Zucchini Lattice Lasagna Recipe

Introduction

Zucchini Lattice Lasagna is a fresh and lighter twist on the classic lasagna, perfect for warm-weather meals or anyone looking to enjoy more vegetables. Thin zucchini strips replace noodles, woven into a beautiful lattice that holds layers of rich cheese and savory marinara sauce. This dish bakes to melty perfection and offers a delightful blend of textures and flavors.

Ingredients

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 c. store-bought or homemade marinara sauce
• 2 large eggs
• 3 c. shredded mozzarella
• 2 c. ricotta
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
• Freshly ground black pepper

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Use a Y-peeler to peel zucchini into wide strips. Generously season the strips with salt and layer them between paper towels on a baking sheet. Drain for at least 15 minutes, up to 45, to remove excess moisture.
2. Step 2: Heat olive oil in a small pot over medium heat. Add the finely chopped onion and garlic and cook, stirring frequently, until the onion becomes translucent, about 5 minutes. Stir in the marinara sauce and simmer over medium-low heat, stirring occasionally, until thickened with excess liquid evaporated, about 12 to 15 minutes.
3. Step 3: In a medium bowl, mix together the eggs, mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season with freshly ground black pepper to taste.
4. Step 4: Spread a thin layer of marinara sauce in a 13″ x 9″ baking dish. Layer 2 layers of zucchini strips evenly over the sauce. Spread one-third of the cheese mixture over the zucchini, then top with one-third of the remaining marinara sauce. Repeat this layering process two more times.
5. Step 5: Arrange zucchini noodles side by side on a diagonal on top of the final marinara layer. To create the lattice, lift the bottom half of every other zucchini strip and lay another strip across diagonally. Season the lattice with black pepper and sprinkle the remaining 1/2 cup of Parmesan cheese over the top.
6. Step 6: Cover the baking dish with foil and bake the lasagna for about 30 minutes until the cheese is melty and the zucchini is cooked through. Remove the foil and continue baking for an additional 15 minutes or until the top is golden brown.
7. Step 7: Allow the lasagna to cool for at least 10 minutes before slicing and serving. This resting time helps the layers set for clean slices.

Tips & Variations

• For less watery zucchini, be sure to drain the salted strips well before assembling.
• You can add cooked ground beef or Italian sausage to the marinara sauce for a meatier version.
• Fresh basil or spinach can be added between layers for extra flavor and color.
• Use a mandoline slicer to create evenly thin zucchini strips more quickly.

Storage

Store leftover zucchini lattice lasagna covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or an oven-safe dish at 350°F until warmed through. For longer storage, freeze in an airtight container for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna gluten-free?

Absolutely! Since this recipe replaces traditional pasta with zucchini, it is naturally gluten-free.

How do I prevent the zucchini from making the lasagna watery?

Salting the zucchini strips and letting them drain between paper towels draws out excess moisture. Make sure to press gently to remove as much liquid as possible before layering.

Zucchini Lattice Lasagna Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

This Zucchini Lattice Lasagna is a healthy, low-carb twist on classic lasagna, using thinly sliced zucchini strips in a beautiful lattice pattern instead of traditional pasta. Layered with a rich marinara sauce, a creamy blend of ricotta, mozzarella, Parmesan cheese, and Italian seasonings, it bakes to a bubbly, golden perfection. Perfect for those seeking a gluten-free, vegetable-packed meal without compromising on comforting Italian flavors.

• Author: Daniel
• Prep Time: 20 minutes (including salting and draining zucchini)
• Cook Time: 1 hour (including sauce thickening and baking)
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 5 large zucchini (about 3 1/2 lb. total)
• Kosher salt
• 1 yellow onion, finely chopped
• 3 garlic cloves, finely chopped

Cheese and Eggs

• 2 large eggs
• 3 cups shredded mozzarella
• 2 cups ricotta
• 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided

Other Ingredients

• 1 tbsp. extra-virgin olive oil
• 2 cups store-bought or homemade marinara sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• Freshly ground black pepper, to taste

Instructions

1. Prepare zucchini strips: Arrange a rack in the center of the oven and preheat to 400°F. Using a Y-peeler, peel the zucchini into wide strips. Generously season the strips with kosher salt and layer them between paper towels on a baking sheet. Let them drain and release excess moisture for at least 15 minutes, up to 45 minutes.
2. Make the marinara sauce: Heat olive oil in a small pot over medium heat. Add the finely chopped onion and garlic, cooking and stirring frequently until the onion becomes translucent, about 5 minutes. Add the marinara sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, until the sauce thickens and most excess liquid evaporates, about 12 to 15 minutes.
3. Mix cheese filling: In a medium bowl, combine eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan. Season with freshly ground black pepper and mix thoroughly until well combined.
4. Assemble lasagna layers: Spread a thin layer of the thickened marinara sauce in a 13″ x 9″ baking dish. Layer 2 layers of zucchini strips over the sauce. Spread one-third of the cheese mixture on top, then one-third of the remaining marinara sauce. Repeat this layering process two more times, building up the lasagna.
5. Create zucchini lattice topping: Arrange zucchini strips side by side diagonally on top of the final layer of marinara. Take the bottom half of every other zucchini strip and gently lift it, placing another zucchini strip across diagonally to form a woven lattice pattern. Season the top with freshly ground black pepper. Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the zucchini lattice.
6. Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for about 30 minutes, until the cheese is melty and the zucchini is cooked through. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and slightly crisp.
7. Rest and serve: Let the lasagna cool for at least 10 minutes before slicing to allow it to set and make serving easier.

Notes

• Salting and draining the zucchini strips removes excess moisture, preventing a watery lasagna.
• If you want a vegetarian dish, ensure the marinara sauce used contains no meat.
• Using a Y-peeler produces uniform, wide strips perfect for layering and weaving the lattice.
• Let the dish cool before slicing to maintain structural integrity during serving.
• Homemade marinara can be substituted for a fresher taste.

Keywords: Zucchini lasagna, low-carb lasagna, gluten-free pasta substitute, healthy Italian dish, vegetable lasagna