Easy Zucchini Lasagna Recipe (2024)

FAQs

Why is my zucchini lasagna watery? ›

To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna. Also, be sure not to overcook the lasagna, as this can also contribute to excess moisture.

For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.

If the meat sauce looks a little bit too sloppy when I am making lasagne, I add a little flour to thicken it up a little, which helps, I find.

Start with Sauce

It prevents the pasta from sticking to the pan so that the lasagna is easy to slice and serve. You only need a thin layer. I use 1 cup in a 9×13-inch baking dish.

You can add a little extra tomato paste, stir in some grated parmesan cheese, or add a thickening agent like corn starch, arrowroot powder, or flour; make a slurry with water and the thickening agent first, then stir into the sauce, making sure you don't have lumps.

Lay grated vegetables out in a single layer or place in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10-15 minutes. Place grated zucchini in a cheesecloth or a thin dish towel and strain until all of the moisture comes out.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Why do you soak zucchini in salt water? ›

The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting. This moisture (and excess salt) is patted off with a paper towel before cooking. Added benefit: the salt works its way into the scores of the flesh and seasons the zucchini all the way to the center.

When the dish comes out of the oven, that cheese is piping hot and can fall apart if you slice it too quickly. The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

Spiralised vegetables make healthy pasta noodle replacement and strips of aubergine and courgettes can be layered as a pasta sheets. Although undoubtedly good for you and packed in vitamins, these vegetables aren't that rich in fibre, meaning they aren't likely to fill you up for long.

Zucchini: Of course, you'll need zucchini! Two large zucchini should make enough for eight servings. Seasonings: This zucchini lasagna is seasoned with salt, pepper, fresh basil, fresh oregano, and fresh parsley. Beef: This recipe calls for ground beef, but you can use ground turkey for a lighter take.

Zucchini gets soggy when it's overcooked. Zucchini contains a lot of water, which is trapped in little cells within its flesh.

Don't over-sauce: While it's important to have enough sauce to keep the lasagna moist, using too much sauce can contribute to excess liquid. Aim for a balanced amount of sauce between the layers, ensuring it coats the ingredients without overwhelming them.

Sprinkle salt on the vegetables and let them sit overnight (or at least 6-8 hours), if possible. Remove the salt and the excess water by flushing in running water, then draining well and pressing between layers of paper towels before cooking them or by spinning the vegetables in a salad spinner.

If a plant is overwatered, it will likely develop yellow or brown limp, droopy leaves as opposed to dry, crispy leaves (which are a sign of too little water). Wilting leaves combined with wet soil usually mean that root rot has set in and the roots can no longer absorb water.