Zucchini Lasagna Recipe Made from Zucchini Slices - No Pasta (2024)

Yield: 8 servings

One of the main differences with using the zucchini slices to replace the pasta is that you’ll have more water-release from the zucchini. To help minimize moisture and water released from the zucchini after baking, you can pre-broil the zucchini slices first. Broiling will help release a substantial amount of moisture and give add flavor to the zucchini. Water will still be released when the zucchini is pre-broiled, but it’s not that bad.

Also, the homemade tomato sauce is “thick” which reduces amount of water released. If you use canned sauce, drain out some of the moisture. We’ve tested both versions and both are great.

But you need less lasagna cooking time if you pre-broiled the zucchini so you don’t end up with zucchini-mush. Usually the pre-broiled slice zucchini lasagna will be about 30 minutes, and the raw zucchini slice lasagna will be about 40 minutes, however every oven will vary so adjust accordingly to your own oven. Personally, we prefer using the raw zucchini because the texture has a little more of and “al dente” bite and zucchini isn’t too soft. But as mentioned above, it will have a bit more released water than the pre-broiled zucchini slices.

“Thick” Tomato Sauce Ingredients:

• 1 tablespoon (15 ml) olive oil
• 1 small onion , minced
• 4 large cloves garlic , minced
• 15 ounces (425 g) tomato sauce (about 2 cups)
• 6 ounces (170 g) tomato paste (about 2/3 cup)
• 1 teaspoon (5 ml) sugar
• ¼ teaspoon (1.25 ml) dried thyme leaves
• ¼ teaspoon (1.25 ml) dried basil leaves
• 2 teaspoons (10 ml) Worcestershire sauce
• kosher salt or sea salt, to taste
• fresh cracked black pepper , to taste

Lasagna ingredients:

• 4 pounds (1.81 kg) zucchini , sliced ¼-inch, used raw or (optional-broiled or pan seared to remove moisture-see head note)
• 1 ½ cups (370 g) ricotta (15oz or 425 grams)
• 4 ounces (113 g) shredded Parmigiano Reggiano cheese (1 cup)
• 1 large egg
• ¼ cup (60 ml) chopped Italian parsley leaves
• fresh cracked black pepper to taste
• 4 ounces (113 g) grated mozzarella (1 cup)
• 4 ounces (113 g) grated smoked gouda , cheddar, jack or any good melting cheese (1 cup)
• optional garnish of minced parsley or fresh cracked black pepper

For the Broiled Zucchini slices (optional)

• Zucchini
• Olive oil
• Kosher salt
• Fresh cracked black pepper

If you are using Broiled Zucchini Option: (If using Raw Zucchini – skip down to Make the Tomato Sauce)

• Set the oven to broil at 500°F with the rack about 5-inches from the element (usually the second position down from the top).

• Lay the zucchini slices into single layers on baking sheet pans. (Do not line the baking sheet pans with wax paper or parchment. They will burn.) Lightly brush the zucchini slices with olive oil and season with salt and pepper. Flip over the slices and repeat for the other side.

• One baking sheet pan at a time, broil for 8 minutes, or until lightly brown. Remove from the oven and allow to cool slightly. Place the slices on paper towels to remove excess moisture. Repeat for remaining slices.

Make the Tomato Sauce

• Heat a saucepan over medium heat, add olive oil and then add onions and garlic. Cook until translucent, about one minute.

• Add tomato sauce, tomato paste, sugar, thyme, basil, Worcestershire sauce, salt and pepper. Simmer on low for about 15 minutes or until the sauce begins to thicken. Add additional salt or seasonings to taste. Remove from heat and allow to cool.

Assemble the Lasagna:

• Pre-heat oven to 400° F (205°C)

• In a bowl, combine the ricotta, Parmigiana Reggiano cheese, egg, parsley, and black pepper. Mix until evenly combined and then set aside.

• In a 3-quart baking dish (9-inch x 13-inch dish) add a very light layer of tomato sauce. Then layer ¼ of the zucchini slices into a single layer covering the base of the pan. Add 1/3 of the tomato sauce, 1/3 ricotta mixture, 1/3 mozzarella and 1/3 of your final cheese choice. Repeat with the layering, until you end with the last layer with zucchini and a little bit of cheese (you should have 4 zucchini layers, and 3 layers with the ricotta and tomato sauce combination).

• Bake in oven for 30-40 minutes or until lasagna is baked through and cheese is melted. Allow to cool, then serve warm. *Note: If using raw zucchini slices, it will take a little longer to bake compared to the pre-broiled zucchini slices.

  If there is excess water release, you can soak it up with a paper towel. Top with optional garnish and serve warm.

Course: Main Course

Cuisine: American, Italian, Oven

Calories: 330