This zucchini lasagna recipe is not your grandmother's lasagna—it's a light, unorthodox twist on an old classic. It's almost like being enveloped in smooth zucchini slices swimming in sweet and sour sauce that is both comforting and zesty. It's a dish that is unexpectedly easy to prepare but has a very upscale flavor; it's also a fantastic way to employ garden-bounty too-many zucchinis.

I created this recipe after a friend went gaga for a similar dish they enjoyed at a fancy Italian restaurant. I was motivated to bring the experience home with fresh seasonal flavors. The outcome? A wowing dinner that's just as great for weeknights as it is for holiday gatherings. This lasagna is a hearty, healthier interpretation of classic lasagna, which can be overloaded with cheese and meat.

Zucchini Lasagna with a Sweet and Sour Sauce

Name: Zucchini-Lasagna-with-a-Sweet-and-Sour-Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Low-Carb
Ingredients: 2 medium Zucchini; 1/2 medium Onion; 2 cloves Garlic; 1 teaspoon, grated Ginger; 1/4 teaspoon Red pepper flakes; 1/4 cup Balsamic vinegar; 1 tablespoon Brown sugar; 1 tablespoon Soy sauce; 2 tablespoons Olive oil; 1/4 cup, grated Parmesan cheese; 1/2 cup, shredded Mozzarella cheese

This recipe offers a refreshing take on classic lasagna, using zucchini instead of pasta sheets and a unique sweet and sour sauce. It's a flavorful and lighter dish that's perfect for a weeknight meal or a special occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This ensures even baking and easy cleanup!
Wash and peel (optional) the zucchini. I prefer to leave the skin on for extra nutrients and texture, but it's totally your call! Slice the zucchini lengthwise into 1/8 inch thick slices. If you find some are a bit too thick, just cut them again; you can always eat the scraps too!!
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and saute until softened, about 5 minutes. This will provide a lovely base for the sauce.
Add the garlic, ginger, and red pepper flakes to the skillet. Sauté for another minute until fragrant. Stirring constantly is key here to avoid burning the garlic!
Pour in the balsamic vinegar, brown sugar, and soy sauce. Give it a good whisk. Let the sauce simmer gently for about 10 minutes, stirring occasionally, until it thickens slightly. Make sure to taste it to see if you would like to add more sugar or balsamic vinegar.
In your greased baking dish, layer half of the zucchini slices, slightly overlapping them. Spread half of the sweet and sour sauce evenly over the zucchini. Sprinkle with half of the parmesan cheese and half of the mozzarella.
Repeat layers with the remaining zucchini, sauce, parmesan, and mozzarella. You'll end up with a beautiful layered lasagna!
Bake for 30-40 minutes, or until the zucchini is tender and the cheese is melted and bubbly. You might need more or less time depending on your oven. Always check on your casserole to ensure it doesn't burn!
Once baked, let the lasagna rest for 10-15 minutes before slicing and serving. This allows the flavors to meld perfectly and makes slicing easier; trust me, you will be thankful later!

📝 Notes

Feel free to experiment with different cheeses. A mix of provolone and fontina would also be wonderful!
For a spicier kick, add more red pepper flakes.
If the sauce seems too thick, add a tablespoon or two of water while simmering to thin it out.
Don’t overcook the zucchini, or else it will become mushy. Check frequently after 30 minutes of baking time!