Cheesy Zucchini Lasagna
Creamy zucchini and cheesy lasagna layers create a comforting, flavorful dish perfect for family dinners or entertaining guests, highlighting fresh vegetables and rich cheese flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix 1 1/2 cups of shredded Mozzarella cheese, all the shredded zucchini, Ricotta cheese, and Parmesan cheese in a bowl.
- Spread 3/4 cup of spaghetti sauce in an ungreased 11 x 7-inch rectangular baking dish. Top with 3 uncooked lasagna noodles.
- Spread half of the cheese mixture over the noodles in the dish.
- Top with 3/4 cup of spaghetti sauce.
- Repeat with 3 noodles, remaining cheese mixture, and 3/4 cup spaghetti sauce.
- Top with the remaining noodles and sauce.
- Bake, covered, in the preheated oven for about 1 hour until noodles are tender.
- Remove from oven. Sprinkle with the remaining mozzarella cheese.
- Let stand, uncovered, for 15 minutes before cutting.
Tips & Substitutions
For a creamier texture, consider adding a beaten egg to the cheese mixture. If you want to reduce carbs, you can substitute the lasagna noodles with thin slices of zucchini or eggplant. Feel free to add vegetables like spinach or mushrooms for extra nutrition. For a spicier kick, mix in some red pepper flakes into the sauce.
Serving Suggestions
This Cheesy Zucchini Lasagna pairs beautifully with a fresh side salad or garlic bread. Consider serving it alongside Cocktail Bread Sticks for a delightful appetizer. A glass of red wine complements the flavors nicely, making it a perfect meal for gatherings or a cozy dinner at home.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 25-30 minutes. You can also microwave individual portions, but be cautious not to overheat, as the cheese may become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Zucchini Lasagna contains roughly 334 calories, with 22g protein, 31g carbohydrates, and 14g fat. It is an excellent source of protein (45% of the Daily Value), calcium (31% of the Daily Value), and vitamin C (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 666mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna a day in advance. Just cover it tightly and store it in the refrigerator. When you're ready to bake, you may need to add an extra 10-15 minutes to the cooking time to ensure it's heated through.
Can I freeze Cheesy Zucchini Lasagna?
Absolutely! To freeze, wrap the assembled lasagna tightly with plastic wrap and then foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking, and it may take longer to cook from frozen.
What can I substitute for Ricotta cheese?
You can use cottage cheese as a substitute for Ricotta; just blend it for a smoother texture. Cream cheese mixed with a bit of milk can also work, providing a rich flavor. Alternatively, for a lighter option, Greek yogurt can be used.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).