Zucchini Lasagna Recipe

This zucchini lasagna recipe is a lighter, low-carb twist on the classic Italian favorite. Tender zucchini slices replace most of the pasta, layered with a rich, savory tomato and vegetable sauce, creamy cottage cheese, and a blend of mozzarella, cheddar, and Parmesan. To add extra flavor and texture, this version also includes finely diced red bell pepper, shredded carrots, and a touch of sun-dried tomatoes. Baked until golden and bubbly, it’s perfect for weeknight dinners or meal prep, and even picky eaters will love it.

Ingredients:

• 3 (15 oz) cans tomato sauce
• 1 small green bell pepper, diced
• 1 small red bell pepper, roasted and diced
• 1 small onion, diced
• 4 oz mushrooms, diced
• ½ cup shredded carrot
• ¼ cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1 tsp dried parsley
• 2 oz grated Parmesan cheese
• 2 oz crumbled feta cheese
• Salt and black pepper to taste
• 4 cups zucchini, thinly sliced
• 1 (15 oz) container cottage cheese
• 8 oz shredded mozzarella cheese
• 6 oz shredded cheddar cheese
• 1 tsp olive oil (optional, to sauté vegetables)

Instructions:

1. Prepare the Vegetable Sauce:

• Heat tomato sauce in a medium saucepan over medium heat.
• Add onion, green and red bell peppers, mushrooms, carrot, sun-dried tomatoes, garlic, and crushed red pepper flakes.
• Stir in basil, oregano, Italian seasoning, parsley, salt, and pepper. Simmer 10–12 minutes until vegetables are tender and flavors blend.

2. Layer the Lasagna:

• Preheat oven to 350°F (175°C).
• In a greased 9×13-inch baking dish, start with a layer of zucchini slices (or zucchini + noodles).
• Spread ½ of the vegetable sauce over the zucchini.
• Layer half of the cottage cheese, half of the mozzarella, half of the cheddar, and sprinkle 1 oz of crumbled feta.
• Repeat with remaining zucchini, sauce, cheeses, and feta.

3. Bake:

• Cover with foil and bake 50–60 minutes.
• Remove foil and bake another 20 minutes until top is golden and bubbly.
• Let rest 10–15 minutes before slicing to allow layers to set.

4. Serve:

• Garnish with fresh basil or parsley. Serve warm as a main dish or with a side salad.

Optional Tips & Variations:

• Swap cheddar for fontina or gouda for a richer cheesy flavor.
• Add fresh spinach or kale between layers for extra greens.
• For a vegan version, substitute cottage cheese with ricotta-style tofu and mozzarella with vegan cheese.