Zucchini Lattice Lasagna

This zucchini lattice lasagna reinvents a classic comfort dish by swapping traditional noodles for thinly sliced zucchini ribbons. It delivers the heartwarming satisfaction of lasagna while keeping things lighter and perfect for warmer months. The layers of tender zucchini, rich cheeses, and thick marinara form a dish that is both comforting and fresh, with a crispy golden top that’s truly irresistible.

I first made this during a hot summer weekend when I craved the comforting feeling of lasagna but needed something cooler and fresher on the table. Now it’s a family favorite whenever zucchini is in season and everyone loves how it looks and tastes.

Ingredients

• Five large zucchini: about three and a half pounds total for enough layers and the ideal texture, choose firm, dark green zucchini for freshness
• Kosher salt: to draw out moisture from zucchini ribbons and concentrate flavors
• One tablespoon of extra-virgin olive oil: to sauté aromatics gently and add depth
• One finely chopped yellow onion: which adds sweetness when softened and cooked down
• Three garlic cloves: finely chopped for aromatic flavor
• Two cups of marinara sauce: store-bought or homemade simmered down to concentrate flavor and reduce water content
• Two large eggs: help bind the cheese mixture together
• Three cups of shredded mozzarella: for gooey, melty texture
• Two cups of ricotta: use thick ricotta or drain watery ricotta with a fine-mesh sieve for creaminess without too much moisture
• Half teaspoon garlic powder: for subtle seasoning
• Half teaspoon Italian seasoning: to add classic herbal notes
• Three ounces of finely grated Parmesan: about one and a half cups total, divided for layering and topping to add a nutty sharpness
• Freshly ground black pepper: to taste for seasoning

Step-by-Step Instructions

Slicing and Draining Zucchini:

Using a Y-peeler, shave wide strips from zucchini to create thin noodles. Season these generously with kosher salt and layer them on paper towels with more towels between each layer. This step is essential to draw out excess water and prevent sogginess. Let drain for at least 15 minutes or up to 45 minutes while you prepare other ingredients.

Simmering the Sauce:

Heat olive oil in a small pot over medium heat. Add the finely chopped onion and garlic and cook, stirring frequently until onions become translucent and softened, about five minutes. Add the marinara sauce and reduce the heat to medium low. Let the sauce simmer gently and stir occasionally until it thickens and excess liquid evaporates, approximately twelve to fifteen minutes. This thickened sauce keeps the lasagna from becoming watery.

Mixing the Cheeses:

In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and one cup of the grated Parmesan. Add freshly ground black pepper to taste and stir until well mixed. This mixture will provide creamy, flavorful layers in the lasagna.

Layering the Lasagna:

Spread a thin layer of the thickened marinara in the bottom of a thirteen by nine inch baking dish. Lay down two layers of drained zucchini ribbons on top of the sauce. Spread one third of the cheese mixture over the zucchini and then cover with one third of the remaining marinara sauce. Repeat this layering process two more times, ending with sauce on top.

Creating the Lattice Topping:

Arrange zucchini noodles side by side diagonally across the top layer of marinara. Lift the bottom half of every other zucchini strip and lay another zucchini noodle across diagonally to form a woven lattice pattern. Season the lattice with freshly ground black pepper. Sprinkle the remaining half cup of grated Parmesan evenly over the lattice.

Baking the Lasagna:

Cover the dish with foil and bake in the preheated four hundred degree oven for thirty minutes until the cheese is melty and zucchini is tender. Remove the foil and continue baking for about fifteen minutes to brown the top nicely and create crisp edges.

Cooling and Serving:

Allow the lasagna to cool for at least ten minutes before slicing to help the layers set and make serving easier.

Save

My favorite part of this dish is the lattice topping which adds a fun texture and beautiful presentation that always gets compliments at the dinner table. One summer, I made this for a neighborhood cookout and everyone was so intrigued by the zucchini weaving that it sparked a lot of conversation and requests for the recipe.

Storage Tips

Store leftover lasagna covered tightly in the refrigerator and consume within three days for best freshness. When reheating, keep it uncovered in a three hundred fifty degree oven until warmed through to maintain the crispy top. This avoids soggy leftovers that can happen if covered tightly during reheating.

Ingredient Substitutions

You can substitute fresh summer squash or yellow zucchini for green zucchini if desired, just be sure to salt and drain them similarly. For ricotta, whole milk or part skim works fine just drain any excess liquid. Homemade marinara or a good quality jarred sauce will both work well, but simmering down the sauce is important regardless. If you do not have Parmesan, aged Pecorino Romano can add a nice salty bite as a substitute.

Serving Suggestions

Serve this zucchini lattice lasagna with a light mixed green salad dressed simply with lemon and olive oil to balance out the richness of the cheese. A crisp white wine such as Pinot Grigio or a bright rosé pairs nicely with the fresh vegetable flavors. Leftover lasagna slices also make great portable lunches or picnic fare served cold or room temperature.

Cultural and Historical Context

Lasagna has roots in Italian culinary tradition as a rich, layered pasta masterpiece. Over time, many variations have evolved to reflect dietary preferences and seasonal ingredients. This zucchini version embraces summer produce while honoring the essence of layering flavors and textures—the hallmark of good lasagna. It brings a fresh new take on an age-old comfort food.

Pro Tips

To prevent sogginess, never skip salting and draining the zucchini ribbons for at least fifteen minutes. Simmer your marinara to thicken it so the lasagna layers do not release excess liquid while baking. Use a sharp Y-peeler to create uniform zucchini ribbons that cook evenly and layer beautifully.

Common Recipe Questions

→ How do you prevent zucchini from making the dish watery?

Generously salting and draining the zucchini strips on paper towels draws out excess moisture. Simmering the sauce until thickened and straining watery ricotta also helps maintain a firm texture.

→ What is the best way to create thin zucchini layers?

Using a standard Y-peeler to peel wide, thin strips works well. This method ensures even layers that cook evenly and create a tender texture.

→ Can I use homemade marinara for this dish?

Absolutely. Homemade marinara can add fresh flavor. Just remember to simmer it until thickened to avoid excess liquid in the bake.

→ What cheeses are used in the layering mixture?

A combination of ricotta, shredded mozzarella, and grated parmesan provides creamy richness and a golden top crust.

→ How should leftovers be stored and reheated?

Cover leftovers and refrigerate for 2 to 3 days. Reheat uncovered in a 350° oven until warmed through to maintain texture.

→ What seasoning enhances the flavor of the cheese layer?

Garlic powder, Italian seasoning, and freshly ground black pepper season the cheese mixture to deepen savory notes without overpowering the zucchini.