08/21/2026
Some days, you just wake up craving a big ol’ slice of , and nothing else in the world will do. This lasagna delivers all the of my lasagna, but with a fresh twist that's perfect for summer. Instead of layering pasta noodles, thin slices of roasted zucchini create tender layers that pair beautifully with rich marinara, sautéed mushrooms, spinach, and plenty of melted cheese.
Ingredients
3 large zucchini (about 1 1/2 lb.)
1 3/4 tsp. kosher salt
2 Tbsp. olive oil
1 (20-ounce) package cremini mushrooms, sliced
2 garlic cloves, minced
3/4 tsp. ground black pepper
15 oz. spinach, rinsed and drained
3 cups cottage cheese
2 Tbsp. flat-leaf parsley, finely chopped
6 fresh basil leaves, cut in chiffonade (about 1 Tbsp.)
2 large eggs, beaten
1 cup freshly grated parmesan cheese (about 4 oz.)
1 (32-ounce) jar store-bought marinara sauce
1 lb. shredded low-moisture mozzarella (about 4 cups)
Directions
1. Preheat the oven to 350°F.
2. Trim the ends of the zucchini. Using a knife or a mandolin, carefully slice the zucchini lengthwise into thin strips, about 1/8- to 1/4- inch thick. Place the slices on a paper towel-lined baking sheet and season with 1 teaspoon salt. Allow to sit 10 minutes before patting dry.
3. Remove the paper towels, drizzle the zucchini with 1 tablespoon of the olive oil, and roast until just tender, about 10 minutes.
4. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until lightly browned, about 10 minutes. Stir in the garlic. Add 1/4 teaspoon of the pepper, ½ teaspoon of the salt, and the spinach, a handful at a time; cook, stirring, until the liquid evaporates, 3 to 5 minutes. Remove from the heat and set aside.
5. In a medium bowl, combine the cottage cheese, parsley, basil, eggs, 1/2 cup of the parmesan, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt; stir well.
6. To assemble the lasagna, spread a third of the mushroom mixture over the bottom of a 13-by-9-inch baking dish. Spoon about 1 1/4 cups of the marinara sauce on top. Arrange half of the zucchini strips over the top, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle with half of the mozzarella. Repeat the layers once. Top with the remaining mushroom mixture. Dollop on a final layer of the remaining marinara.
7. Sprinkle the top of the lasagna with the remaining 1/2 cup parmesan. Bake until the lasagna is hot and bubbly, 40 to 45 minutes. Allow to stand for 35 minutes before cutting into squares.
Check out this snazzy lasagna pan: https://amzn.to/4qNT0aJ
