Last Updated on June 13, 2025 by Souhail
Hello food friends! Today, I’m diving into the delicious world of Zucchini Lasagna, a veggie-packed spin on the Italian classic that’s lighter yet still bursting with cozy flavors. This dish is my go-to for those nights when pasta feels heavy but I still crave that cheesy, saucy comfort. Picture tender zucchini slices layered with creamy ricotta, savory marinara, and bubbling cheese, pure, colorful delight!
Why This Recipe Works (and Why You’ll Love It)
- Low-carb swap: Zucchini slices stand in for noodles, slashing carbs without sacrificing that satisfying layered feel.
- Vibrant vegetables: Adds freshness, color, and lots of texture.
- Customizable: Easily switch proteins: ground turkey, vegan crumble, or skip for vegetarian.
- Make-ahead friendly: Assemble early, bake later, perfect for meal prep.
- Flavor-packed: A balance of tangy tomato sauce, rich ricotta, and gooey cheese.
Customization options:
- To go vegan: use cashew-based ricotta and skip cheese layers or choose plant-based mozzarella.
- Gluten-free? Already done, no modifications needed!
Recipe Card
Zucchini Lasagna
6
servings15
minutes30
minutes320
kcalA lighter lasagna featuring zucchini, creamy ricotta, savory sauce, and bubbling cheese. Perfect for low‑carb or veggie-packed weeknight dinners.
Ingredients
4 zucchinis, sliced
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 lb (450 g) ground beef meat or meat substitute
2 cups marinara sauce
1.5 cups ricotta
1 cup mozzarella + extra
0.25 cup Parmesan (optional)
1 egg
1 tbsp chopped basil
Salt, pepper, red pepper flakes
Directions
- Prep & preheat (5 min): Preheat oven to 375°F (190°C). Slice zucchini thinly, aim for 1/8″–¼″ thickness.
- Cook sauce (10 min): Heat olive oil in a skillet over medium heat. Sauté onion until soft (3–4 min), add garlic for another minute, then brown the meat. Season with salt & pepper. Stir in marinara and simmer for 5 minutes.
- Mix cheese filling (2 min): Combine ricotta, egg, Parmesan, basil, salt, and pepper in a bowl.
- Assemble layers (5 min): In a baking dish, spread a thin layer of sauce. Add zucchini slices in a single layer. Dollop ricotta mixture, sprinkle mozzarella, then repeat layers (typically 3–4, ending with sauce and cheese).
- Bake (25–30 min): Cover loosely with foil for 20 minutes, remove foil and bake until cheese is golden and bubbly.
- Rest & serve (10 min): Let it cool so it sets and slices neatly.
Notes
- Salt zucchini ahead to reduce moisture.
- Pat dry before layering to avoid soggy lasagna.
- Let cool before slicing.
Nutrition Facts
- Calories: 320kcal
- Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 620mg
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 5g
- Protein: 23g
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Let’s Nail This Zucchini Lasagna: Pro Tips You’ll Love
Before you dive in, here are a few of my favorite little secrets that make a big difference. These are the tricks I’ve picked up after making zucchini lasagna way too many times (in the best way). They’ll help you avoid soggy slices and get that perfect cheesy layer every time.
- Zucchini moisture matters: Salting and letting the zucchini rest is essential. It pulls out excess water, so your lasagna doesn’t turn into a soupy mess. Just pat them dry with paper towels before layering.
- Uniform slices are everything: A mandoline makes this a breeze, but a sharp knife works too, just try to keep the slices even for a smooth bake.
- Keep the layers light: It’s tempting to overload each layer with cheese or sauce, but trust me, a little goes a long way. Balance keeps it from getting too heavy or runny.
- Make-ahead magic: You can totally assemble this a day ahead. Just pop it in the fridge covered, then bake when ready. Add an extra 5–10 minutes of bake time.
- Flavor bonus: Mix roasted garlic or a little pesto into the ricotta for extra richness. It’s a tiny step that adds major wow-factor.
Make It Yours: Fun and Tasty Variations to Try
One of the best things about zucchini lasagna is how flexible it is. Whether you want it meatier, spicier, or plant-based, it’s easy to switch things up and still end up with something totally delicious. Here are some of my favorite variations:
- Meat lover’s boost: Swap ground beef for spicy Italian sausage, or mix pork and beef. You’ll get a deeper, richer flavor and a little more indulgence.
- Vegan version: Ditch the meat and cheese in favor of lentils or mushrooms, and use cashew-based ricotta with dairy-free mozzarella. It’s hearty, satisfying, and completely plant-based.
- Mediterranean twist: Add roasted red peppers, olives, spinach, and a sprinkle of feta. This gives it a briny, bold edge that feels super fresh.
- Spicy kick: Stir red pepper flakes into your sauce or layer in sliced jalapeños. It gives the lasagna a nice punch without overpowering the other flavors.
- Green goddess vibes: Mix a spoonful of basil pesto into your ricotta mixture for a herby, vibrant layer that really shines.
Storage and Reheating Instructions
- Refrigerator: Cover tightly and store up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reheat: Microwave individual slices for 1–2 min, or bake at 350°F (175°C) for 15–20 min covered, until warmed through.
FAQs About Zucchini Lasagna Recipe
Use a mandoline or sharp knife to slice them into 1/8″–¼″ thin, even strips. That ensures they cook evenly and layer neatly.
Absolutely! Yellow squash works just as well, same slicing method, same delicious result.
Salt the zucchini slices lightly, let them sit 10 min, then press with paper towels to draw out extra moisture.
Yes! Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating in the oven.
It keeps well for up to 4 days, just reheat individual portions in the microwave or oven until warm throughout.
Wrapping It Up with a Cheesy Smile
And there you have it, your new favorite weeknight go-to, Zucchini Lasagna, that’s light, luscious, and loaded with flavor. Whether you’re serving it up to family, meal prepping for the week, or just treating yourself to something warm and satisfying, this dish never disappoints. I hope it finds a regular spot in your rotation just like it has in mine.
If you’re still feeling inspired to get cozy in the kitchen, you might also love these other comforting recipes:
- Try this homestyle favorite: Chicken and Pastry Recipe
- For a veggie-rich twist, don’t miss the Dandelion Greens Recipe
- Looking for more hearty vibes? Check out the Shepherd’s Pie Recipe
- And if you’re into easy and rustic, the Simple Roasted Squash Recipe is a dream
Thanks for cooking along with me! Let me know how your lasagna turns out and tag me in your creations, I’d love to see your veggie-layered masterpieces.