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Easy Vegetarian Zucchini Lasagna
Bubbly, golden cheese gives way to tender zucchini and soft pasta in this lighter take on a classic. It uses fat-free cottage cheese and low-sodium tomato sauce to keep things feeling fresh without sacrificing that rich, baked-pasta comfort. You'll love how the savory garlic and herb sauce ties the layers together. It's a hearty vegetarian casserole that satisfies those deep Italian food cravings.
Ingredients
- ½ lb lasagna noodles, cooked in unsalted water
- 1½ cup raw zucchini, sliced
- ¾ cup mozzarella, grated
- ¼ cup Parmesan, grated
- 1½ cup cottage cheese, fat free
- 2½ cup tomato sauce, low sodium
- 2 tsp dried basil
- 2 tsp dried oregano
- ¼ cup onion, chopped
- 1 clove garlic
Instructions
- 1Preheat the oven to 350F. Coat a baking dish with cooking spray and spread a thin layer of tomato sauce across the bottom to prevent sticking.
- 2Mix the grated mozzarella and Parmesan cheeses together in a small bowl, then set it aside.
- 3Stir the remaining tomato sauce together with the fat-free cottage cheese, dried basil, dried oregano, chopped onion, and garlic.
- 4Place one third of the cooked lasagna noodles into the baking dish. Spread half of the cottage cheese and tomato sauce mixture over the noodles, then arrange a layer of sliced zucchini on top. Repeat this layering process once more.
- 5Finish the assembly by adding a final thin layer of tomato sauce and sprinkling the reserved mozzarella and Parmesan blend evenly over the top.
- 6Cover the baking dish tightly with aluminum foil and bake for 40 minutes. The foil traps steam to soften the vegetables and keeps the cheese from burning.
- 7Remove the dish from the oven and let it rest for 10 minutes before slicing. Resting allows the layers to set so they don't slide apart on the plate.
Notes
- Prep tip: Pat the zucchini slices dry with a paper towel before layering to prevent a watery sauce.
- Make ahead: Assemble the entire lasagna up to a day in advance, cover tightly, and store in the fridge until you're ready to bake.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.