Cheesy Vegetarian Zucchini Lasagna

Satisfy your craving for Italian with this amazing low-carb Vegetarian Zucchini Lasagna. It’s comfort food minus the carbs. Tonight, we are going to manga bene (eat good)!

 

Pantry & Fridge Picks

The ingredient list is slightly long, but totally worth it to make this zucchini lasagna recipe. For the ingredient amounts, please see the full printable recipe card below.

• Zucchinis – We will use about three or four large zucchinis. Check the section below for the best way to slice them.
• Mushrooms – Because this is a vegetarian recipe, I use mushrooms to still emulate that meaty flavor.
• Yellow onion – I prefer to use a yellow onion because they are more mild in flavor. However, you could also use white onion or red onion.
• Garlic cloves – Freshly minced garlic is preferable over the pre-minced version. Measure it with your heart!
• White wine – I used white cooking wine, however you can use a dry white wine if that is what you have handy
• Ricotta cheese – I prefer to use full fat ricotta cheese. Using a lower fat will make the filling slightly thinner.
• Egg – One large, room temperature egg is what will act as the binder for our filling to hold it all together.
• Frozen spinach – You want this to be thawed and well drained. You can also use fresh spinach, but cook it down a bit first.
• Marinara sauce – You can use your favorite store bought jar of sauce, or try making your own homemade marinara sauce.
• Fresh basil – To pull those Italian flavors we all know and love, freshly chopped basil is added to the filling and as a garnish.
• Cheese – I used a blend of mozzarella cheese and parmesan cheese. I much prefer to shred my own cheese for the best melting abilities.

Get Cookin’!

You are gong to love how easy it is to make this low carb zucchini lasagna recipe!

1. Slice the zucchini. Slice zucchini 1/8″ thick on a mandoline or using a sharp knife. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels. Sprinkle each slice with a pinch of salt and let them sit, this helps it release some of the water. Pat each zucchini slice off.
2. Make the filling. Heat oil in a large cast iron skillet (you’ll use this pan later to bake the lasagna rolls). Sauté the mushrooms, onions, and garlic together until browned. Pour in white wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely.
3. Combine the zucchini lasagna filling. In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the ricotta cheese, egg, spinach, salt, and pepper. Then stir in chopped basil and shredded cheeses.
4. Assemble the lasagna. Spread part of the marinara sauce into the bottom of the skillet. Then begin assembling the zucchini rolls by spreading about a tablespoon of the cheese mixture on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it’s standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls. Pour the rest of marinara sauce on top and sprinkle with more mozzarella cheese and parmesan cheese.
5. Bake the lasagna. Place skillet in oven and bake until cheese begins to brown. Top with more fresh basil (or cheese) if desired.

Slicing Zucchini

The best way to cut zucchini for lasagna is to use a mandoline. However, if you don’t have one, it is not the end of the world…or this recipe, you can use a sharp knife.

Slice zucchini 1/8″ thick on a mandoline or using a sharp knife. Whatever you use, be careful! Sharp knives are actually safer than dull knives and always use the safety guards when using a mandoline.

Tips for Watery Zucchini

Great zucchini lasagna has a pretty sturdy structure for it being food. So, the last thing you want is runny or watery lasagna making it impossible to cut and serve. Below are a few tips I’ve learned over the years:

• No extra water in sauce. Do not add extra water to your recipe or to your sauce. Marinara sauce is meant to be thick and baking it will further reduce the water so you get a rich thick, sauce.
• Don’t slice too thin. Do not slice your zucchini any less than 1/8 inch, then it reduces to paper thin pieces and doesn’t have the toothy texture of being pasta.
• Salt the zucchini. Zucchini is a watery vegetable, so you want to make sure you salt it. Salting your zucchini will soak up some moisture (make sure to let it sit for a few minutes).
• Blot with paper towel. After salting and before cooking blot your zucchini with a paper towel, this will pull up any additional moisture and the extra salt.

Tasty Companions

You can serve this zucchini lasagna with just about anything you would serve other Italian dishes with. While this is meant to be a low carb dish, we usually like to serve ours with some sort of bread. Garlic bread is always a great choice.

This dish is perfect on its own if you aren’t looking to prepare a feast. However, if you are like me…I love a good side dish…this vegetable lasagna pairs perfectly with a side salad, broccolini or even wine and cheese.

Storage and Freezing

How to Store

Zucchini lasagna can be stored in the fridge for up to 5 days in an airtight container. If you are planning to make it ahead of time, assemble everything right up until baking the whole dish. Place it in the fridge until you are ready to make it.

Can I Freeze Zucchini Lasagna?

This dish can also be frozen in an airtight container for about 8 weeks. The trick here is that it is best reheated from frozen rather than allowing it to thaw. This prevents it from getting too watery and soggy. This also means you’ll need to freeze it in a container that you can throw in the oven and this takes up a good amount of space.

More Lasagna and Pasta Recipes

There’s nothing quite as comforting as a bowl of pasta! If you love pasta too, you’ll love these favorites.