Best 2 Roasted Zucchini Lasagna Recipes

Indulge in a symphony of flavors with our collection of roasted zucchini lasagna recipes. Experience a delightful twist on the classic Italian dish, featuring tender roasted zucchini slices layered between savory fillings, rich sauces, and melted cheese. From vegetarian options bursting with garden-fresh vegetables to meat-lovers' delights featuring succulent ground beef or sausage, our recipes cater to every palate. Explore a traditional lasagna recipe, a speedy skillet version, and even a lighter zucchini roll-up variation. Each recipe is carefully curated to ensure a perfect balance of textures and flavors, making every bite a celebration. Prepare to tantalize your taste buds and impress your loved ones with these extraordinary roasted zucchini lasagna creations.

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LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

Lasagna With Spinach and Roasted Zucchini image

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

ROASTED ZUCCHINI LASAGNA

Roasted Zucchini Lasagna image

Use zucchini ribbons in place of pasta for this noodle-less vegetarian layered dish.

Provided by Donna Hay

Categories HarperCollins Lasagna Vegetarian Wheat/Gluten-Free Zucchini Spinach Ricotta Mozzarella Parmesan Kale Dinner

Yield Serves 4

Number Of Ingredients 14

Ingredients

8 medium zucchini, sliced into 1/16-inch ribbons
Extra virgin olive oil, for brushing, plus 2 tablespoons extra
Sea salt and cracked black pepper
1 small onion, chopped
2 cloves garlic, crushed
2 tablespoons chopped oregano
1 bunch kale (500 grams), trimmed and blanched
1 bunch English spinach (375 grams), trimmed and blanched
2 1/4 cups (540 grams) fresh ricotta
1 tablespoon finely grated lemon rind
1 cup flat-leaf parsley, finely chopped
3/4 cup (75 grams) grated mozzarella
3/4 cup (60 grams) finely grated Parmesan
Baby (micro) salad mix (optional), to serve

Steps:

Preheat oven to 425°F (220°C). Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12 to 14 minutes or until golden. Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened. Allow to cool slightly. Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid. Roughly chop, add to the onion mixture and stir to combine. Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine. Line the base of a lightly greased 9x9-inch baking dish with one-third of the roasted zucchini. Top with half the ricotta mixture and half the kale mixture. Sprinkle with one-third of the mozzarella and Parmesan. Top with half the remaining zucchini, and the remaining ricotta and kale mixtures. Sprinkle with half the remaining mozzarella and Parmesan. Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan. Bake for 10 to 15 minutes or until crisp and golden. Slice and serve with the baby salad mix.

Tips:

Select firm, small to medium-sized zucchini for even cooking and a better texture in the lasagna.
Slice the zucchini thinly and evenly using a mandoline or a sharp knife. This ensures consistent cooking and a uniform presentation.
Roast the zucchini in a single layer on a baking sheet to prevent steaming and promote even browning.
Toss the zucchini with olive oil, salt, and pepper before roasting to enhance their flavor and prevent them from drying out.
When making the lasagna, layer the zucchini slices between the pasta sheets and ricotta mixture to distribute the flavor and texture evenly throughout the dish.
Use a high-quality marinara sauce or make your own to add a rich, flavorful base to the lasagna.
Top the lasagna with a generous amount of shredded mozzarella cheese for a golden, bubbly crust.
Allow the lasagna to rest for a few minutes before slicing and serving to let the flavors meld and the lasagna set properly.
Garnish the lasagna with fresh herbs, such as basil or oregano, for an extra touch of flavor and color.

Conclusion:

Roasted Zucchini Lasagna is a delicious and versatile dish that combines the best of both worlds - the classic flavors of lasagna with the fresh, vibrant taste of roasted zucchini. With its layers of tender zucchini, creamy ricotta, savory marinara, and melted cheese, this lasagna is sure to be a hit with your family and friends. Whether you're a seasoned cook or a novice in the kitchen, this recipe provides clear instructions and helpful tips to guide you through the process. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more. Enjoy the deliciousness of Roasted Zucchini Lasagna!