Description
This Zucchini Lattice Lasagna is a fresh, low-carb twist on the classic Italian favorite. Thinly sliced zucchini strips are layered and woven into a beautiful lattice, then baked with rich marinara sauce, a blend of mozzarella and ricotta cheeses, and Italian seasonings for a comforting yet lighter lasagna alternative perfect for any occasion.
Ingredients
Scale
Zucchini and Seasoning
- 5 large zucchini (about 3 1/2 lb. total)
- Kosher salt, as needed
Sauce
- 1 tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 cups store-bought or homemade marinara sauce
Cheese Mixture
- 2 large eggs
- 3 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- 3 oz. Parmesan cheese, finely grated (about 1 1/2 cups), divided
- Freshly ground black pepper, to taste
Instructions
- Prepare Zucchini Strips: Preheat the oven to 400°F and arrange the rack in the center. 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, adding paper towels between layers. Let them drain for at least 15 minutes to remove excess moisture, up to 45 minutes for best results.
- Make Marinara Sauce: Heat olive oil in a small pot over medium heat. Add the chopped onion and garlic and cook, stirring frequently, until the onion becomes translucent, approximately 5 minutes. Pour in the marinara sauce, then 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 the mixture with freshly ground black pepper to taste and stir well to incorporate.
- Assemble Lasagna Layers: Spread a thin layer of the marinara sauce over the bottom of a 13 x 9-inch baking dish. Layer 2 strips of zucchini on top, then spread one-third of the cheese mixture over the zucchini, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times to build the lasagna.
- Create Zucchini Lattice: Arrange zucchini strips side by side on a diagonal over the top layer of marinara sauce. To form the lattice, lift the bottom half of every other zucchini strip and lay another zucchini strip across diagonally, weaving them together. Season the lattice with black pepper and sprinkle the remaining 1 1/2 cups Parmesan cheese evenly over the top.
- Bake the Lasagna: Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes until the cheese is melted and zucchini is tender. Remove the foil and continue baking uncovered until the top is golden brown and bubbly, about 15 minutes more.
- Rest and Serve: Allow the lasagna to cool for at least 10 minutes before slicing to help it set for cleaner slices. Serve warm and enjoy this delicious, vegetable-forward take on traditional lasagna.
Notes
- Salting and draining the zucchini strips removes excess moisture, preventing a soggy lasagna.
- Using both ricotta and mozzarella provides a creamy and melty texture.
- The lattice topping not only looks impressive but adds a nice texture contrast.
- Allowing the lasagna to rest after baking makes slicing easier and helps the layers hold together.
- This dish is naturally low-carb and gluten-free by substituting zucchini for pasta sheets.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: zucchini lasagna, low carb lasagna, gluten free Italian recipe, vegetable lasagna, baked zucchini recipe
