Zucchini lasagna
Roasted zucchini strips layered with a spinach cottage cheese filling, homemade tomato sauce and mozzarella.
- Hands-on
- 35 min
- Total time
97 min, show breakdown
- Prep 25 min
- Cook 60 min
- Clean up 12 min
- Pans
- 4
- Ingredients
- 11
- Cost/serving
- $2.79
Per serving
- Calories
- 290
- Protein
- 25 g
- Fiber
- 2.8 g
- Net carbs
- 9.8 g
- Fat
- 17 g
High in (% Daily Value per serving): Vitamin K 105%, Calcium 48%, Riboflavin (B2) 41%, Vitamin C 37%, Vitamin B12 35%, Selenium 35%, Vitamin A 27%, Vitamin B6 25%, Folate 24%, Zinc 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already gluten-free, nut-free, soy-free.
Ingredients for 4
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
- 2½ medium zucchini (500 g)
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
¾ cup canned crushed tomatoes (182 g)
Same amount as: 180 mL, about ¼ can.
1 tsp dried oregano (1 g)
Same amount as: 5 mL.
3 cups baby spinach (90 g)
Same amount as: 720 mL.
¾ cup cottage cheese, 2% (170 g)
Same amount as: 180 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
40 g parmesan, grated, finely grated
Same amount as: 1½ oz, about 8 tbsp.
1¾ cups mozzarella, part-skim (196 g)
Same amount as: 420 mL.
¼ cup fresh basil (6 g)
Same amount as: 60 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
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Healthier swaps
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Adds about 0 kcal per serving.
Quantities are for 4 servings. Fits a 20 x 20 cm (8 x 8 in) dish. Keeps 4 days in the fridge; slices freeze well.
Nutrition Facts
4 servings per recipe
Serving size 1 plate (314 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 290 | ||
| Total fat | 17 g | 21% | |
| Saturated fat | 8.1 g | 40% | |
| Cholesterol | 90 mg | 30% | |
| Sodium | 802 mg | 35% | |
| Total carbohydrate | 13 g | 5% | |
| Dietary fiber | 2.8 g | 10% | |
| Total sugars | 7.6 g | ||
| Net carbs† | 9.8 g | ||
| Protein | 25 g | 49% | |
| Vitamin D | 0.49 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 727 mg | 15% | |
| Vitamin A | 241 mcg | 27% | |
| Vitamin C | 34 mg | 37% | |
| Vitamin E | 1.9 mg | 13% | |
| Vitamin K | 126 mcg | 105% | |
| Thiamin (B1) | 0.14 mg | 12% | |
| Riboflavin (B2) | 0.53 mg | 41% | |
| Niacin (B3) | 1.5 mg | 9% | |
| Vitamin B6 | 0.43 mg | 25% | |
| Folate | 97 mcg | 24% | |
| Vitamin B12 | 0.83 mcg | 35% | |
| Magnesium | 74 mg | 18% | |
| Zinc | 2.7 mg | 24% | |
| Selenium | 19 mcg | 35% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 200 °C / 400 °F. Line 2 sheet pans with parchment.
Trim the zucchini and slice lengthwise into strips 5 mm (¼ in) thick. Lay them on the pans, brush with half the oil and sprinkle with 2 pinches of salt.
Roast 12 minutes. Pat the strips dry with paper towel. Lower the oven to 190 °C / 375 °F.
Done looks like: Strips bend without snapping. Beads of water on top. While they roast, mince the garlic. Heat the rest of the oil in the pot on medium. Cook the garlic 1 minute, then add the tomatoes and oregano. Simmer 10 minutes.
Done looks like: Sauce thick enough that a spoon leaves a trail. Chop the spinach. In a bowl, mix the cottage cheese, egg, half the parmesan, the spinach and the pepper.
Spread a thin layer of sauce in the baking dish. Layer zucchini, half the cheese mix, a third of the mozzarella and some sauce. Repeat. Finish with zucchini, the rest of the sauce, mozzarella and parmesan.
Bake 30 minutes.
Done looks like: Bubbling at the edges, browned on top, and the filling set when you press the center. Rest 10 minutes before cutting. Tear the basil over the top.
Done looks like: Juices settle so the slices hold their layers.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Medium pot with lid, about 2 L (2 qt) $15–35
What to look for
- Lid that fits snugly
- Thick base so it does not scorch
Skip: Glass lids that fog up are fine; copper is not needed.
Baking dish, about 20 × 20 cm (8 × 8 in) $10–25
What to look for
- Glass or ceramic, oven-safe
- Fits your oven with room around it
Skip: Non-stick coated metal dishes; glass lasts longer.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Pool of water in the dish | Zucchini release water as they bake. | Roast and pat the strips dry first. Rest the lasagna before cutting. |
| Slices slide apart | Cut straight from the oven. | Rest the full 10 minutes. |
| Burnt cheese on top | Oven runs hot. | Cover loosely with foil for the first 15 minutes. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Use cottage cheese and mozzarella made from pasteurized milk. Bake until the filling is set so the egg is fully cooked.