Lasagna is a classic for a reason: It’s reliable, great for serving large groups, and full of the heartwarming comfort we desperately need during colder months. That said, it can also be great during the summer! Let me pitch you zucchini lasagna. Stick with me. We’re swapping noodles for zoodles, and not just because they’re lower-carb. Zucchini is a great alternative to lasagna sheets if you’re looking for lighter fare, yes, but this lasagna is worth making even if you’re not—it’s packed with flavor and with a soft, craveable texture that really puts the summer squash in the spotlight it deserves.
There’s no special equipment needed for this recipe, though there are a few unskippable steps that are key to a perfectly golden, cheesy lasagna with crispy corners. Moisture is the enemy here, and zucchini has quite a high water content—95%, to be exact—so I took a few precautions to help prevent a soggy, soupy mess.
First, I used a standard Y-peeler to create the thin layers of zucchini to keep your new go-to summer dinner simple. Once you’ve got your zucchini ribbons, take the time to generously salt and drain them on layers of paper towels (while prepping the rest of the lasagna components) to help draw out moisture. Next, simmer your jarred pasta sauce until thickened and reduced. This step is crucial to eliminating extra liquid from the casserole dish. Finally, if your ricotta is particularly watery, I recommend straining the excess liquid out using a fine-mesh sieve. These additional steps might add a little time and effort, but I promise you won’t regret giving vegetables the extra TLC they need to shine.
Have leftovers? Cover them in the refrigerator for 2 to 3 days. Reheat uncovered in a 350° oven until warmed through.
Made this? Let us know how it went in the comments below!
