Easy Zucchini Lasagna Recipe (2024)

FAQs

Why is my zucchini lasagna watery? ›

To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna. Also, be sure not to overcook the lasagna, as this can also contribute to excess moisture.

For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.

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.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.

Betony Kitchen says you could make lasagna with as little as two layers for a quick lasagna that doesn't take long to bake. Many, however, would consider this skimping. Most recipes you'll find for lasagna call for a minimum of three layers, which seems to be the universal standard.

I under cook the pasta so it will absorb some of the liquid from the tomato sauce, which guarantees that it isn't runny. If the lasagna is too wet take the foil off for the last 20–30 minutes and let the liquid evaporate. As others have said let the lasagna rest for 20+ minutes before trying ...

If the meat sauce looks a little bit too sloppy when I am making lasagne, I add a little flour to thicken it up a little, which helps, I find.

If you still find the end product runny, reduce the amount of condiment in the lasagna. If the sauce is to wet. I add some dry fine ground cheese to absorb the extra water in the sauce. Cheaper sauces seem to be more water.

Lay grated vegetables out in a single layer or place in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10-15 minutes. Place grated zucchini in a cheesecloth or a thin dish towel and strain until all of the moisture comes out.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.

Why do you soak zucchini in salt water? ›

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices.

When the dish comes out of the oven, that cheese is piping hot and can fall apart if you slice it too quickly. The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

Zucchini noodles, also known as zoodles, are thin and have a slightly crunchy texture when cooked, making them a great substitute for lasagna. Eggplant - Similar to zucchini, sliced eggplant can also be used in place of lasagna noodles.

Spiralised vegetables make healthy pasta noodle replacement and strips of aubergine and courgettes can be layered as a pasta sheets. Although undoubtedly good for you and packed in vitamins, these vegetables aren't that rich in fibre, meaning they aren't likely to fill you up for long.

Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna. Cornstarch is a classic binding ingredient that won't affect the sauce's flavor and is much more effective than flour.

Zucchini gets soggy when it's overcooked. Zucchini contains a lot of water, which is trapped in little cells within its flesh.

**Let it rest**: Allow the lasagna to rest for 10 to 15 minutes after removing it from the oven before slicing and serving. During this time, the lasagna will continue to set, and excess moisture may be absorbed.