Variation
Add a layer of sautéed spinach and mushrooms for extra nutrients.
Dinner · Vegetarian · Low Carb · Italian-American
Zucchini Lasagna With Herbed Ricotta
Our zucchini lasagna is a gluten-free twist on the heartiest Italian classic, replacing heavy noodles with thin, salted ribbons of summer squash and creamy herbed ricotta.
Prep
30 min
Cook
45 min
Difficulty
Medium
Serves
6
Preparation
Get these tasks done before you start cooking.
Moisture Removal
- 1
Salting the Squash
Lay zucchini slices on paper towels and sprinkle with salt for 15 minutes to draw out excess water.
Tip: This step prevents a soggy lasagna.
How to Make Zucchini Lasagna With Herbed Ricotta
Total time: 1 h 15 min · Yields 6 servings
- 1
Pre-Roast the Zucchini
Preheat your oven to 200 C (400 F). Pat the zucchini slices dry, toss with olive oil, and arrange in a single layer on baking sheets. Roast for 10 to 12 minutes until slightly softened, then let cool.
- 2
Mix the Ricotta
In a medium bowl, combine the ricotta, egg, Parmesan, chopped basil, oregano, and black pepper. Stir until the mixture is well incorporated and creamy.
- 3
Layer the Base
Lower oven temperature to 190 C (375 F). Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of roasted zucchini slices over the sauce.
- 4
Add Fillings
Spread one-third of the ricotta mixture over the zucchini, followed by a layer of mozzarella and more marinara. Repeat these layers until all ingredients are used, ending with a generous layer of mozzarella on top.
- 5
Bake to Perfection
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is bubbling and golden brown.
- 6
Rest and Set
Remove from the oven and let the lasagna rest for at least 15 minutes before slicing. This allows the layers to firm up for clean portions.
Chef's Tips
- Use a mandoline for perfectly even zucchini slices.
- Do not skip the pre-roasting step or the dish will be watery.
- If the top isn't brown enough, broil for 1-2 minutes at the very end.
What to Serve with Zucchini Lasagna With Herbed Ricotta
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a crisp arugula salad and lemon vinaigrette.
- Pair with a glass of chilled Sauvignon Blanc.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Incorporate cooked ground turkey or beef into the marinara for a protein boost.
Variation
Substitute ricotta with cottage cheese for a lower-fat alternative.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain texture.
Further reading
Frequently asked questions
Why is my zucchini lasagna watery?
Zucchini has a high water content. To prevent wateriness, salt the slices to draw out moisture and pre-roast them before layering.
Can I freeze zucchini lasagna?
It is not recommended as the zucchini becomes mushy when thawed. However, you can freeze the individual components.
Do I need to peel the zucchini?
No, the skin provides structural integrity to the 'noodles' and contains many nutrients.
What is the best way to slice the squash for zucchini lasagna?
A mandoline slicer set to 1/4 inch is the most efficient method for uniform, thin ribbons.
How many layers should an easy zucchini lasagna have?
Depending on the depth of your dish, 3 to 4 layers of zucchini is standard for a satisfying height.
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