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.

How do you cut zucchini into long strands?

Slice the zucchini into noodles with the mandoline. Fit the mandoline with the julienne blade. Gently slide the zucchini lengthwise down the mandoline blade to create long, thin strips.

What tool is used to cut zucchini lengthwise?

Learning how to cut zucchini into long strips might seem daunting, but with help from a mandoline , it's super easy! As you would for zucchini coins, drag the zucchini lengthwise across your mandoline (be sure to use the handguard for safety!) to create uniform slices.

How do you make zucchini noodles not soggy?

Salt and wrap your zoodles . Post-spiralizing the zucchini, lightly salt your zoods with kosher salt and wrap them in paper towels. Let them sit for about 10–15 minutes — just enough time for the salt to extract the moisture.

How do you keep veggie lasagna from getting soggy?

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.

How many layers should a lasagna have?

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.

How do you make lasagna not soggy?

But let me share my personal tip with you: instead of parchment or baking paper, I prefer using clean tea towels . Not only are they more practical and easier to find, but they also absorb any leftover cooking water from the lasagna sheets. So you'll end up with perfectly layered lasagna that's not too soggy.

Can you grate zucchini with a mandolin?

Don't forget to cut off the blossom end. But if you are going to use kitchen master mandoline slicer for shredding it, then let the stem remain attached to the zucchini . It makes your hand grip firmer on the vegetable and saves it from cutting on the end of the slicer.

How do you Spiralize zucchini with a mandolin?

With a mandoline (large zucchini): Use a knife to trim off the stem end of the zucchini. Slice the zucchini into noodles with the mandoline. Fit the mandoline with the julienne blade. Gently slide the zucchini lengthwise down the mandoline blade to create long, thin strips.

How do you thinly slice zucchini?

Trim away the stem and root end of the fruit. Use one hand to hold it in place and to keep it from rolling, then use a knife to slice a round from each end. To cut into ribbons: Hold the zucchini in place so it doesn't roll. Use a Y-shaped peeler to slice it lengthwise into thin strips .

Zucchini Lasagna Roll Recipe (2024)

This gluten-free Zucchini Lasagna Roll recipe is healthy but with all the flavor of the traditional version. It is very easy to make and it isstuffed with ricotta and parmesan and topped with marinara and mozzarella cheese.

Around three weeks before my baby arrived in this world, my husband and I decided to cook as many recipes as we could and we froze them. We knew it was going to be hard to make dinner the first weeks after my delivery. Although my mom was with me for one month and helping with cooking and cleaning, I knew once she went back to Brazil, I wouldn’t have much time to cook. So, when she left we started to eat the dinners we had made before.

My freezer was full of frozen food and almost 7 weeks later, I still have some frozen food in my fridge for the busy days. We made meatballs, meatloaf (I’ll share this recipe soon), chicken pot pie (I also will be sharing this recipe soon) and of course, one of my favorite dinners, which is zucchini lasagna.

But this time, I made zucchini lasagna rolls because I think they are much more convenient to freeze them. They’re just like my Vegetable Lasagna Roll-ups and Skinny Lasagna Rolls but super low carb thanks to the zucchini!

I decided to use zucchini instead of noodles to make this recipe because,in my opinion, zucchini is more flavorful than pasta and also zucchini freezes better than noodles.

This is actually a great substitute for pasta if you want to reduce the amount of carbs from your diet. Also, I used part skim ricotta to keep these lasagna rolls even lighter.

This super easy zucchini lasagna roll recipe is also made with my homemade tomato sauce, which is great because it is made with less sugar and fresh ingredients.

One note before you run to try this amazing recipe: When you thaw out the rolls overnight you may have excess water, simply remove the water and heat up. I hope I inspired you to try this recipe because I am sure you and your family will enjoy it very much.

Don’t feel like turning on your oven? Try this Low-Carb Zucchini Lasagna Skillet instead!

Please, if you recreate this recipe, please take a picture and tag @primaverakitchen and #primaverakitchen onInstagram! I would love to see your version. Thanks a lot.

