Zucchini Lasagna Tips
How do you keep zucchini lasagna from being watery?
Be sure to slice your zucchini no thicker than ¼-inch. (A mandoline is the perfect tool—just keep these mandoline safety tips
in mind.) You can also sprinkle the slices with salt and let them sit for 15 minutes to draw out moisture. Once baked, let your lasagna sit for 10-15 minutes before cutting to let the dish reabsorb the moisture so that it doesn't run out of the bottom in a soupy mess.
What else can you put in zucchini lasagna?
This zucchini lasagna is ripe for more veggies! Use mushrooms and onions, or swap out some zucchini for summer squash. Leafy greens such as spinach also work well. (Remember to pre-cook vegetables to remove much of their liquid.) You can change the cheeses, too. Use ricotta for some (or all) of the cottage cheese, or add grated Parmesan. Try swapping out ground beef for ground Italian sausage or ground turkey. Check out our best lasagna recipes
Can you make zucchini lasagna ahead of time? Freezing lasagna
is totally doable. It's best to freeze it unbaked. Assemble the lasagna without the mozzarella cheese on top, and toss it in the freezer. When the craving strikes, bake frozen lasagna, covered, at 375°F for 50-60 minutes. Uncover and add mozzarella cheese. Bake, uncovered, an additional 50-60 minutes.
How do you store zucchini lasagna?
You can keep leftover zucchini lasagna in the fridge, covered, for 4-5 days. If you loved this dish, try more of our delicious zucchini recipes
!—Hazel Wheaton, Taste of Home Books Editor
1 serving: 273 calories, 13g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.