Zucchini Lasagna

This Zucchini Lasagna is a lighter twist on a beloved classic, replacing pasta sheets with thinly sliced zucchini for a fresh, vegetable-forward bake. It layers rich marinara, a creamy cottage cheese mixture, and gooey mozzarella and Parmesan for a comforting dish that feels indulgent without weighing you down. The recipe makes a crowd-pleasing casserole, perfect for weeknight dinners or feeding guests, and uses simple pantry ingredients you likely already have on hand.

Why you’ll love this Zucchini Lasagna

• Bright, fresh zucchini replaces traditional noodles, bringing subtle flavor and pleasant texture.
• Cottage cheese keeps the filling creamy while cutting calories compared with ricotta, and it blends beautifully with egg and Parmesan.
• No-sugar-added marinara keeps the tomato base bright and natural.
• Simple seasoning—dried oregano, salt, pepper, and olive oil—allows the ingredients to shine.

Ingredients

• 3 medium zucchini, sliced lengthwise about 1/4 inch
• 1 teaspoon dried oregano
• 2 teaspoons kosher salt or sea salt
• 1/2 teaspoon black pepper
• 1/4 cup extra virgin olive oil
• 24 ounces marinara sauce, no sugar added, or pasta sauce
• 1 cup low fat cottage cheese
• 1/2 cup Parmesan cheese, freshly grated
• 1 1/2 cups part skim mozzarella cheese, shredded
• 1 egg, large

Equipment

• Baking dish (9×13-inch works well)
• Large bowl for mixing
• Baking sheet or clean kitchen towels for drying zucchini
• Instant-read thermometer (optional)
• Aluminum foil

Prep and tips before you start

Slice the zucchini lengthwise into even 1/4-inch strips. Uniform slices ensure even layering and cooking. If your zucchini are very watery, lightly salt the slices and let them rest on paper towels or a clean kitchen towel for 10–15 minutes, then pat dry. This reduces excess moisture and helps the lasagna set up well.

Step-by-step directions

1. Preheat and prepare. Preheat your oven to 375°F (190°C). Lightly grease your 9×13-inch baking dish with a thin layer of extra virgin olive oil to prevent sticking.
2. Slice the zucchini. Using a sharp knife or mandoline, slice 3 medium zucchini lengthwise about 1/4 inch thick. Arrange the slices in a single layer on a baking sheet or clean towels. If the zucchini feels particularly wet, sprinkle the slices with half of the 2 teaspoons of kosher or sea salt and let sit for 10–15 minutes, then blot away moisture with a paper towel. If you salted them, adjust the seasoning later so the overall dish isn’t too salty.
3. Season the zucchini. In a small bowl, combine 1/4 cup extra virgin olive oil, 1 teaspoon dried oregano, the remaining salt (if you used only half earlier), and 1/2 teaspoon black pepper. Brush or lightly drizzle the mixture over both sides of each zucchini slice to give them flavor and help them roast evenly.
4. Layer the base sauce. Pour about one-third of the 24 ounces marinara sauce into the bottom of the prepared baking dish and spread into an even layer. This creates a saucy foundation so the zucchini layers don’t stick and keeps the lasagna moist.
5. Make the cheese filling. In a large bowl, stir together 1 cup low fat cottage cheese, 1/2 cup freshly grated Parmesan cheese, 1 large egg, and about 1/2 cup of the shredded part skim mozzarella cheese. Mix until the egg evenly binds the cheeses and the mixture has a smooth, scoopable texture. Taste and adjust with a pinch of the remaining salt and a grind of black pepper as needed.
6. Assemble the first layer. Arrange a single layer of zucchini slices over the sauce in the baking dish. They can overlap slightly to cover the surface. Spread half of the cottage cheese mixture over the zucchini in an even layer, then spoon another third of the marinara sauce over the cheese layer to keep things saucy.
7. Continue layering. Add another layer of zucchini slices, then spread the remaining cottage cheese mixture across these slices. Spoon another portion of the marinara sauce on top. Finish with a final layer of zucchini slices and the remaining marinara sauce spread evenly across the top.
8. Add the cheeses on top. Scatter the remaining shredded part skim mozzarella cheese and any remaining Parmesan over the top layer of sauce. This will melt into a golden, bubbling crust as the lasagna bakes.
9. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F (190°C) oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is melted and lightly golden and the edges are bubbly. If you like a more browned top, place the lasagna under the broiler for 1–2 minutes while watching carefully.
10. Rest before serving. Remove the lasagna from the oven and let it rest for 10–15 minutes. Resting allows the layers to set slightly, making it easier to slice and serve neat portions.
11. Serve and enjoy. Slice the lasagna into portions and serve warm. A simple green salad or crusty bread complements this dish nicely. Leftovers keep well in the refrigerator for up to 4 days and can be reheated in the oven or microwave.

Notes and variations

• Make it heartier: For extra protein and a meatier texture, add cooked ground beef, lamb, or turkey (ensure it’s cooked separately and well seasoned) between the sauce and zucchini layers. Use about 1 pound cooked meat if adding.
• Herb swap: Fresh basil or chopped parsley folded into the cottage cheese mixture brightens the flavor. Use about 1/4 cup fresh herbs if available.
• Less watery zucchini: If you prefer crisp-tender zucchini, you can briefly roast the slices for 6–8 minutes before assembling to remove moisture and concentrate flavor.
• Cheese swaps: If you want a different melty profile, swap half the mozzarella for provolone or fontina. Keep the total shredded cheese at 1 1/2 cups to preserve balance.
• Make-ahead: Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, remove from fridge and add 5–10 minutes to covered baking time to account for the cold dish.

Nutrition and serving size

This zucchini-forward lasagna reduces carbohydrate load compared to pasta-based versions and boosts vegetable servings. Exact nutrition depends on the marinara and cheeses used, but expect a satisfying combination of protein and vegetables with moderate calories per serving.

Troubleshooting

• Lasagna too watery: If the finished dish releases excess liquid when cut, it likely came from zucchini moisture. Next time, lightly salt and drain slices for 10–15 minutes before assembling and blot dry.
• Sticking to the dish: Ensure the baking dish is well oiled and use a spatula to loosen around edges before slicing. Letting the lasagna rest for 10–15 minutes also helps it hold together.
• Undercooked center: If the middle seems underdone after the suggested bake time, cover again lightly and bake an additional 5–10 minutes, checking periodically until warmed through and bubbly.

Serving suggestions

Pair this Zucchini Lasagna with a crisp green salad dressed in lemon vinaigrette, garlic-roasted vegetables, or slices of toasted bread for soaking up extra sauce. A light, chilled white wine or sparkling water with citrus complements the tomato and cheese notes.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or place the portion in an oven-safe dish and warm at 350°F (175°C) for 10–15 minutes covered, removing the cover for the last few minutes to refresh the top cheese.

Final thoughts

This Zucchini Lasagna keeps the comforting elements of traditional lasagna while showcasing summer vegetables and lighter cheeses. Follow the step-by-step directions to layer, bake, and rest the dish for the best results: thinly sliced zucchini, a well-seasoned cottage cheese mixture, a no-sugar-added marinara, and a golden layer of melted mozzarella and Parmesan. The result is a cozy, satisfying casserole that’s both approachable and delicious.

Ready to try it? Gather your ingredients and enjoy a slice of this vegetable-forward lasagna tonight.