Zucchini Lasagna with Ricotta Cheese is a wholesome and satisfying alternative to the classic Italian lasagna. Instead of traditional pasta sheets, thinly sliced zucchini ribbons are layered with rich marinara sauce, creamy ricotta, gooey mozzarella, and savory ground meat (or a vegetarian filling). The result is a dish that’s hearty and cheesy, yet surprisingly light and fresh.

This recipe shines in its ability to deliver indulgent lasagna flavor without the heaviness of pasta or gluten. The zucchini layers absorb the rich tomato and cheese flavors, making each bite deliciously comforting and nutritious.

Why I Love This Recipe

I love this recipe because it beautifully bridges comfort and health. You get all the beloved lasagna flavors — creamy cheese, tomato richness, and tender “noodles” — but without the guilt or carb overload. The zucchini’s mild flavor complements the ricotta’s creaminess and the tangy tomato sauce, creating perfect balance.

Plus, this dish is incredibly versatile — it’s naturally gluten-free, easy to make vegetarian, and reheats wonderfully for meal prep. It’s one of those recipes that proves healthy eating doesn’t have to mean sacrificing flavor or comfort.

Why It’s a Must-Try Dish

• Low-carb and gluten-free alternative to classic lasagna.
• Packed with fresh flavors from zucchini, herbs, and creamy cheese.
• Perfect for meal prep — it reheats beautifully without losing texture.
• Customizable: Add your favorite vegetables or proteins.
• Looks elegant but easy to prepare, perfect for family dinners or entertaining.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: Approximately 280–320 kcal per serving (depending on meat and cheese choices)
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Zucchini “Noodles”

• 3–4 medium zucchini (thinly sliced lengthwise)
• 1 teaspoon salt (for drawing out moisture)

For the Meat Sauce (optional)

• 1 pound lean ground beef or turkey (optional for vegetarian version)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups marinara or tomato sauce (homemade or store-bought)
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

For the Ricotta Mixture

• 1 ½ cups ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley or basil, finely chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Topping

• 1 ½ cups shredded mozzarella cheese
• Extra Parmesan cheese for garnish (optional)

Directions

Step-by-Step Preparation Method

Step 1: Prepare the Zucchini

1. Slice zucchini lengthwise into thin strips using a mandoline or vegetable peeler (about ⅛ inch thick).
2. Lay slices on paper towels and sprinkle with salt. Let sit for 10–15 minutes to draw out moisture.
3. Pat them dry with another paper towel to remove excess water.
   (Tip: This helps prevent the lasagna from becoming watery.)

Step 2: Make the Meat Sauce

1. In a skillet, heat olive oil over medium heat.
2. Add onion and sauté for 2–3 minutes until soft.
3. Add garlic and cook for 30 seconds until fragrant.
4. Stir in ground beef or turkey and cook until browned.
5. Drain excess fat.
6. Add marinara sauce, Italian seasoning, salt, and pepper.
7. Simmer for 10 minutes.
   (Skip the meat if making a vegetarian version — just use marinara sauce with sautéed veggies like mushrooms or spinach.)

Step 3: Prepare the Ricotta Mixture

1. In a mixing bowl, combine ricotta cheese, egg, Parmesan, parsley, salt, and pepper.
2. Stir until smooth and creamy.

Step 4: Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
3. Add a layer of zucchini slices, slightly overlapping them.
4. Spread a layer of the ricotta mixture over the zucchini.
5. Add a layer of meat sauce.
6. Sprinkle a small handful of mozzarella on top.
7. Repeat layers (zucchini → ricotta → sauce → mozzarella) until ingredients are used up.
8. Finish with a final layer of mozzarella and a sprinkle of Parmesan.

Step 5: Bake

1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake an additional 10–15 minutes, until the cheese is golden and bubbly.
3. Let the lasagna rest for 10 minutes before slicing.
   (This helps it set and makes serving easier.)

How to Serve

Serve the lasagna hot, garnished with fresh basil or parsley. It pairs beautifully with:

• Garlic bread or toasted baguette slices
• A crisp green salad or Caesar salad
• A glass of red wine (like Chianti or Pinot Noir)

It also makes a fantastic make-ahead meal for weekly lunches or family dinners.

Recipe Tips

• Drain Zucchini Well: Moisture is the biggest issue in zucchini lasagna. Salt, blot, or even lightly grill the zucchini slices to reduce water content.
• Let It Rest: Allowing it to cool for 10 minutes before serving helps the layers firm up.
• Use Whole Milk Ricotta: It gives a richer flavor and creamier texture.
• Avoid Runny Sauce: Use a thick marinara or simmer it down to reduce liquid.
• Make Ahead: Assemble the lasagna a day in advance and bake when ready.

Variations

1. Vegetarian Version: Omit meat and add layers of sautéed spinach, mushrooms, or bell peppers.
2. Keto Version: Skip marinara sauce with added sugar — use homemade low-carb tomato sauce instead.
3. Cheese Lover’s Dream: Add layers of provolone, fontina, or ricotta salata for extra cheesiness.
4. Spicy Kick: Add crushed red pepper flakes or spicy Italian sausage for heat.
5. Pesto Zucchini Lasagna: Swap marinara with basil pesto and add cherry tomatoes for a fresh summer twist.

Freezing and Storage

• To Store: Refrigerate leftovers in an airtight container for up to 4 days.
• To Freeze (Before Baking): Assemble the lasagna, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight before baking.
• To Freeze (After Baking): Let it cool completely, portion into slices, and freeze in freezer-safe containers.
• Reheat: Bake covered at 350°F (175°C) for 20–25 minutes or microwave individual portions for 2–3 minutes.

Special Equipment Needed

• Mandoline slicer or vegetable peeler
• 9×13-inch baking dish
• Skillet
• Mixing bowls
• Aluminum foil

FAQ

Q1: Can I use yellow squash instead of zucchini?
Yes! Yellow squash works well and adds a slightly sweeter flavor.

Q2: My lasagna turned out watery. What did I do wrong?
Zucchini releases moisture as it bakes. Make sure to salt and pat the slices dry, or lightly grill them before layering.

Q3: Can I use cottage cheese instead of ricotta?
Yes, blend cottage cheese for a smoother texture before using it in place of ricotta.

Q4: Can I make this vegetarian?
Absolutely — skip the meat and use sautéed veggies like spinach, bell peppers, or mushrooms.

Q5: Is this recipe gluten-free?
Yes! It’s naturally gluten-free since no pasta is used.

Conclusion

Zucchini Lasagna with Ricotta Cheese is a modern, nutritious twist on a beloved classic. It delivers all the comfort and satisfaction of lasagna, but with a fresh, light touch. Whether you’re watching carbs, eating gluten-free, or simply looking for a deliciously wholesome dinner, this recipe will quickly become a household favorite.

It’s beautiful, cheesy, full of flavor — and proof that healthy food can still taste like comfort food. Once you try it, you’ll never look at lasagna the same way again!