Cheesy Vegetarian Zucchini Lasagna

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  • Satisfy your craving for Italian with this amazing low-carb Vegetarian Zucchini Lasagna. It’s comfort food minus the carbs. Tonight, we are going to manga bene (eat good)!

    overhead close up of zucchini lasagna rolls

    This vegetarian lasagna recipe is here to please. It’s easy to make, packed with flavor, nutritious, and hearty. That’s right ladies…the men in your life won’t have time to miss the meat or the regular lasagna.

    I love this lasagna recipe because it is perfect for any time of year. When you are craving Italian in the summer, this is a great recipe for all those fresh veggies. Looking for comfort food in the winter? It’s got you covered.

    spoon with vegetarian zucchini lasagna

    Vegetarian Zucchini Lasagna Recipe

    Forget pasta! In just under an hour you can make an incredibly delicious (and hearty) lasagna!

    This dish is perfect on its own if you aren’t looking to prepare a feast. However, if you are like me…I love a good side dish…this vegetable lasagna pairs perfectly with:

    Ingredients

    • Vegetables: Grab everything from your garden (or fridge), we are going to need zucchini, mushrooms, and spinach.
    • Dairy: I wholeheartedly believe one of the best parts of lasagna is the layers of cheese! To make those layers in this recipe you will need to use full fat ricotta cheese, mozzarella cheese, and parmesan cheese.
    • Wet ingredients: I used white cooking wine, however you can use a dry white wine if that is what you have handy, marinara sauce, and an egg.
    • Spices: To pull those Italian flavors we all know and love, you will need to use onion, garlic, fresh basil, and some salt and pepper to taste.
    close up of cheese covered vegetarian lasagna

    And if your folks absolutely, positively need meat… you can still add them to a few or all of the lasagna rolls. You’ll only need about 1/2 cup of cooked and drained ground beef or ground pork sausage.

    How to Make Zucchini Lasagna

    Slice the zucchini. Slice zucchini 1/8″ thick on a mandoline or using a sharp knife. Lay sliced zucchini on a cutting board that is covered with a kitchen towel or paper towels.

    zucchini slices on a cutting board

    Sprinkle each slice with a pinch of salt and let them sit, this helps it release some of the water. Pat each zucchini slice off.

    Make the filling. Heat oil in a large cast iron skillet (you’ll use this pan later to bake the lasagna rolls). Sauté the mushrooms, onions, and garlic together until browned.

    sauteed mushrooms and onions in a glass bowl

    Pour in white wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely.

    Combine the zucchini lasagna filling. In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the ricotta cheese, egg, spinach, salt, and pepper.

    mushrooms and onions mixed with spinach and cheeses

    Then stir in chopped basil and shredded cheeses.

    Assemble the lasagna. Spread part of the marinara sauce into the bottom of the skillet. Then begin assembling the zucchini rolls by spreading about a tablespoon of the cheese mixture on each piece of zucchini.

    Roll tightly. Place each roll on top of marinara sauce in a baking dish so it’s standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls.

    raw zucchini rolls in a marinara sauce in a skillet

    Pour the rest of marinara sauce on top and sprinkle with more mozzarella cheese and parmesan cheese.

    Bake the lasagna. Place skillet in oven and bake until cheese begins to brown. Top with more fresh basil (or cheese) if desired.

    close up of a popping zucchini roll

    What do you use to cut zucchini for lasagna?

    The best way to cut zucchini for lasagna is to use a mandoline. However, if you don’t have one, it is not the end of the world…or this recipe, you can use a sharp knife.

    Slice zucchini 1/8″ thick on a mandoline or using a sharp knife. Whatever you use, be careful! Sharp knives are actually safer than dull knives and always use the safety guards when using a mandoline.

    Too watery?

    Great zucchini lasagna has a pretty sturdy structure for it being food. So, the last thing you want is runny or watery lasagna making it impossible to cut and serve. Below are a few tips I’ve learned over the years:

    • Do not add extra water to your recipe or to your sauce. Marinara sauce is meant to be thick and baking it will further reduce the water so you get a rich thick, sauce.
    • Do not slice your zucchini any less than 1/8 inch, then it reduces to paper thin pieces and doesn’t have the toothy texture of being pasta.
    • Zucchini is a watery vegetable, so you want to make sure you salt it. Salting your zucchini will soak up some moisture (make sure to let it sit for a few minutes).
    • After salting and before cooking blot your zucchini with a paper towel, this will pull up any additional moisture and the extra salt.
    angle view of cooked vegetarian zucchini lasagna

    Storage & Freezing

    Zucchini lasagna can be stored in the fridge for up to 5 days in an airtight container.

