Zucchini Lasagna with Walnuts: A Symphony of Summer Flavors

There are certain dishes that, for me, encapsulate the very essence of late summer – a time when gardens are overflowing and the sun-drenched produce sings with vibrant flavor. This Zucchini Lasagna with Walnuts is one of those dishes. I first encountered a version of this recipe many years ago, tucked away in the pages of Better Homes and Gardens, and it quickly became a beloved staple. The innovation of using no-boil lasagna noodles was a revelation, dramatically simplifying the process without sacrificing an ounce of deliciousness. The earthy crunch of toasted walnuts, mingled with the tender zucchini and the robust marinara, creates a texture and flavor profile that is both comforting and surprisingly sophisticated. It’s a testament to how simple, fresh ingredients can be transformed into something truly magical.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yield: 1 (9×9 inch) baking dish
• Dietary Type: Vegetarian

Ingredients

This recipe is wonderfully adaptable, but sticking to these core ingredients will yield a spectacular result. The quality of your marinara sauce, whether homemade or store-bought, will significantly influence the final flavor, so choose one that you truly enjoy – I personally favor a garlicky, robust variety.

For the Zucchini Layer:

• 2 medium zucchini
• 4 teaspoons olive oil
• 1/2 cup walnuts, chopped

For the Marinara Sauce:

• 4 teaspoons olive oil (remaining from the initial 4 teaspoons)
• 2 large carrots, finely chopped
• 2 large onions, finely chopped
• 4 garlic cloves, minced
• 2 cups marinara sauce (store-bought or home-made)
• 1 tablespoon fresh basil, snipped (or 1 teaspoon dried basil)
• 1/8 teaspoon pepper

For the Cheese Mixture:

• 1 1/2 cups mozzarella cheese, shredded (about 6 ounces)
• 1/2 cup parmesan cheese, grated

For the Lasagna Layers:

• 6 no-boil lasagna noodles

Equipment Needed

• Baking sheet
• Broiler
• 2-quart square baking dish (approximately 9×9 inches)
• Large saucepan
• Small mixing bowl
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Crafting this Zucchini Lasagna is a straightforward, yet rewarding process. Each step builds upon the last, creating layers of flavor and texture that come together beautifully in the oven.

1. Prepare the Zucchini: Begin by trimming the ends off the zucchini. Then, thinly slice the zucchini lengthwise. You should aim for about 9 slices in total, each approximately 1/8 inch thick. Arrange these slices in a single layer on a lightly greased baking sheet. Brush them lightly with 1 teaspoon of the olive oil. Place the baking sheet under the broiler, about 3 to 4 inches from the heat. Broil for about 5 minutes, turning once, until the zucchini slices are crisp-tender. Once done, remove from the oven and allow them to cool.

2. Prepare the Baking Dish: Lightly grease a 2-quart square baking dish. This will prevent the lasagna from sticking.

3. Prepare the Marinara Sauce: In a large saucepan, heat the remaining 3 teaspoons of olive oil over medium-high heat. Add the carrots, onions, and garlic. Cook and stir for about 5 minutes, or until the vegetables are tender. Now, add the marinara sauce, basil, and pepper. Bring the mixture to a boiling point, then reduce the heat. Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.

4. Prepare the Cheese Mixture: In a small mixing bowl, toss together the shredded mozzarella cheese and grated parmesan cheese. Set aside this mixture for later.

5. Assemble the Lasagna: In the prepared baking dish, begin by arranging 2 no-boil lasagna noodles. Spread one-third of the prepared marinara sauce evenly over the noodles. Sprinkle with one-third of the chopped walnuts. Top this with one-third of the zucchini slices. Finally, sprinkle with one-third of the cheese mixture. Repeat this layering process two more times, alternating the direction of the zucchini in each layer. Ensure you finish with the zucchini layer. Set aside any remaining cheese mixture.

6. Bake the Lasagna: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cover the baking dish with foil. Bake for 20 minutes.

7. Finishing Touches: After 20 minutes, carefully uncover the lasagna. Sprinkle the reserved cheese mixture evenly over the top. Bake, uncovered, for about 20 minutes more, or until the lasagna is heated through and the cheese on top is golden and bubbly.

8. Rest and Serve: It is crucial to let the lasagna stand for at least 15 minutes before serving. This allows the layers to set, making it easier to cut and serve neat portions.

