Zucchini Lasagna

Zucchini “Lasagna” offers a delightful twist on the classic Italian-American pasta dish. In this wheat-free casserole, thinly sliced zucchini takes the place of traditional lasagna noodles, creating a lighter and gluten-free alternative. Layered with rich tomato sauce, creamy ricotta cheese, and a blend of provolone and mozzarella, this dish is a harmonious medley of flavors and textures. Plus, it’s perfect for making ahead, as it’s even more delicious when cut while cold and then warmed before serving. If you don’t have a mandoline or slicing machine, your local deli counter can assist by slicing the zucchini for you. Let’s dive into this hearty and satisfying zucchini “lasagna” recipe that’s sure to become a new favorite in your home.

Serves: 8

INGREDIENTS:

• 3 cups tomato sauce
• 4 large zucchini, sliced very thin (about 1/8 inch thick)
• Kosher salt and freshly ground black pepper
• 1 pound ricotta cheese
• 1 pound provolone, fontina, mozzarella, or cheese of your choice, shredded
• 2 cups sautéed onions and mushrooms or 2 cups frozen mixed vegetables, thawed

INSTRUCTIONS:

1. Before you begin assembling your zucchini “lasagna,” make sure you have 3 cups of tomato sauce ready. You can use your favorite homemade tomato sauce or a store-bought variety.
2. Preheat your oven to 350°F. To start building your “lasagna,” spread 1 cup of tomato sauce evenly onto the bottom of a 9″ × 13″ baking dish, creating a flavorful base for your casserole.
3. Now, it’s time to prepare the zucchini. Slice the zucchini very thin, aiming for approximately 1/8 inch thickness. A mandoline or slicing machine is ideal for achieving consistent slices. Arrange a layer of these zucchini slices over the tomato sauce in the baking dish, slightly overlapping the pieces to create a solid layer. Season the zucchini layer with a pinch of kosher salt and freshly ground black pepper.
4. Distribute half of the ricotta cheese over the zucchini layer by spooning teaspoonfuls evenly across the casserole. Next, create a layer of shredded cheese (provolone, fontina, mozzarella, or your preferred cheese) by evenly sprinkling one-third of the shredded cheese on top of the ricotta layer. Finally, add half of your chosen vegetables as the next layer.
5. Continue building your zucchini “lasagna” with another layer of zucchini slices, repeating the same sequence of fillings—ricotta, vegetables, and one-third of the shredded cheese.
6. For the final layer, arrange the remaining zucchini slices on top of the casserole and spread 2 more cups of tomato sauce evenly over them.
7. Sprinkle the top of the casserole with the remaining shredded cheese, which will create a golden and bubbly crust.
8. Bake the zucchini “lasagna” in your preheated oven for approximately 1 hour or until the casserole is bubbly, and the cheese on top is lightly browned.
9. Once the casserole is cooked, allow it to cool to room temperature, and then refrigerate it until it’s cold. This step helps the flavors meld together.
10. When you’re ready to serve, cut the chilled casserole into individual portions, and reheat them in the oven or microwave until hot.

Zucchini “Lasagna” offers a satisfying and gluten-free alternative to traditional lasagna. With layers of thinly sliced zucchini, rich tomato sauce, creamy ricotta cheese, and a melty blend of shredded cheese, this dish is a flavorful and hearty addition to your menu. Preparing it a day in advance and serving it warm allows the flavors to meld together, making each bite even more delicious. Whether you’re accommodating dietary restrictions or simply craving a lighter take on lasagna, this zucchini version is a delightful and wholesome choice that everyone will enjoy.