Curry Zucchini Lasagna

This creamy curry zucchini lasagna blends Asian-inspired curry flavors with classic cheesy layers. Perfect for summer zucchini or your frozen stash. Includes tips, variations, and make-ahead options.

If you’ve ever wanted lasagna with a little extra personality, this Curry Zucchini Lasagna is it. It’s rich, creamy, packed with zucchini, and layered with just the right touch of curry warmth. When I saw a zucchini lasagna recipe from Smitten Kitchen Keepers cookbook, I know I need to make this. It inspired me to add some Asian flair to it. I love blending Asian flavors into Western comfort food — and this is how it turned into a curry zucchini lasagna.

This recipe uses a lot of zucchini (about 1 kg!), making it perfect for summer garden overload. But if you’re like me and have zucchini stashed in your freezer, you can make this year-round.

Why You’ll Like This Recipe

1. A veggie-packed comfort dish – Loads of zucchini cooked down into a jammy, savory layer.
2. Curry twist on a classic – Madras curry powder adds a warm, fragrant note without overpowering the lasagna.
3. Great way to use leftovers – Perfect for leftover rotisserie chicken.
4. No watery lasagna – this recipe cooks down the zucchini to jammy consistency and most liquid evaporates and hence when you bake it, the finished result is not watery at all. Just the perfect amount of moisture in the lasagna
5. Even better the next day – Flavors meld beautifully after resting overnight.

Tips for Success

1. Drain your zucchini well – Whether fresh or frozen, cook until all liquid evaporates to avoid watery lasagna.
2. Adjust curry to your taste – Brands vary in spiciness; start with less and add more if desired.
3. Use regular lasagna noodles – Don’t use no-boil lasagna noodles. It won’t work well in this recipe. Ensure each layer has sufficient sauce so that it cooks through.

Variations

1. Seafood twist – Use cooked shrimp or crab meat instead of chicken.
2. Extra cheesy – Add mozzarella between layers for more gooey melt.
3. Spicy kick – Add fresh chopped chili, sambal oelek, or your favorite chili sauce, or more red pepper flakes.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes. Assemble up to 1 day ahead, cover, and refrigerate. Bake when ready to serve.
2. Can I freeze it?
   Yes. Bake first, then cool completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
3. Can I use frozen zucchini?
   Absolutely. Thaw and squeeze out extra liquid before cooking.
4. Can I make it dairy-free?
   Yes. Use plant-based butter, milk, ricotta, and cheese. Sauce may be slightly less rich but still delicious.