Can I make this zucchini lasagna ahead of time?

Yes! Assemble the lasagna, cover it tightly and refrigerate it until you’re ready to bake. I’d prep it no more than one day ahead since zucchini will continue releasing moisture as it sits.

How do I store leftovers?

Let the lasagna cool completely, then store leftovers covered or in an airtight container in the refrigerator for up to 4 days. Individual portions reheat really well in the microwave. I like to add an ice cube to keep things moist (sounds weird, just trust me). For larger portions, cover and warm them in the oven until heated through.

Can I freeze zucchini lasagna?

Yes, but I prefer freezing it before baking. Assemble the lasagna in a freezer-safe baking dish , cover it tightly with foil and freeze for up to 3 months. Bake it straight from frozen at 400°F for about 80 minutes while still covered. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the sauce is bubbling.

What should I serve with zucchini lasagna?

This is a pretty hearty meal on its own, so I usually keep the sides simple. A big green salad , Caesar salad , green beans or roasted broccoli are all great. If you want the full comfort-food situation, garlic bread never hurts. 😉

How can I make this a vegetarian lasagna?

Skip the beef and sausage and bulk up your marinara with sautéed mushrooms, spinach, eggplant, bell peppers or a meatless ground alternative.

The Best Zucchini Lasagna Recipe (With or Without Pasta)

Description

Cheesy zucchini lasagna with meat sauce that gives you all the comfort of classic lasagna with extra veg built right in. Make it with or without noodles for an easy family-friendly dinner.

Ingredients

Scale

2-3 medium zucchini if you're also using pasta, 4 to 5 medium zucchini if you're only using zucchini, thinly sliced on a mandoline to 1/8 inch thickness
15oz ricotta cheese
1 egg
1 1/2 oz freshly grated Parmesan cheese (about 1/2 cup)
1/2 teaspoon dried basil
1 teaspoon kosher salt, divided + a pinch more for salting zucchini
1 teaspoon black pepper, divided
1 tablespoon extra virgin olive oil
1/2 sweet onion, diced
4 garlic cloves, minced
1 1/4 lb lean ground beef (I use 90/10)
1/2 lb Italian sausage
1 teaspoon Italian seasoning
pinch red pepper flakes
1 32oz jar of your favorite pasta sauce (I love Rao's), divided
10oz grated mozzarella cheese (about 2 cups)
6oz no-boil lasagna sheets, optional
For serving: fresh basil and more Parmesan cheese

Instructions

Zucchini: Slice the ends off the zucchini. Thinly slice the zucchini lengthwise on a mandoline to a uniform ⅛-inch thickness. Alternatively you can use a sharp chef’s knife, but I think it’s easier with a mandoline. Place zucchini on a paper towel and sprinkle with salt. Let it sit a few minutes until little beads of moisture appear all over the zucchini, cover with another paper towel, pressing down to remove excess moisture from the zucchini. Set aside while you make the bolognese and ricotta mixture.
Ricotta mixture: Stir together 15oz ricotta cheese, 1 egg, 1½ oz grated parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon pepper, and ½ teaspoon dried basil. Set aside.
Bolognese: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Sauté the onion until softened and translucent, about 5 minutes. Add the minced garlic and cook about 60 seconds, until fragrant. Add 1 1/4 lb ground beef and 1/2 lb Italian sausage to the pan and break apart, cooking until well-browned. Drain. Return to the pan and season with ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning and a pinch of red pepper flakes. Add all but ½ cup of the pasta sauce, stir to combine, then remove from the heat.
Assembly: Preheat oven to 400°F. Spread the reserved ½ cup pasta sauce evenly on the bottom of a 9×13 pan. Cover bottom with zucchini slices, slightly overlapping. Add ¼ of the bolognese sauce, then ⅓ of the ricotta mixture and about ½ cup mozzarella. If you’re using regular pasta, add a layer of no-boil lasagna sheets, followed by ¼ of the bolognese, ⅓ of the ricotta, ½ cup mozzarella. Add another layer of zucchini, ¼ of the bolognese, the final third of ricotta, ½ cup mozzarella. Finish with a layer of lasagna sheets, the remaining bolognese, ½ cup mozzarella and an extra sprinkle of parmesan cheese. You should have two layers of zucchini and two layers of lasagna sheets. If you’re making an all-zucchini lasagna, simply replace each layer of pasta with zucchini. You’ll end up with four layers of zucchini total.
Bake: Cover with foil and bake for 35 minutes. Remove the foil and bake for another 10 minutes. Let stand for 10-15 minutes before cutting and serving. Top with fresh basil and parm and DIG IN!

Notes

Freezing instructions: Cover unbaked lasagna tightly with foil and freeze for up to three months. Bake straight from frozen at 400°F for 80 minutes, uncover and bake another 15-20 minutes until golden brown on top and bubbling.

Refer to above blog post for ingredient information, step-by-step photos, and answers to frequently asked questions.

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Nutrition

Serving Size: 1/8 of the lasagna (using 90/10 ground beef, Rao's marinara, and lasagna sheets)
Calories: 655
Sugar: 8.7 g
Sodium: 1162.4 mg
Fat: 39.7 g
Carbohydrates: 32.1 g
Fiber: 4.4 g
Protein: 39.8 g
Cholesterol: 143.8 mg