Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italy
Ingredients: 1 kg of zucchini (cut into thin slices); 3 tbsp of olive oil; 1 onions (finely chopped); 2 cloves of garlic (minced); 800 g of crushed tomatoes; 10 g of basil (fresh, chopped); 1 pinch of salt; 1 pinch of pepper; 250 g of ricotta cheese; 80 g of parmesan (freshly grated); 200 g of mozzarella (grated or diced); 1 eggs (beaten)

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A comforting, flavorful dish made with thin slices of zucchini, layered with a rich tomato and cheese filling, ideal for a family meal.

Total time: 1 h
Prep: 25 min
Cook: 35 min
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

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For dessert

5.0

Panettone

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

400kcal

Protein12 g14%
Carbs35 g40%
Fat18 g46%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a lighter version, replace the ricotta with reduced-fat fresh cheese. You can also add other diced vegetables, such as bell peppers or mushrooms, to the tomato sauce.

Freezing : Can you freeze this recipe?

Yes

Very well after cooking, up to 3 months in individual portions or a dish covered with foil/airtight wrap.

Storage : How long does it keep?

Once cooked, keeps 3 to 4 days max in an airtight container in the refrigerator.

Making ahead : Can you make it the day before?

Yes

Assemble the day before and keep in the fridge for 24h max in a dish covered with plastic wrap before baking. Make sure it cooks through fully and quickly after coming out of the fridge.

Reheating : How do you reheat it?

Ideal in the oven 20-25 min at 160°C covered with foil, then 5-10 min uncovered to brown. Microwave possible by the portion (2-4 min at medium power), texture may be slightly altered.

Variations

Cut the zucchini into thin slices with a mandoline.
Finish with a generous layer of mozzarella.
Let rest for a few minutes before serving.

Mistakes to avoid

Skipping the salting step: salt the zucchini and let it drain for about 15 minutes.
Overcooking the sauce: about 15 minutes of simmering is enough.
Serving straight out of the oven: let it rest for a few minutes.

Frequently asked questions

How do you prepare the zucchini?

Wash the zucchini, cut it into thin lengthwise slices with a mandoline or a knife, salt lightly and let it drain for about 15 minutes to remove the excess water.

How do you make the tomato sauce?

Sauté the onion in the olive oil, add the garlic, then the crushed tomatoes, basil, salt and pepper, and simmer over low heat for about 15 minutes until the sauce thickens slightly.

How do you assemble the lasagna?

Spread a thin layer of sauce, then alternate zucchini, the ricotta-Parmesan-egg mixture and mozzarella, repeating the layers and finishing with tomato sauce and a generous layer of mozzarella.

How long do you bake zucchini lasagna?

Bake at 180 °C for about 35 minutes, until the top is nicely golden and the lasagna is hot and bubbling, then let rest for a few minutes before serving.