Easy Zucchini Lasagna Recipe (2024)

FAQs

Why is my zucchini lasagna watery? ›

Zucchini is 95% water so it is important to draw out the water from the zucchini before baking or the lasagna will be a watery mess.

Cook your vegetables separately.

Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery.

Begin Layering

After the initial sauce layer, add a layer of pasta sheets, ricotta mixture (or bechamel), sauce, and cheese. Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese.

A thin sauce runs right off of cooked lasagna noodles, causing all the layers to slide off of each other, as well. A thick sauce, meanwhile, almost acts like a glue that holds the layers together, resulting in a dish that slices into neat squares.

I tested batches of zucchini in an oven set to 350° F and at 450°F. The zucchini cooked at the higher temperature was juicy, not watery, and sweet and nutty. Bonus points for the fact that they cooked faster too!

Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square. And of course you can make it a day ahead or in the morning then reheat.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

How can I keep lasagna from being a mushy mess? The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick.

Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.

How long should you bake lasagna at 350 degrees? ›

Bake the Lasagna

Turn the oven on to 350ºF so it can preheat while you're assembling the lasagna. Once the lasagna is ready, cover the pan with a layer of aluminum foil. Place the pan in the oven and allow it to bake for 30 minutes, then remove the foil so the cheese can brown.

Lasagna is the kind of food that can keep a family fed for many nights in a row, happily. But it has other perks, too: namely, that you can prepare the whole thing in advance, and store it in the fridge overnight—ready to pop in the oven an hour or so before dinner (just before the kids start to whine).

Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

Cooking is what really makes zucchini release moisture. However, sometimes even uncooked zucchini can get a little limp after it's cut. In this case, to reduce excess moisture, simply pat the spiralized noodles dry with paper towels or a thin kitchen rag.

Overwatered zucchini plants often have yellowing leaves that may look wilted or lifeless. Despite this wilting appearance, the leaves often feel soft and bloated due to excess water. Zucchini plant roots of overwatered plants may become waterlogged, leading to root rot, further deteriorating the plant's health.