I’m excited to share with you my method of making a basic Zucchini Lasagna! I love making “zoodles” but for some reason I get tired of them quickly. This recipe takes a bit more work, but the results are definitely worth it! I’ve made this recipe with both a basic spaghetti sauce and my Chicken Broccoli Alfredo Sauce. For those days you are short on time, any jar of pasta sauce you have in your pantry works too!
Ingredients
- 3-4 medium zucchini
- 1 tsp salt
- Pasta sauce of your choice (My favorites are a basic spaghetti sauce or my Chicken Broccoli Alfredo Sauce)
- 1 cup shredded mozzarella cheese
Instructions
- Cut the ends off the zucchini and then slice each one lengthwise to make “lasagna noodles”.
- Lay the slices on some paper towel and sprinkle each side lightly with salt. Let the zucchini sit for about 10 minutes to get rid of some moisture. This will help to keep the zucchini from watering down your sauce.
- Heat a griddle or other large pan on medium high heat. Cook each side of the zucchini strip until they are tender (around 3-5 minutes).
- In a 9x13 glass pan, assemble your lasagna with a layer of zucchini, a layer of sauce, and another layer of zucchini. Top with the mozzarella cheese.
- Bake at 350 degrees for 20 minutes.
Zucchini Lasagna Recipe Details
Cut the ends off the zucchini and then slice each one lengthwise to make “lasagna noodles”. It is easiest to do this with a mandolin of some sort (I love my Pampered Chef Simple Slicer). PLEASE, PLEASE BE CAREFUL and watch your fingers while you are slicing! The reason I said “3-4 zucchini” in the recipe details above is because the number zucchini depends on the size. I usually use three, but if the zucchini at the store are especially small, I will buy four.
Lay the slices on some paper towel and sprinkle each side lightly with salt. Let the zucchini sit for about 10 minutes to get rid of some moisture. This will help to keep the zucchini from watering down your sauce.
Heat a griddle or other large pan on medium high heat. Cook each side of the zucchini strip until they are tender (around 3-5 minutes). This helps the zucchini be nice and tender in the lasagna, and also helps get rid of some of the moisture.
In a 9×13 glass pan, assemble your lasagna with a layer of zucchini… 
a layer of sauce… 
and another layer of zucchini. 
Or at least that’s how I do it… you can assemble the lasagna however you want! 
Top with the mozzarella cheese.
Bake at 350 degrees for 20 minutes. Make sure the mozzarella is melted and the sauce is bubbling nicely!
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