Best Zucchini Lasagna Recipe (with or without Meat)

Best Zucchini Lasagna Recipe (with or without Meat)

Course Main Courses

Cuisine Italian

Prep Time 1 15

Cook Time 40

Total Time 1 55

Servings servings

Calories 540

Author Christina Conte

A delicious way to use 2 lbs of zucchini to make a gluten free vegetable lasagna. (Can be made with or without a meat sauce.)

Equipment

1 mandoline slicer
1 protective glove

Ingredients

2 lb zucchini (about 4 medium sized)
2 Tbsp Kosher salt or more, as needed (Diamond Crystal)
12 oz pasta sauce (homemade, with or without meat, recipe links in instructions)
4 oz mozzarella cheese (low moisture)
2 tsp Parmigiano Reggiano (or Pecorino Romano) grated

Béchamel Sauce:

2 oz butter
2 oz flour
12 oz milk (warm, whole is best)
⅛ tso nutmeg (a dash)
¼ tsp salt (Kosher or sea salt)
⅛ tsp white pepper

US Customary - Metric

Instructions

Prepare the zucchini:

Wash and slice the zucchini lengthwise (you can slice them into rounds if you’re making individual servings in smaller pans).
I used an OXO mandoline slicer and cut the slice at the #5 setting (just under 1/4″ thick). You can also slice them with a knife, but be sure to cut them evenly.
Place the slices of zucchini in a large colander placed over a pie dish. Sprinkle lightly with Crystal Kosher salt and continue layering and sprinkling.
Once all the zucchini are in the colander and salted, put a plate or bowl on top with a heavy weight to push down on the squash. I used a heavy jug. After a while, you’ll see the liquid begin to drain into the pie dish. Let it drain for about 1 or 2 hours. Meanwhile, make the tomato sauce (if you have not already) and the Béchamel sauce.

Tomato sauce:

Meat sauce recipe (or make this one without the meat)
Plain pasta sauce recipe

Béchamel Sauce:

Prepare the Béchamel Sauce (White Sauce): Béchamel sauce recipe

Make the lasagna:

Squeeze the zucchini to remove more water, then they are ready to use. (I measured 6 oz of liquid from 4 zucchini and didn’t let it drain for very long.)
Preheat the oven at this time: 375℉ (190℃)
In an 8×8 ovenproof dish (or individual dishes-these ramekins are great if serving as a side dish), spread a little tomato sauce (if using a meat sauce, try not to put meat on the bottom). Next layer strips of zucchini.
Spread a layer of white sauce across the zucchini, and then dot with tomato sauce. Next add some sliced or grated mozzarella cheese. Don't be tempted to add more cheese.
Repeat the layers, alternating the direction of the zucchini slices so that each layer is perpendicular to the last. Do this until all of the slices are used.
Try to save a few of the nicest slices for the top layer since that’s the one that will be seen. On the very top layer, ONLY put tomato sauce, again, try not to have pieces of ground beef if you’re using a meat sauce. Sprinkle with some grated Parmigiano Reggiano or Pecorino Romano cheese, and it’s ready for the oven.
Pop the dish, uncovered, into the preheated oven and bake for approximately 35 to 45 minutes. The top will be very bubbly when ready. Remove from the oven and allow to cool for at least 15 minutes.

Notes

I recommend making this dish in advance so that it sets nicely in the fridge. It can then be cut into quarters, reheated and it holds together better than slicing it when it's first out of the oven.
Do not serve with any sides. Lasagna in Italy is always served on its own.
Nutrition facts calculated using the meat sauce recipe*

Plain pasta sauce recipe

Meat sauce recipe (or make this one without the meat)

Béchamel sauce recipe

Nutrition

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