Expert Tips & Tricks

This Zucchini Lasagna is quite forgiving, but a few extra touches can elevate it even further. For an even deeper flavor in the marinara, consider adding a pinch of red pepper flakes when sautéing the onions and garlic. When broiling the zucchini, keep a close eye on it; it can go from crisp-tender to slightly overcooked very quickly. If you find your zucchini slices are too large to fit neatly, you can overlap them slightly. The no-boil noodles are designed to absorb moisture from the sauce as they bake, so ensure your marinara is not overly thick. If it seems a bit dry, a splash of water or vegetable broth can help.

Make-Ahead Tip: For those days when you need a meal ready to go, this lasagna is a lifesaver. You can prepare the entire lasagna as directed, up to the point of baking, but do not bake it. Once assembled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. It’s best to freeze the reserved cheese mixture separately. When you’re ready to bake, thaw the lasagna in the refrigerator overnight. Then, bake, covered, in a 350-degree Fahrenheit (175 degrees Celsius) oven for 1 hour. Uncover, sprinkle with the reserved cheese, and bake, uncovered, for about 15 minutes more, or until heated through. As always, let it stand for 15 minutes before serving.

Serving & Storage Suggestions

This Zucchini Lasagna is a hearty and satisfying dish on its own, but it pairs beautifully with a simple green salad dressed with a light vinaigrette. A crusty loaf of bread is also perfect for mopping up any extra sauce.

For storing leftovers, ensure the lasagna has cooled completely before covering it tightly with plastic wrap or transferring it to an airtight container. It will keep well in the refrigerator for 3 to 4 days. To reheat, you can gently warm individual slices in the microwave or reheat a larger portion in a 350°F (175°C) oven, covered, until heated through. This lasagna also freezes exceptionally well after it has been baked. Allow it to cool completely, then wrap it well and freeze for up to 2 months. Reheat from frozen as per the make-ahead instructions.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these values can vary based on the specific ingredients and brands you use.

Nutrient	Amount per Serving	% Daily Value
Calories	316.4 kcal
Calories from Fat	181 kcal
Total Fat	20.2 g	31%
Saturated Fat	6.5 g	32%
Cholesterol	29.4 mg	9%
Sodium	729 mg	30%
Total Carbohydrate	21.9 g	7%
Dietary Fiber	3.1 g	12%
Sugars	12.4 g	49%
Protein	14.1 g	28%

Variations & Substitutions

While this recipe shines with its current composition, feel free to experiment! For a touch of richness, you could add a layer of ricotta cheese mixed with an egg and some herbs between the marinara and zucchini layers. If you’re looking for a slightly different texture in the sauce, consider adding some finely diced mushrooms along with the carrots and onions. For a vegan version, you would need to substitute the mozzarella and parmesan cheeses with your favorite plant-based alternatives and ensure your marinara sauce is dairy-free.

FAQs

Q: Can I use regular lasagna noodles instead of no-boil?
A: Yes, you can. If using regular lasagna noodles, you will need to boil them according to package directions until al dente before assembling the lasagna. Ensure they are not overcooked, as they will continue to cook in the oven.

Q: Why do I need to let the lasagna stand before serving?
A: Allowing the lasagna to stand lets the layers settle and the sauce thicken slightly. This prevents it from becoming too watery when you cut into it and makes for much neater slices.

Q: What type of marinara sauce works best?
A: A robust, flavorful marinara sauce is ideal. Whether it’s a simple tomato sauce with herbs or a richer, meatless ragu, choose one that complements the other ingredients without being too sweet or bland.

Q: How can I make this a more substantial meal?
A: This lasagna is already quite filling! However, serving it with a side of crusty bread or a hearty grain like quinoa would certainly boost its substance.

Q: My zucchini is watery after broiling. What did I do wrong?
A: Zucchini has a high water content. Ensure you are slicing it thinly and broiling it until it’s tender but not mushy. Dabbing it with a paper towel after broiling can also help absorb excess moisture.

Final Thoughts

This Zucchini Lasagna with Walnuts is more than just a recipe; it’s an invitation to savor the bounty of the season. It’s a dish that feels both comforting and elegant, perfect for a family dinner or a gathering with friends. The subtle sweetness of the zucchini, the earthy depth of the walnuts, and the savory embrace of the marinara create a harmony that is truly delightful. Give it a try, and I hope it brings as much joy to your table as it does to mine. Don’t forget to share your creations – I always love hearing about your culinary adventures!