Flavorful Zucchini Lasagna (That’s Not Watery)

Zucchini season is here so bring on the zucchini recip! This is about the time in summer when we start having an over abundance of zucchini! I am constantly looking for new ways to use this summer squash (thanks for dealing with it). However, I always fall back on this recipe when I need to use this green FRUIT. Yes, it’s a fruit! And, fun fact: zucchini blossoms are edible! I’m currently testing out some recipes and I’ll share my findings soon. After several failed attempts at trying to make a tasty lasagna, I finally perfected a Flavorful Zucchini Lasagna (that’s not watery).

Fresh herbs, freshly grated parmesan cheese and lots of garlic really packs a flavorful punch in this lasagna. The flavor is so incredible – you’ll not even know is carb conscious. I add a couple no-boil lasagna noodles in to help absorb the water from the zucchini, but you can totally get by without adding any noodles. If you let the zucchini sit for a while and absorb enough water with paper towel, then you’ll get a perfectly non-watery lasagna and carb free.

Tips for Non-Watery Zucchini Lasagna:

• Thin Zucchini : use a mandolin to get evenly thin slices.
• Salt and Paper towel: Salt the zucchini slices and sit for 30 minutes layered with paper towel.
• Bake uncovered: No need to cover while baking, it will help dry out the zucchini.
• No-boil noodles: This is optional but adding in a couple no-boil pasta sheets will help absorb the water during the baking process.

Tips for a Flavorful Zucchini Lasagna

• Good Quality Parmesan: Good quality and freshly grated parmesan makes a huge difference. I buy the Kirkland Brand Parmigiano Reggiano. It’s an affordable good quality cheese.
• Fresh Herbs: My favorites in this dish are oregano, parsley and basil.
• Cheese Variety: Ricotta, parmesan and asiago are a great combo.
• Fresh Garlic: Grated or minced and LOTS of it.

Flavorful Zucchini Lasagna (That’s Not Watery)

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Prep Time 15 mins

Cook Time 35 mins

Course Main Course

Servings 6

Equipment

• Mandolin

Ingredients

  

• 3 Zucchini Sliced thin with a Mandolin
• 2 cups Shredded Mozzarella Cheese
• 1/2 cup Fresh Basil Leaves
• 2-3 cups Homemade or Jared Pasta Sauce
• 2-3 sheets No-Boil Lasagna Noodles *Optional

Ricotta Cheese Mixture

• 3 cups Ricotta Cheese
• 1 cup Freshly Grated Parmesan
• 1 tbsp Fresh or Dried Oregano
• 1 tbsp Fresh or Dried Thyme
• 1/2 cup Freshly chopped basil
• 1 tsp Red Pepper Flakes
• 1/2 cup Freshly Chopped Parsley
• 6 cloves Garlic – Minced or Grated
• 1 tsp Salt
• 1 tsp Pepper

Instructions

 

• Preheat the oven to 375.
• Use a Mandolin to thinly and evenly make Zucchini ribbons or "noodles".
• Lay the Zucchini ribbons on paper towel and salt them. Cover them with more paper towel and let them sit for 30 minutes. Pat them really well with more paper towel after the down time and make sure they're really dry before assembling the lasagna.
• Mix all of the ricotta cheese ingredients together in a large bowl and set aside.
• Spread a layer of pasta sauce on the bottom of a baking casserole dish. Then add the zucchini ribbons on top. Spread a layer of the ricotta cheese mixture on the zucchini. Then add another layer of the pasta sauce, top with mozzarella cheese and repeat the layers.
• *Optional – add a no-boil pasta sheet on top of every layer of zucchini noddle. This will help absorb any water that would be left in the zucchini.
• On the final layer, just add the zucchini, then sauce and top with fresh basil leaves before sprinkling on the cheese. Bake uncovered for 30-40 minutes – until the cheese is golden brown.