Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 8 large zucchini, rinsed and cut into 1/2-inch-thick rounds; 4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds; 3 1/4 teaspoons coarse salt, plus more to taste; 2 teaspoons fresh thyme; 2 cups minced fresh basil leaves; 1 cup minced fresh mint leaves; 1 quart low-fat ricotta; 1 egg; 1 teaspoon freshly ground pepper, plus more to taste; 6 cups roasted tomato sauce (see recipe); 12 dry lasagna noodles

Servings: persons

8 large zucchini, rinsed and cut into 1/2-inch-thick rounds
4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds
3 1/4 teaspoons coarse salt, plus more to taste
2 teaspoons fresh thyme
2 cups minced fresh basil leaves
1 cup minced fresh mint leaves
1 quart low-fat ricotta
1 egg
1 teaspoon freshly ground pepper, plus more to taste
6 cups roasted tomato sauce (see recipe)
12 dry lasagna noodles

1
Sprinkle the zucchini and eggplant with 3 teaspoons of the salt.
2
Set aside to drain in a colander for 30 minutes.
3
Rinse and pat dry.
4
Preheat oven to 350 degrees.
5
Combine zucchini, eggplant and thyme in a nonstick skillet over medium-low heat.
6
Cook until barely tender, about 3 to 5 minutes.
7
Transfer to a bowl.
8
Add basil and mint.
9
Set aside.
10
Combine the ricotta, egg, remaining salt and pepper.
11
Set aside.
12
Place 2 cups of the roasted tomato sauce in the bottom of a 9-by-9-inch baking dish.
13
Place five uncooked lasagna noodles over the sauce.
14
Top with a layer of the ricotta mixture, and finish with a layer of zucchini.
15
Repeat twice, ending with a layer of sauce.
16
Cover with foil and bake until tender, about 45 minutes.
17
Remove foil and continue baking for an additional 15 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 large zucchini, rinsed and cut into 1/2-inch-thick rounds, 4 eggplants, 10 to 12 ounces each, rinsed and cut into 1/2-inch thick rounds, 3 1/4 teaspoons coarse salt, plus more to taste, 2 teaspoons fresh thyme, and more.

Yes, Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Lasagna

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