Zucchini Lattice Lasagna (Print-Friendly Version)
Light zucchini layers baked with melted cheeses and savory marinara, offering a comforting and flavorful meal.
# What You'll Need:
→ Vegetables
01 -
5 large zucchini (approximately 1.6 kg total)
02 -
Kosher salt to taste
03 -
1 yellow onion, finely chopped
04 -
3 garlic cloves, finely chopped
→ Sauce and Seasonings
05 -
2 cups (480 ml) store-bought or homemade marinara sauce
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon Italian seasoning
08 -
Freshly ground black pepper to taste
09 -
Kosher salt for seasoning zucchini
→ Dairy and Eggs
10 -
1 tablespoon extra-virgin olive oil
11 -
2 large eggs
12 -
3 cups (about 255 g) shredded mozzarella cheese
13 -
2 cups (about 480 g) ricotta cheese, drained if watery
14 -
85 g (3 oz) grated Parmesan cheese, divided (approximately 150 g total)
# How to Make It:
01 -
Preheat oven to 200°C (400°F). Using a Y-peeler, shave zucchini into wide ribbons. Generously salt the ribbons on paper towel-lined baking sheets, layering with additional paper towels. Let drain for 15 to 45 minutes to extract moisture.
02 -
Heat olive oil in a small pot over medium heat. Sauté onion and garlic until translucent, about 5 minutes. Add marinara sauce and simmer over medium-low heat, stirring occasionally, until thickened and excess liquid evaporates, approximately 12 to 15 minutes.
03 -
In a medium bowl, mix eggs, mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup (about 85 g) of Parmesan. Season with freshly ground black pepper to taste.
04 -
Spread a thin layer of thickened marinara in a 33 x 23 cm (13 x 9 inch) baking dish. Layer two zucchini ribbons over the sauce, then one-third of the cheese mixture, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times.
05 -
Arrange zucchini ribbons side by side diagonally over the final marinara layer. Lift the bottom half of every other ribbon and lay another zucchini ribbon across diagonally to form a lattice pattern. Season with black pepper and sprinkle the remaining 1/2 cup (about 43 g) Parmesan evenly over the top.
06 -
Cover the dish with foil and bake in the preheated oven for 30 minutes until the cheese is melted and zucchini tender.
07 -
Remove foil and continue baking for 15 minutes or until the top is golden brown and crisp at the edges.
08 -
Allow the dish to cool for at least 10 minutes before slicing to set the layers.
# Additional Tips:
01 -
Salting and draining the zucchini ribbons is essential to prevent excess moisture and ensure a non-soggy final dish.
02 -
Simmering the marinara sauce until thickened concentrates flavors and reduces liquid content.
03 -
If ricotta is watery, strain using a fine-mesh sieve to improve texture.
04 -
Leftovers can be refrigerated, covered, for 2 to 3 days and reheated uncovered at 175°C (350°F) until warmed through.