Zucchini Lasagna

Some days, you just wake up craving a big ol’ slice of lasagna, and nothing else in the world will do. This zucchini lasagna delivers all the comfort of my classic lasagna, but with a fresh twist that's perfect for summer. Instead of layering pasta noodles, thin slices of roasted zucchini create tender layers that pair beautifully with rich marinara, sautéed mushrooms, spinach, and plenty of melted cheese. It's hearty enough to please even the biggest lasagna lovers while feeling a little lighter than the traditional version. Whether you're looking for an easy vegetarian dinner, trying to make the most of a bumper crop of garden zucchini, or simply want a new way to enjoy your favorite comfort food, this recipe is for you.

Over the years, I've made one important change that takes this zucchini lasagna from good to great: roasting the zucchini before assembling the casserole. It only takes a few extra minutes, but it's well worth the effort. Roasting removes excess moisture, concentrates the zucchini's flavor, and helps the finished lasagna bake up with distinct layers instead of becoming watery. It's a simple trick that makes every slice rich, cheesy, and sturdy enough to serve. If you're looking to use up all your summer zucchini, try one of my other favorite zucchini recipes next!

Can you freeze zucchini lasagna?

Yes! Just like standard lasagna recipes, this version freezes well. Be sure to assemble the lasagna in a freezer-safe baking dish, then wrap it tightly in a layer of plastic, then a layer of foil. Freeze the lasagna, unbaked, for up to three months. Let it thaw in the refrigerator overnight then bake as directed, adding a few minutes to the bake time as needed until it's hot and bubbly.

Can you make zucchini lasagna ahead of time?

Absolutely. You can assemble the lasagna up to 24 hours in advance, cover it tightly, and refrigerate it until you're ready to bake. You can also bake it ahead of time and reheat individual portions for an easy lunch or dinner throughout the week.

How to Make Zucchini Lasagna

INGREDIENTS

• Zucchini: Zucchini replaces traditional lasagna noodles in this dish. Roasting the slices first makes them tender enough to mimic pasta without turning mushy. Salting them beforehand draws out excess moisture to prevent a watery lasagna.
• Olive Oil: Olive oil helps the zucchini roast instead of steam, encouraging light browning and a richer flavor while preventing the slices from sticking. Vegetable oil will also work.
• Cremini Mushrooms: Cremini mushrooms provide the hearty, meaty texture that makes this vegetarian lasagna so satisfying. White button mushrooms can be substituted for a milder taste. A mixture of wild mushrooms also works great here for a more complex taste.
• Garlic: This infuses the mushroom and spinach mixture with savory, aromatic flavor. Cooking it briefly after the mushrooms prevents it from burning while mellowing its sharpness.
• Spinach: This leafy green adds freshness, balancing the richness of the cheeses. Cooking off its excess moisture is essential to prevent a watery lasagna.
• Cottage Cheese: Cottage cheese creates the creamy filling that replaces the traditional ricotta in this lasagna recipe. It has a lighter texture and a mild, slightly tangy flavor that blends beautifully with herbs, eggs, and parmesan. You could also use the same amount of ricotta cheese if you prefer.
• Fresh Parsley and Basil: Like the spinach, these fresh herbs brighten the rich cheese mixture and balance the savory vegetables and marinara sauce. If you don’t have fresh on hand, you can substitute with 1 teaspoon each of the dried variety.
• Eggs: The eggs act as the binder that holds the cottage cheese filling together during baking.
• Parmesan Cheese: Parmesan delivers a concentrated salty, nutty flavor throughout the lasagna. Pecorino Romano offers a sharper, saltier alternative, while Grana Padano provides a slightly milder, buttery flavor.
• Marinara Sauce: Marinara sauce ties all the layers together with bright tomato flavor. Using a good-quality store-bought marinara makes prep easy, though homemade marinara works wonderfully if you have it on hand.
• Low-Moisture Mozzarella: Low-moisture mozzarella creates the signature gooey, stretchy cheese pulls and golden, bubbly top that people expect from lasagna. Because it contains less water than fresh mozzarella, it melts evenly without releasing excess liquid that could make the casserole watery.

STEP-BY-STEP INSTRUCTIONS

First, slice the zucchini into thin planks.

Next, place the zucchini slices on a clean kitchen towel and sprinkle with salt. Then let them sit for 10 minutes to draw out moisture.

Pat the zucchini slices dry and transfer them to a baking sheet. Drizzle them with olive oil and pop them in the oven to roast.

Meanwhile, sauté the mushrooms in a large skillet until they are lightly browned and then add the garlic.

Stir in the spinach in batches until wilted.

Next, stir together the cottage cheese, egg, parmesan, parsley, and basil.

Now it's time to assemble the lasagna! Spread a third of the mushroom mixture over the bottom of a 13-by-9-inch baking dish. Spoon about 1 1/4 cups of the marinara sauce on top. Arrange half of the zucchini strips over the top, carefully overlapping the edges.

Add a layer of the cottage cheese mixture.

Then add a generous sprinkle of mozzarella!

Repeat the layers with the remaining zucchini, cottage cheese, and mozzarella. Finish with the remaining mushroom mixture. Then top with dollops of marinara and a sprinkle of parmesan. The lasagna is ready to go in the oven.

A full list of ingredients and directions can be found in the recipe below.