❤️ Why You’ll Love This Zucchini Lasagna Recipe
Veggie Packed: A great dish to hide veggies into for those picky eaters in your family Perfect for a Crowd: This zuchini lasagna recipe will make 8 servings which makes it great for a crowd or your family Easy: It doesn’t get any easier than this and you’ll have it ready in just 2 hours
🍲 Ingredients
Zucchini 🥒 – Zucchini is packed with vitamins, minerals, and antioxidants. It’s also high in fiber and low in calories. You can also add any of your favorite vegetables-raw or sautéed to your lasagna! Spices 🧂 – I used a variety of classic dried and fresh spices here. If you don’t have fresh, you can use dried, but I always love fresh any day! If you want to spice this zucchini lasagna up, add dried chilies to your marinara sauce! Cheese 🧀 – The three amigos – parm, mozzarella, and ricotta! These are all used in this zucchini lasagna recipe but if you don’t have any of these on hand, you can experiment with different types of cheeses. However, for best results, stick to these three.
👩🍳 How to Make Zucchini Lasagna
🪄 Tips and Tricks
Make it Vegan: To make this lasagna vegan, swap all cheese for your favorite plant-based substitutes and omit the eggs in the ricotta filling-adding a couple of tablespoons of nutritional yeast for that richer flavor! Prep: Prepare your lasagna ahead of time, wrap tightly in plastic or tin foil and keep in the fridge 2 – 3 days prior to baking. Remember that the lasagna sheets will absorb some of the marinara sauce so be sure to add extra if you do this!
🗒 Substitutions
Cheese: Use whatever cheese you prefer in your lasagna Ricotta: If you aren’t a big fan of ricotta in lasagna, a solution is to use cottage cheese instead Fresh Herbs: Use whatever fresh herbs you have. Basil can also be delicious in this recipe
🗒 Best served with
Italian Chopped Salad Garlic Butter Ball Loaf
👝 How to Store Leftovers
Store leftover lasagna in an airtight container in the fridge for 3-5 days or freeze in portions for up to 1 month. You can freeze your unbaked lasagna as well, wrap tightly in plastic AND tin foil, keeping it for up to 1 month. Bake from frozen at 400F for 60 – 70 minutes.
🤔 Common Questions
