Zucchini and Mozzarella Lasagna: A Delicious and Light Recipe

Zucchini and mozzarella lasagna is a fantastic alternative to traditional lasagna. Light, flavorful, and meat-free, it’s perfect for a family dinner or gathering with friends. This Italian-inspired dish combines the mild sweetness of zucchini, the gooey richness of mozzarella, and the smooth texture of homemade tomato sauce.

Easy to prepare, this vegetarian lasagna recipe will quickly become one of your favorites.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Ingredients (4 servings)

For the Lasagna:

• 12 lasagna sheets
• 3 large zucchinis
• 14 oz (400g) mozzarella cheese
• 2 cups (16 oz) homemade or store-bought tomato sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ cup (2 oz) grated Parmesan cheese (optional, as it’s not vegetarian)
• Salt and pepper to taste
• Fresh basil leaves for garnish

For the Béchamel Sauce (Optional):

• 2 tablespoons (1 oz) butter
• 2 tablespoons (1 oz) all-purpose flour
• 2 cups (16 oz) milk
• A pinch of nutmeg
• Salt and pepper to taste

How to Make Zucchini and Mozzarella Lasagna

Step 1: Prepare the Zucchini

1. Wash the zucchinis and slice them into thin rounds. For even slices, use a mandoline or a sharp knife.
2. Heat a skillet over medium heat with a tablespoon of olive oil. Sauté the zucchini in batches for about 3-4 minutes until slightly tender. Season with salt and pepper.

Step 2: Make the Tomato Sauce

1. In a saucepan, heat 1 tablespoon of olive oil over medium heat.
2. Stir in the tomato sauce and let it simmer for 10 minutes on low heat. Season with salt, pepper, and fresh basil.

Step 3: Prepare the Béchamel Sauce (Optional)

1. Melt the butter in a saucepan over low heat.
2. Add the flour and whisk for about 1 minute until smooth and slightly golden.
3. Gradually pour in the milk, whisking continuously to avoid lumps.
4. Cook until the sauce thickens, then season with salt, pepper, and a pinch of nutmeg.

Step 4: Assemble the Lasagna

1. Preheat your oven to 350°F.
2. Spread a thin layer of tomato sauce at the bottom of a baking dish.
3. Layer lasagna sheets, sautéed zucchini, slices of mozzarella, and a bit of tomato sauce. Repeat the layering process until all ingredients are used.
4. Finish with a top layer of mozzarella and sprinkle with Parmesan cheese if desired.

Step 5: Bake the Lasagna

1. Cover the dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
3. Let the lasagna rest for 5 minutes before serving to help it hold its shape.

Nutritional Information & Health Benefits

Nutrition Per Serving

• Calories: ~350 kcal
• Carbohydrates: 40g
• Fat: 15g
• Protein: 15g

Ingredient Benefits

• Zucchini: Low in calories, high in fiber and vitamins, great for digestion and packed with antioxidants.
• Mozzarella: A good source of calcium and protein, adding a creamy, indulgent texture.
• Tomato Sauce: Rich in lycopene, a powerful antioxidant that supports heart health.
• Basil: Not only enhances flavor but also has anti-inflammatory properties.

Zoé’s Tips

• For an even lighter version, replace the lasagna sheets with thinly sliced zucchini.
• Short on time? Use a high-quality store-bought tomato sauce and enhance it with fresh herbs and spices.
• Switch up the cheeses: Try ricotta for a creamier texture or add gorgonzola for a bold flavor.
• For a gluten-free version, use gluten-free lasagna sheets.

Best Side Dishes to Serve With This Lasagna

• Crisp Green Salad – A fresh salad with lemon vinaigrette balances out the richness of the dish.
• Rustic Bread – Perfect for soaking up the sauce.
• Grilled Vegetables – Eggplant and bell peppers pair wonderfully with this Italian-inspired meal.
• Dry White Wine – A glass of Sauvignon Blanc or Pinot Gris complements the light acidity of the tomato sauce.

Zucchini and Mozzarella Lasagna Recipe Variations

• Zucchini and Ricotta Lasagna – Swap mozzarella for ricotta for a milder, creamier taste.
• Zucchini and Mushroom Lasagna – Add sautéed mushrooms for extra umami flavor.
• Vegan Zucchini Lasagna – Use dairy-free mozzarella and almond or soy milk béchamel.
• Zucchini and Smoked Salmon Lasagna – Layer slices of smoked salmon for a gourmet twist.

Zucchini and mozzarella lasagna is a must-try for anyone looking for a lighter twist on classic lasagna. Easy to make, it’s both nutritious and satisfying—a perfect balance of comfort food and healthy eating.

Whether you’re looking for a vegetarian meal idea or simply a delicious homemade lasagna alternative, this recipe is sure to impress. Enjoy!