This grain-free Zucchini Lasagna uses zucchini slices in place of pasta but is still full of lasagna flavor and satisfying. It’s a fresh take on a comfort food classic!
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Why oh why can’t my computer and phone have more space? Is anyone else wrestling with this issue?
Every single time I plugin my phone it gives me the ole “there’s not enough storage on your phone” message. I know I know, please quit telling me. And now my computer is going extra slow and constantly telling me that the startup disk is full. Noooo!
[clickToTweet tweet=”Satisfying, yet grain-free, lasagna made with zucchini slices in place of pasta but still full of flavor” quote=”Satisfying, yet grain-free, lasagna made with zucchini slices in place of pasta but still full of flavor”]
In both cases, I know what the problem is: I have an unreasonable amount of photos. I have this problem where I can’t bear to part with photos on the off chance that I’ll need them later or I don’t have them saved somewhere else.
Yes, I have an external hard drive (nerd speak for extra space), but I am not the best at using it, let alone knowing where it is. I spent 3 whole hours this afternoon searching frantically for it because my computer wouldn’t open my Photos without clearing up some space. Remember how I said I have a lot of photos? Well I can’t get rid of the photos (that are causing the space issue) if I can’t open it, can I?! Ah!
If you know me well, then you know that finding things is not my strength. It’s bad. Really really bad. That saying “if it was a snake it would’ve bitten you”… that’s my life story.
I can’t stay long story short because this story is already quite long, but I ended up finding the external hard drive and creating room on my computer (the phone will have to be fixed at a later date). It was in my sofa, where it always ends up, but I could have sworn that I looked in there.
Like I said, if it was a snake it would have bitten me.
By the time I found it and was able to get on here to write my post, my internet had decided that it was uninterested in working. This also means that my Roku wasn’t working which was incredibly upsetting since I wanted to watch episodes of The Blacklist for the 764th time. (Side bar: that show is good and I really need season 2 to come on Netflix)
So instead of doing something more productive like clean my kitchen, I decided to survey the contents of my freezer. Here’s what I found: 3 whole chickens, 5 pounds chicken thighs, 1 pound ground pork, 1 pound ground turkey, 3 pound top sirloin steak, 2 pork chops, 1 pound crabmeat, a boneless pork roast, 2 packages of bacon, 8 cups chicken broth, bag of frozen berries, & 17 bags of frozen veggies (9 being spinach) plus a few other random things not worth mentioning like pumpkin puree and hamburger buns.
Yeah… I know…
So… you know when you’re telling a story and you get really into it and then as you near the end you start wondering why you started this story to begin with? No, that doesn’t happen to you? Well, it’s happening to me right now, and I feel like I’m just going to go ahead and wrap this up by saying that I will be eating out of my freezer for dayz.
And now to the Zucchini Lasagna…
Why you should make Zucchini Lasagna
You use sliced zucchini instead of noodles so it’s allergy friendly and heavy on the veggies (whoop whoop!)
I know everyone’s all crazy over spiralizing their zucchini, but the thought of having another gadget in my kitchen (that I’ll inevitably have a hard time finding) makes my cabinets cry a little bit.
Also, this meal is very budget friendly. I make this vegetarian zucchini lasagna in the summer months when zucchini is at its best, which means it’s also less expensive when it’s in season.
Like most vegetarian recipes, you’re saving money because meat is typically the pricier part of the meal.
[clickToTweet tweet=”#Zucchini #Lasagna: a fresh, summer take on a comfort food classic” quote=”#Zucchini #Lasagna: a fresh, summer take on a comfort food classic”]
How to Make Zucchini Lasagna
For this lasagna, all you need is a knife. Start by slicing two zucchinis into thin slices lengthwise. Then roast those for a few minutes to soften them a bit. Meanwhile, season the ricotta and get your other ingredients ready to go.
When you’re ready to prepare the lasagna, you’ll layer some zucchini slices, top with seasoned ricotta, pour on some tomato sauce, cover with mozzarella, and repeat. Then bake and give it a quick broil to make the cheese all browned and bubbly.
Note to self: quick is the key word. Don’t leave the kitchen and get sucked into another episode of The Blacklist or you risk burning your cheese (oh the horror!).
Then slice it into four pieces and serve. Helpful tip: spoons are not an efficient serving tool (as evidenced by the photo below). Use a spatula and a knife or fork to transfer this to your plate.
Just so you know, I really did try to make these photos pretty. However, I was starving and lasagna just doesn’t always photograph as well as something like cookie dough dip or muffins. But that doesn’t make it less delicious!
What to serve with this Zucchini Lasagna
Since there are few carbohydrates, I like to round out this meal by adding a big slice of garlic bread. You could also toss in some leftover cooked grains into the layers for extra staying power.
Variations and Alternatives:
I haven’t tried freezing this yet, but other commenters had success with freezing it. I recommend using a metal or disposable casserole dish because a cold glass or ceramic baking dish could crack in the oven.
If you want to add some cooked meat into the layers, I think that would work fine. I haven’t tried it yet though, so I cannot 100% vouch for this.
MORE FAVORITE ZUCCHINI RECIPES:
- Curry Lamb Stuffed Zucchini
- Roasted Zucchini Sauce
- Roasted Zucchini Hearts and Goat Cheese
- Maple Cinnamon Zucchini Chips
- 1.5 pounds zucchini 2 medium/large zucchini
- 1.5 tsp olive oil divided
- 3/8 tsp salt divided
- 1 cup ricotta cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 cup tomato sauce no salt added
- 3/4 cup shredded mozzarella cheese
- Preheat the oven to 400*F. Line a baking sheet with foil (for easier clean up).
- Slice the zucchini into thin slices lengthwise. Rub 1 teaspoon of oil on the baking sheet and place the zucchini slices on the baking sheet in one layer. Sprinkle with 1/8 teaspoon salt. Roast for 15 minutes. Remove and pat dry with paper towels (this step is really important to keep your lasagna from being watery).
- Meanwhile, grease an 8 inch square baking dish with the remaining 1/2 teaspoon of oil. Stir together ricotta, Italian seasoning, garlic powder, red pepper flakes, and remaining 1/4 teaspoon salt; set aside.
- When ready to assemble, place half of the zucchini slices on the bottom of the 8 inch square baking dish. Spread half of the ricotta mixture over the zucchini. Top with half of the tomato sauce. Sprinkle with 1/4 cup cheese.
- Repeat with remaining ingredients (zucchini then the ricotta then the tomato sauce then the mozzarella). Bake uncovered for 20 minutes. Turn the oven to broil and broil for 2-3 minutes until cheese is golden brown and bubbly. Let sit for a few minutes before serving. Enjoy!
What to use to make this recipe:
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