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Healthy Zucchini Lasagna Recipe with Homemade Tomato Sauce

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Discover the best zucchini lasagna recipe! Made with fresh zucchini, homemade tomato sauce, and gooey cheese, this healthy, vegetarian lasagna is the perfect way to use up extra zucchini. Low-carb and full of flavor, it’s sure to be a family favorite!

Ingredients

Ingredient List and Helpful Substitutions

  • Zucchini (4 medium-sized): You can use yellow squash if you prefer a slightly sweeter flavor.
  • Tomatoes (6 medium): Roma tomatoes are best for making sauce, but any tomato variety will work.
  • Onion (1 medium): Red or yellow onions both add great flavor.
  • Carrots (2 medium): Optional, but they add a touch of sweetness and crunch.
  • Tomato Sauce: Homemade or store-bought. You can also use crushed tomatoes for a chunkier sauce.
  • Cheese:
    • Ricotta cheese (1 cup) – can be substituted with cottage cheese or vegan ricotta.
    • Mozzarella cheese (2 cups shredded) – try dairy-free mozzarella for a vegan version.
    • Parmesan cheese (1/4 cup) – optional but adds a nice umami flavor.
  • Basil, salt, and pepper for seasoning.
  • Olive oil (2 tbsp): Use avocado oil as a substitute for a milder flavor.

Helpful Tip:
For a lighter dish, you can use low-fat ricotta or swap mozzarella for part-skim cheese. You can also add more veggies like spinach or mushrooms to increase the nutritional value.

Instructions

Step 1: Prepare the Homemade Tomato Sauce

  1. Dice the Tomatoes and Onions: Start by chopping the tomatoes and onions into small pieces.
  2. Cook the Onions: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the onions and sauté for about 4 minutes until they become soft and translucent.
  3. Simmer the Sauce: Add the diced tomatoes, water, fresh basil, salt, and pepper to the pan. Stir everything together, lower the heat, and let the sauce simmer for 35 minutes. The sauce should thicken and develop rich flavors.

Step 2: Prepare the Zucchini

  1. Slice the Zucchini: Cut the zucchini into thin strips lengthwise, similar to lasagna noodles. No need to peel the zucchini – the skin is tender and adds a nice texture to the dish.
  2. Optional – Salt the Zucchini: If you’re concerned about excess moisture, sprinkle the zucchini strips with salt and let them sit for 10-15 minutes to draw out some of the water. Pat them dry before using.

Step 3: Assemble the Lasagna

  1. Prepare the Baking Dish: Preheat the oven to 360°F (180°C). Lightly grease a deep-dish casserole or lasagna pan with olive oil.
  2. Layer the Ingredients:
    • Start by placing a thin layer of zucchini slices at the bottom of the pan.
    • Add a spoonful of your homemade tomato sauce on top of the zucchini, followed by a handful of shredded mozzarella and ricotta cheese.
    • Add a few carrot slices for extra flavor and texture.
    • Repeat the layering process until you’ve used up all the ingredients (3-4 layers).
  3. Top the Lasagna: Finish with a final layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese.

Step 4: Bake the Lasagna

  1. Bake for 35 Minutes: Place the lasagna in the oven and bake for about 35 minutes, or until the cheese is bubbly and golden.
  2. Let it Rest: Once out of the oven, let the lasagna rest uncovered for 15-20 minutes to allow the flavors to settle and the dish to firm up.

Notes

How to Store and Reheat Zucchini Lasagna

  • Storing Leftovers: Allow the lasagna to cool completely before storing it in an airtight container. It will stay fresh in the fridge for up to 3 days.
  • Freezing: This lasagna can be frozen! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months.
  • Reheating: To reheat, simply microwave individual servings or bake in the oven at 350°F (175°C) for 20-25 minutes, until hot throughout.

Find it online: https://www.veggiehomesteading.com/zucchini-vegetable-lasagna-vegetarian/