Zucchini Ricotta Lasagna

Zucchini Ricotta Lasagna is a fresh, wholesome take on traditional lasagna that swaps pasta for thin slices of zucchini. Layered with creamy ricotta, tangy marinara, and gooey mozzarella, this lighter lasagna offers all the rich flavor of the original, with fewer carbs and more vegetables. It’s the perfect comfort food for anyone looking to eat a little cleaner without sacrificing satisfaction.

Why You’ll Love This Recipe

• A low-carb, gluten-free twist on a classic Italian dish
• Packed with fresh vegetables and creamy cheese
• Great for meal prep or make-ahead dinners
• Satisfying without being heavy
• Easy to customize with meat or extra veggies
• Kid-friendly and freezer-friendly
• Naturally vegetarian
• A great way to use up summer zucchini
• Delicious warm or as leftovers
• Crowd-pleasing for any type of eater

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini, thinly sliced lengthwise
• Ricotta cheese
• Egg
• Garlic, minced
• Fresh basil or parsley, chopped
• Marinara sauce (homemade or store-bought)
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Olive oil
• Salt and pepper

directions

this recipe

1. Prep the Zucchini: Slice zucchini into thin, lengthwise strips (about 1/8 inch thick). Lay on paper towels and sprinkle lightly with salt. Let sit for 15–20 minutes, then pat dry. Optionally, grill or bake slices for 5–7 minutes to reduce moisture further.
2. Make the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, minced garlic, herbs, salt, and pepper. Mix until smooth and creamy.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by a layer of ricotta mixture, marinara, and shredded mozzarella. Repeat layers, ending with zucchini, marinara, and mozzarella. Sprinkle parmesan on top.
4. Bake: Cover loosely with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes, until bubbly and golden.
5. Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Servings and timing

Servings: 6
Prep time: 30 minutes
Cook time: 40–45 minutes
Total time: About 1 hour 15 minutes

Variations

• Add Protein: Mix cooked ground turkey, beef, or sausage into the marinara sauce
• More Veggies: Add spinach, mushrooms, or roasted red peppers between layers
• Dairy-Free: Use almond- or tofu-based ricotta and vegan mozzarella
• Keto-Friendly: Ensure marinara has no added sugar and use full-fat cheeses
• Pesto Layer: Add a spoonful of pesto between layers for extra flavor

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or bake the entire dish at 350°F for 20–25 minutes. This lasagna also freezes well—assemble, wrap tightly, and freeze before baking. Thaw overnight in the fridge and bake as directed.

FAQs

Do I need to cook the zucchini first?

You don’t have to, but baking or grilling the slices helps remove moisture and prevents a watery lasagna.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute or in combination with zucchini.

How thin should the zucchini slices be?

Aim for about 1/8 inch thick. A mandoline slicer helps ensure even slices.

Is this lasagna freezer-friendly?

Yes, it freezes well before or after baking. Let it cool completely before freezing.

How do I keep the lasagna from getting watery?

Salt the zucchini and pat it dry, and consider grilling or baking the slices before layering.

Can I add meat to this lasagna?

Absolutely—layer in cooked ground meat or sausage for a heartier version.

What’s the best ricotta substitute?

You can use cottage cheese (blended for smoothness) or a dairy-free alternative.

Can I make this lasagna ahead of time?

Yes, assemble up to 24 hours ahead and refrigerate until ready to bake.

What’s the best type of baking dish to use?

A 9×13 inch glass or ceramic dish works well and ensures even cooking.

Can I use store-bought marinara sauce?

Yes, but choose a good-quality sauce with minimal added sugar for best flavor.

Conclusion

Zucchini Ricotta Lasagna is the perfect balance of comfort food and healthy eating. With tender zucchini slices, creamy ricotta, and rich marinara, it satisfies your lasagna cravings without the heaviness of pasta. Whether you’re following a low-carb diet or just looking for a fresh spin on an Italian classic, this recipe is a must-try.

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