Zucchini Lasagna Roll Recipe (2024)

FAQs

Why is my zucchini lasagna watery? ›

Zucchini releases a lot of water as it cooks. 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.

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

Cooking the vegetables before assembling the lasagna ensures the dish won't be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy. Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking.

Don't peel the zucchini – Yes, it's tempting to remove the zucchini's skin, but there is no need to do that. Zucchini melts into the bread, so peeling is just an unnecessary step. Do grate the zucchini – I don't know about you, but when it comes to zucchini in bread, I want it there – but I don't want to see it.

Grate your zucchini (no need to remove the peel) using either a box grater or a food processor with a grating attachment. Drape a clean dish towel over a large pot or bowl and place the shredded zucchini on top of the towel. When the bowl is 75% full, wring out the excess moisture into the bowl.

The quintessential curds and whey make a handsome stand-in for the ricotta cheese used in a lot of homemade lasagna recipes. Thanks to its defined small curds, cottage cheese stays moist instead of turning chalky as ricotta is prone to do after an extended cooking time.

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.

The Italian zucchini is smaller, a bit rounder with a chubbier appearance, and has a lighter green color that is randomly speckled with a cream color and is milder and sweeter in flavor.

It adds a wonderful texture and flavour to the lasagna. We have received requests to make our lasagna without the egg because it just seems so foreign to some people. That's no problem. We don't mind omitting it; but, if you enjoy authentic food, I would encourage you to give it a chance.

What is the difference between zucchini and Italian zucchini? ›

These are the types of zucchini commonly sold in local summer markets in Italy. The fruits are long, green-striped, and distinctly ridged. The texture is less watery than the usual smooth, green zucchinis and the flavour is pleasantly nutty.

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.

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.

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.