Zucchini Lasagna Recipe (Whole30 + Keto) (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.

Seal tightly with foil and label with "Zucchini Lasagna - Reheat at 350ºF for 50+ minutes from frozen or 25-30 minutes from thawed until it reaches an internal temperature of 165ºF.

Salt and drain zucchini

This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.

Zucchini

"Zucchini is a good source of vitamin C, potassium and folate. It's also low in calories and provides fiber, which can aid in digestion," she says. Additionally, since it's lower in carbs, it won't spike your blood sugar. Per the USDA, 1 cup of cooked zucchini has less than 5 grams of carbs.

One cup (124 g) of raw zucchini contains 4 g of carbs, 1 g of which is fiber. It's a good source of vitamin C, providing 25% of the DV per serving. Yellow Italian squash and other types of summer squash have carb counts and nutrient profiles similar to zucchini.

Compare two cups of pasta weighing in at 480 calories, 90 grams of carbs, and two grams of fiber with two cups of zucchini zoodles at 66 calories, twelve grams of carbs, and four grams of fiber.

If you don't have time — or forgot — to defrost your frozen lasagna, it can go straight in the oven, but keep in mind that frozen lasagna can take up to twice as long to get to that ooey-gooey bubbling stage. You'll also want to be careful if using a glass or ceramic baking dish.

You will get the best result if you take it directly from the freezer to the oven. For most frozen foods, defrosting will make little or no difference. You would need to cook it for less time than in the instructions to avoid overcooking, but the end result should be about the same.

Pour off as much of the liquid as you can into a small saucepan, and boil it down. When it's reduced, pour it back over the lasagne and stick the whole dish back in the oven for 20 mins, maybe with some extra cheese grated on top.

How do you fix watery lasagna? ›

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.

Cook your vegetables separately.

Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery. As you're creating layers, don't worry if it looks more sparse than you'd think.

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.