This easy healthy zucchini lasagna is a fun twist on the classic dish! Instead of noodles, we use thin zucchini slices to keep it light and fresh.
The cheesy filling and rich tomato sauce make every bite tasty. I love how you can pile on the veggies and still feel great after eating it. Plus, it’s simple to whip up on a busy night!
Key Ingredients & Substitutions
Zucchinis: The star of this dish! Thin slices make great layers without the carbs of pasta. If zucchinis aren’t available, eggplant or yellow squash could work too, with similar textures.
Ground Meat: I enjoy using ground turkey for more health benefits, but lean ground beef is fine too. If you’re vegetarian or vegan, consider a mix of mushrooms and lentils for protein.
Cottage Cheese: A healthier alternative to ricotta. If you prefer ricotta, use it instead! For dairy-free options, try tofu blended with nutritional yeast for a similar consistency.
Cheese: Mozzarella brings that stringy goodness! If you’re looking to cut calories, low-fat mozzarella works well. For a dairy-free option, use a vegan cheese substitute that melts.
What’s the Best Way to Prepare Zucchini for Lasagna?
Getting zucchini right is crucial for your lasagna’s texture. To avoid watery layers, slice the zucchini thinly. Let them sit with a sprinkle of salt to draw out moisture before patting them dry.
- Use a mandoline or sharp knife to get even slices.
- After 10 minutes, blot them with paper towels to remove extra water.
This tip ensures your lasagna layers stay firm and delicious, rather than soggy. Happy cooking!
Easy Healthy Zucchini Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 4 medium zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey or lean ground beef (optional for extra protein)
- 2 cups marinara sauce or crushed tomatoes
- 1 cup cottage cheese or ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious zucchini lasagna can be made in about 15 minutes of prep time and 45 minutes of cooking time. Altogether, plan for about 1 hour to have this tasty dish ready to serve! You’ll spend the first part mixing ingredients and layering, then just let it bake in the oven while your kitchen fills with delightful aromas.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s ready to bake your lasagna once assembled.
2. Prepare the Zucchini:
Slice the zucchinis thinly lengthwise with a mandoline or a sharp knife. Place the slices on paper towels and sprinkle lightly with salt to draw out moisture. Let them sit for about 10 minutes, then pat them dry to remove excess water.
3. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Then, add in the minced garlic and cook for another 30 seconds until fragrant.
4. Add Meat (if using):
If you decide to include ground turkey or beef, stir it into the skillet. Cook the meat, breaking it apart with a spoon, until it is browned and fully cooked through. If there’s excess fat, drain it off to keep things lighter.
5. Mix in the Sauce:
Now, stir in the marinara sauce along with the dried oregano and basil. Let the sauce simmer on low for 5-10 minutes, seasoning with salt and pepper to taste. Once it’s heated through and combined, remove from the heat.
6. Prepare the Cheese Mixture:
In a mixing bowl, combine the cottage cheese (or ricotta), 1/2 cup of mozzarella, the grated Parmesan, and the large egg. Add a pinch of salt and pepper, then mix everything together until smooth.
7. Assemble the Lasagna:
Take a 9×13 inch baking dish and lightly grease it. Spread a thin layer of the meat sauce on the bottom. Lay down a layer of zucchini slices to cover the sauce.
Next, spread a layer of the cheese mixture over the zucchini, followed by another layer of sauce. Repeat this layering process (zucchini, cheese, sauce) until all ingredients are used up. Finish with a final layer of shredded mozzarella on top.
8. Bake:
Cover the baking dish with foil and place it in the preheated oven. Bake for 30 minutes. After that time, remove the foil and bake for an additional 15 minutes to brown the top.
9. Cool and Serve:
Once out of the oven, let the lasagna cool for about 10 minutes before slicing into it. This resting time helps the layers set up nicely.
Garnish with fresh basil leaves for an added touch of flavor and color, and enjoy your healthy, vegetable-filled lasagna!
FAQ for Easy Healthy Zucchini Lasagna
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! While zucchini is a great low-carb option, you can use thinly sliced eggplant or yellow squash as tasty alternatives. Just remember to salt and drain them to prevent excess moisture.
How Can I Make This Recipe Vegetarian or Vegan?
To make a vegetarian version, simply omit the ground turkey or beef and replace it with chopped mushrooms, lentils, or a mix of other vegetables. For a vegan option, use a plant-based ricotta made from blended tofu, nutritional yeast, and lemon juice and replace the egg with a flaxseed egg or cornstarch slurry.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 20 minutes or microwave individual portions until heated through.
Can I Freeze Zucchini Lasagna?
Yes, you can! Assemble the lasagna but do not bake it. Cover it tightly with plastic wrap and then foil before freezing. When ready to bake, thaw it in the fridge overnight and then bake according to the original instructions. It may require a few extra minutes in the oven since it will be cold.