    If you are planning to make it ahead, assemble everything right up until baking the whole dish. Place it in the fridge until you are ready to make it.

    This dish can also be frozen in an airtight container for about 8 weeks. The trick here is that it is best reheated from frozen rather than allowing it to thaw. This prevents it from getting too watery and soggy.

    This also means you’ll need to freeze it in a container that you can throw in the oven and this takes up a good amount of space.

    vegetarian zucchini lasagna for pinterest

    More delicious lasagna recipes:

    Mexican Lasagna Rolls
    Mexican Lasagna Rolls are the best marriage of taco lasagna and traditional lasagna! They're so easy to put together, even the kids can help make them! #lasagnarollsrecipe #lasagnarollups #mexicanlasagnarecipes www.savoryexperiments.com
    Mexican Lasagna Rolls are the best marriage of taco lasagna and traditional lasagna. So easy the kids can help make them!
    Giant No Boil Lasagna
    Giant No Boil Lasagna is made up of layers of spinach, tomato, turkey sausage, and lots of CHEESE! This is the best homemade lasagna for a crowd! #howtomakelasagna #homemadelasagnaforacrowd www.savoryexperiments.com
    Giant No Boil Lasagna is made up of layers of spinach, tomato, turkey sausage, and lots of CHEESE! This is the best homemade lasagna for a crowd!
    Chocolate Lasagna
    close up of chocolate lasagna slice
    An EASY chocolate layered dessert that is also no bake and utterly decadent and delicious! It's the BEST!
    cheesy zucchini lasagna for pinterest

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    overhead of zucchini lasagna
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    5 from 4 votes

    Vegetarian Zucchini Lasagna

    Satisfy your craving for Italian with this amazing low-carb EASY Vegetarian Zucchini Lasagna. It's comfort food minus the carbs!
    Prep Time15 mins
    Cook Time35 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: low carb lasagna, vegetarian lasagna, zucchini lasagna
    Servings: 4
    Calories: 458kcal
    Author: Jordan Zelesnick

    Ingredients

    Instructions

    • Preheat the oven to 400 degrees.
    • Slice zucchini 1/8" thick on a mandoline or using a sharp knife.
    • Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.
      zucchini slices
    • Heat 1 tablespoons of olive oil in a large cast iron skillet (you'll use this pan later to bake the lasagna rolls). Sauté the mushrooms, onions, and garlic together for 4-5 minutes, or until mushrooms and onions have softened and browned.
    • Pour in the cooking wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely. I transferred the mushrooms and onions to a mixing bowl and placed them in the refrigerator to cool quickly so the cheeses didn't immediately melt when added.
      mushrooms mix
    • In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the ricotta cheese, egg, spinach, salt, and pepper. Then stir in the fresh chopped basil, 1/2 cup mozzarella cheese, and 1/2 cup parmesan cheese.
      mushrooms and cheese mix
    • Spread about ½ cup marinara sauce in a 12'' cast iron skillet.
    • Begin assembling the zucchini rolls by spreading about a tablespoon of filling on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it's standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls.
      assembled rolls in pan
    • Pour the rest of marinara sauce on top and sprinkle with remaining mozzarella cheese and parmesan cheese.
    • Place skillet in oven and bake for 25-30 minutes or until lasagna rolls are heated through and the cheese begins to brown.
    • Top with more fresh basil and cheese, if desired, and serve.
      baked zucchini lasagna
    • If you've tried this recipe come back and let us know how it was in the comments or ratings!

    Notes

    * Drain spinach as much as possible. You can even press it in paper towels or a tea towel. 

    Nutrition

    Calories: 458kcal | Carbohydrates: 16g | Protein: 33g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 1091mg | Potassium: 794mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1587IU | Vitamin C: 33mg | Calcium: 748mg | Iron: 2mg

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