Zucchini Lasagna

Zucchini Lasagna Recipe Tips

How do you keep zucchini lasagna from being watery?

To keep zucchini lasagna from being watery, be sure to slice your zucchini no bigger than ¼-in. thick. (A mandoline is the perfect tool!) You can also sprinkle the slices with a bit of salt and let them sit for 15 minutes; the salt brings water to the surface that you can blot it away with a paper towel. Since the zucchini gives up liquid as it cooks, you can pre-cook the slices by grilling, broiling or boiling for 5-7 minutes, then letting them cool and blotting them dry before assembling the lasagna. You can also reduce the water by taking it out of the sauce! For this recipe, let the sauce cook down until it’s thick and chunky. Finally, let your lasagna sit for 10-15 minutes before cutting to let the moisture reabsorb evenly throughout the dish instead of running out the bottom in a soupy mess.

What else can you put in zucchini lasagna?

This zucchini lasagna is ripe for more veggies—mushrooms and onions make a great addition. For a more colorful lasagna, swap out some of the zucchini for summer squash. Leafy greens such as spinach or beet greens also work well. (With any vegetables, remember to pre-cook them to remove much of their liquid content.) Like a traditional lasagna, you can always play around with the cheeses, too. Use ricotta for some (or all) of the cottage cheese or add some grated Parmesan or Romano for a spike of sharper flavor. There are lots of ways to make lasagna, and any added spices, herbs or flavor profiles that work for them will translate well to this zucchini lasagna, too.

How do you store zucchini lasagna?

You can keep leftover zucchini lasagna in the fridge, covered, for 4-5 days. Lasagna—both traditional and veggie—freezes well. You can freeze it baked or assembled and unbaked; if freezing leftover baked lasagna, it’s best to wrap individual servings in foil for quick thawing and use.Check out our collection of zucchini recipes.