Zucchini Lasagna
This zucchini lasagna has layers of thinly sliced zucchini, creamy ricotta cheese mixture, shredded cheese, flavorful marinara sauce, and then baked to perfection. This zucchini lasagna recipe is a family favorite and perfect for feeding a crowd!
Ingredients
- 4 medium zucchini, sliced in ¼th inch slices
- ½ cup full fat cottage cheese
- ½ cup whole milk ricotta cheese
- ¼ cup parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 (24 ounce) tomato sauce
- 1 cup freshly shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F. If desired, follow the instructions in the post on removing moisture of the zucchini noodles. Meanwhile, set aside a 13x9 baking dish.
- Make the Filling: In a medium bowl, combine the cottage cheese, riccotta cheese, parmesan cheese, and egg. Stir together until combined. Stir in the salt, pepper, garlic powder, onion powder, dried basil, dried oregano,, and dried parsley. Set aside.
- Assemble the Lasagna: Place a thin layer of tomato sauce on the bottom of the pan— this is key to prevent sticking. Then, place the zucchini noodles in the pan, add some of the ricotta filling, mozzarella cheese, and ¼ cup of tomato sauce. Repeat until finished. On the top layer, cover with the remaining tomato sauce and mozzarella cheese.
- Bake for 35-40 minutes uncovered. If desired, broil for 1-2 minutes until the cheese is slightly browned. All the lasagna to cool for 10 minutes prior to slicing. Service with fresh basil and parmesan cheese, if desired.
- Leftovers keep well in the refrigerator in an airtight container. Heat as desired.
Notes
- Make Ahead & Freezing Instructions: The lasagna can made ahead of time up to 2 days in advance. Follow the steps through step 3 then cover and store in the refrigerator. The day of, follow the baking instructions. A pre-baked lasagna can be frozen for up to 3 months. Thaw overnight in the refrigerator. The bake time will increase to 1 hour. Cover with foil and at the 40 minute mark remove.
- Ricotta Cheese: For the best results, use whole milk ricotta for creaminess. Though any type would work.
- Cottage Cheese: Like the ricotta, using whole milk works best.
Tried this recipe?Let us know how it was!