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4.07 from 16 votes

Zucchini Lasagna Roll Recipe

Prep: 20 minutes minutes

Cook: 40 minutes minutes

Total: 1 hour hour

Ingredients

▢ 15 oz part-skim ricotta
▢ 2 tbsp parsley chopped
▢ 1 large egg
▢ 1/4 cup freshly grated Parmesan cheese
▢ 16 oz part-skim mozzarella cheese shredded
▢ 4 cups homemade tomato sauce or sugar-free tomato sauce.
▢ 4 medium zucchini sliced 1/8" thick (UPDATE: Grill or broil the zucchini slices before assembling your lasagna. It helps to draw out some moisture!)

US CustomaryMetric

Instructions

Preheat oven to 375°.
In a medium bowl, mix ricotta cheese, parsley, parmesan cheese, and an egg. Stir well.
In a casserole, spread some homemade tomato sauce on the bottom.
Start by placing wax paper, aluminum foil, or a clean cutting board on the counter and lay out zucchini slices.
Spread about 3 tablespoons of the ricotta mixture first over each individual zucchini slice.
Then, sprinkle some mozzarella cheese.
Carefully roll up and place them in the baking dish.
After that, use remaining tomato sauce to top the zucchini lasagna rolls.
Sprinkle parmesan and mozzarella cheese.
Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.

Tips

Use smaller zucchinis as super large zucchinis tend to be watery.
Shredding cheese from a block will yield a smoother melty cheese than pre-shredded cheese.
Feel free to add more cheese on top if you want a cheesier lasagna roll up.
To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes (this is why I don't recommend freezing this). So, try eating this zucchini lasagna roll recipe immediately or only keeping it for 2-3 days in the fridge in an airtight container.
To reheat: Reheat the lasagna rolls in the microwave until warmed through.

Nutrition Information

Serving: 1/9 Calories: 251kcal (13%) Carbohydrates: 11.9g (4%) Protein: 20.8g (42%) Fat: 13.9g (21%) Sodium: 519.2mg (23%) Sugar: 4.9g (5%)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Similar Recipes:

Zucchini Casserole Recipe
How to make Basic Tomato Sauce Recipe
Zucchini Lasagna
10 Low-Carb Zucchini Dinner Recipes

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More Zucchini Lasagna Recipes!

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Reader Interactions

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www.ichoosedrone.us says
Posted on 9/2/17 at 2:49 pm
Hi to all, the contents present at this site are really awesome for people knowledge, well, keep up the good
work fellows.
Reply
Heather says
Posted on 2/13/18 at 7:03 pm
This recipe is awesome!! I omitted the ricotta and spread the slices with sauce instead. I also added ground chicken (eating healthier), came out so good. As another review read, there like little bites of heaven. Thanx again and I will be using more of your recipes 😊
Reply
- Olivia says
  Posted on 2/13/18 at 9:20 pm
  Amazing! Your comment made me so happy 😉
  Reply
Msmoo says
Posted on 8/6/18 at 4:45 am
Made this tonight for a low carb dish, very tasty. Ours came out a little watery, next time I will simmer the tomatoes without being covered, to thicken up a little more.
Reply
- Olivia says
  Posted on 8/7/18 at 3:37 pm
  That’s a good idea. Happy to know you liked this recipe!
  Reply
Cindy says
Posted on 8/13/18 at 10:34 pm
I made this for the first time and invited my extended family for dinner to try it out. Rave reviews. I broiled the Z first, then made the roll ups (added Italian Seasoning to the Ricotta mix), rolled them up and put them in a 9×13 pan overnight. Then about 3 hours before baking, I drained the excess water from the pan (put a cookie sheet over the pan and carefully drained the excess water), then rearranged the Z roll ups that were askew, added the spaghetti sauce ((I used one jar of low sodium spaghetti sauce and 1 can of diced tomatoes and added some Italian seasonings and garlic), added cheeses,and baked 30 minutes covered, 25 minutes uncovered. Served with Caesar salad and red wine. Absolutely delicious! Will definitely make again!
Reply
- Olivia says
  Posted on 8/14/18 at 7:36 am
  That’s absolutely AMAZING, Cindy. Your review just put a smile on my face. Thanks a lot.
  Reply

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