Do you need to cook zucchini before putting it in lasagna?

No, you don't need to cook zucchini before adding it to lasagna. The zucchini slices (AKA zucchini noodles) will cook in the oven as the lasagna bakes.

Why is my zucchini lasagna watery?

Zucchini lasagna can become watery because zucchini is approximately 95% water. To ensure zucchini lasagna does not become watery, be sure to dehydrate the zucchini slices before adding them to the recipe. Cut the zucchini into thin slices, lightly salt them on both sides, allow them to rest for at least 10 minutes, and then pat them dry with paper towels before adding them to the baking dish. Also, be sure to bake zucchini lasagna uncovered so any excess water can evaporate.

Is zucchini healthier than pasta in lasagna?

While zucchini lasagna is lower in carbohydrates than regular lasagna, both can be included in a healthy and balanced diet.

Zucchini Lasagna

Author: Stephanie Kay

Made with layers of sliced zucchini, meat sauce, ricotta, and mozzarella cheese, this zucchini lasagna is full of veggies, protein, and flavor. Enjoy it as a healthy family dinner and keep leftovers in the fridge or freezer for days to come.

Author: Stephanie Kay
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 slices 1x
Category: Dinner
Method: Baked

Ingredients

Lasagna:

4 small zucchini, ends removed
2 cups shredded mozzarella cheese
Fresh basil, to serve (optional)

Meat Sauce:

2 tablespoons olive oil
1 pound ground beef
1 onion, diced
1 red bell pepper, seeded and diced
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon chili flakes (optional)
1/2 teaspoon salt
1 can (28 ounces) crushed tomatoes, or marinara sauce

Ricotta Filling:

2 cups ricotta cheese
6 ounces frozen spinach, thawed and pressed to remove excess water, roughly chopped
1/2 cup grated parmesan cheese
1 egg, whisked
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch black pepper

Instructions

Preheat the oven to 400°F and grab a 9×12-inch baking dish.
Begin by making the zucchini noodles. Using a sharp knife or mandoline, slice zucchini lengthwise into thin strips, about 1/8 inches in thickness. Once cut, place them on a large plate or sheet pan lined with paper towels, lightly salt each slice on each side, and set them aside while you prepare the other lasagna ingredients.
In a large pot on medium-high heat, warm the olive oil, add the ground beef to the pot and cook, using a wooden spoon or spatula to break it up into small pieces, for 5-6 minutes or until lightly browned on all sides.
Add the diced onion, stir to combine with the ground beef, and cook it for 2-3 minutes until it begins to soften.
Add the diced bell pepper to the pan, stir to incorporate with the beef mixture, and cook for another 2-3 minutes until slightly tender.
Add the minced garlic, dried oregano, salt, and pepper, stir to combine, and cook for 1-2 minutes until fragrant.
Add the crushed tomatoes to the pot and stir to combine with the vegetables. Taste and adjust the seasoning with salt and pepper as needed. Then bring the sauce to a simmer, then reduce it to a simmer and allow it to continue cooking while you prepare the other ingredients.
Next, prepare the ricotta mixture. In a medium bowl, add the ricotta cheese, thawed and chopped spinach, parmesan cheese, egg, nutmeg, salt, and black pepper, and stir until well combined.
Once all of the components are ready, dab the zucchini noodles with a paper towel or tea towel to remove any excess moisture, and then begin to assemble the lasagna.
Add ¼ cup of the meat sauce to the bottom of the baking dish, spreading it out evenly, then layer the bottom of the dish with zucchini noodles, trimming them to fit as needed.
Spread the beef sauce over the first layer of zucchini noodles, reserving 1 ½ cups for the top layer, and spread it out evenly. Then top the sauce with a second layer of zucchini noodles.
Dollop the ricotta mixture over the second layer of zucchini noodles, spreading it out evenly to ensure all of the noodles are covered. Then top the ricotta mixture with a third layer of zucchini noodles.
Spread the reserved meat sauce over the third layer of zucchini noodles, spreading it out evenly across the noodles, and then sprinkle the top with shredded mozzarella cheese.
Transfer the baking dish to the oven, uncovered, and bake for 35-40 minutes until the cheese is bubbly and the top is golden brown.
Once cooked, remove the lasagna from the oven and allow it to cool for 10 minutes, then slice and serve with freshly grated parmesan cheese and basil and slice to serve.
Any leftovers can be cooled and stored in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months.

Notes

To Use Ground Turkey: Swap the ground beef for 1 pound of ground turkey in step #3.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #4.

To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #5.

To Use Italian Seasoning: Swap the dried oregano for 1 teaspoon of dried Italian seasoning in step #5.

To Use Cottage Cheese: Swap the ricotta cheese for 2 cups of whole milk cottage cheese in step #8.

To Use Fresh Spinach: Swap the frozen spinach for 8 cups of fresh spinach. Warm a teaspoon of olive oil in a pan, add the fresh spinach, and cook, stirring regularly, until wilted, and add it to the ricotta mixture as per step #8.

Nutrition

Serving Size: 1 slice
Calories: 358 calories
Sugar: 6 grams
Fat: 20 grams
Carbohydrates: 14 grams
Fiber: 4 grams
Protein: 33 grams

Find it online: https://kaynutrition.com/zucchini-lasagna/