Description
This zucchini lattice lasagna is a lighter, gluten-free twist on traditional lasagna, featuring thinly sliced zucchini strips woven into a beautiful lattice pattern layered with a savory blend of marinara, ricotta, mozzarella, and Parmesan cheeses. Baked until golden and melty, this dish offers a delicious and visually stunning way to enjoy comfort food with fewer carbs and more vegetables.
Ingredients
Scale
Vegetables and Seasonings
- 5 large zucchini (about 3 1/2 lb. total)
- Kosher salt
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- Freshly ground black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
Sauces and Oils
- 1 tbsp. extra-virgin olive oil
- 2 cups store-bought or homemade marinara sauce
Cheeses and Eggs
- 2 large eggs
- 3 cups shredded mozzarella
- 2 cups ricotta cheese
- 3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
Instructions
- 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 on a paper towel-lined baking sheet, placing additional paper towels between layers to absorb moisture. Let the zucchini drain for at least 15 minutes and up to 45 minutes to remove excess water.
- Cook Marinara Sauce: Heat olive oil in a small pot over medium heat. Add the finely chopped onion and garlic, stirring frequently until the onion becomes translucent, about 5 minutes. Add the marinara sauce and bring to a simmer over medium-low heat. Continue cooking, stirring occasionally, until the sauce thickens and excess liquid evaporates, about 12 to 15 minutes.
- Prepare Cheese Mixture: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of the grated Parmesan cheese. Season with freshly ground black pepper and mix until well incorporated.
- Assemble Lasagna Layers: Spread a thin layer of the thickened marinara sauce on the bottom of a 13″ x 9″ baking dish. Layer two layers of the salted zucchini strips over the sauce. Spread one-third of the cheese mixture evenly on top, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times, ending with a final layer of zucchini strips.
- Create Zucchini Lattice: Lay zucchini noodles side by side diagonally over the top layer of marinara. For every other noodle on the bottom half, lift it and lay another zucchini noodle across diagonally to form a lattice pattern. Season the lattice with freshly ground black pepper. Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the top.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for about 30 minutes, allowing the lasagna to become melty and the zucchini to soften completely.
- Bake Uncovered: Remove the foil and continue baking for another 15 minutes, until the top is golden brown and bubbly.
- Cool and Serve: Let the lasagna cool for at least 10 minutes before slicing to ensure it sets properly and is easier to serve.
Notes
- Salting the zucchini strips is key to removing excess moisture and preventing the lasagna from becoming watery.
- You can prepare the marinara sauce from scratch or use your favorite store-bought variety for convenience.
- Allowing the lasagna to rest before slicing helps it hold its shape better when served.
- For a vegan version, substitute the cheeses and eggs with plant-based alternatives.
- Using a Y-peeler makes peeling the zucchini into wide, even strips easier for layering and weaving.
- Prep Time: 20 minutes (including zucchini salting and chopping)
- Cook Time: 45 minutes (baking) + 15 minutes (sauce simmering)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: zucchini lasagna, low carb lasagna, gluten free, zucchini noodles, vegetarian lasagna, Italian casserole, baked zucchini recipe
