongside Chicken Parm, Chicken Fricassee, and Grilled Cornish Hens.
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