Easy Zucchini Lasagna

This zucchini lasagna recipe happened because my kids were literally gagging at the sight of another zucchini bread. I had six massive ones from my neighbor’s garden and was getting desperate. Honestly, I thought this would be another Pinterest fail, but holy moly – even my pasta-obsessed husband went back for thirds!

The trick isn’t fancy ingredients or complicated techniques. It’s just treating those zucchini right and not skimping on the cheese (obviously).

❤️ Why You’ll Love This Zucchini Lasagna

Okay, full disclosure – I’ve tried making cauliflower pizza crust and zucchini noodles before. Both were disasters that ended with us ordering takeout. This is different. Zucchini is actually delicious and has a great texture when you do it right. And I can have two servings without wanting to take a nap afterward.

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📝 Ingredient List

For the Zucchini:

• 4 to 5 large zucchini, sliced lengthwise about ⅛-inch thick
• Salt for sweating

For the Ricotta Mixture:

• 15 oz ricotta cheese
• 1 large egg
• 3 cloves fresh garlic, minced
• ¼ cup fresh basil, chopped
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

For Assembly:

• 2½ cups marinara sauce (your favorite store-bought or homemade)
• 1 pound mozzarella cheese, shredded
• Additional ½ cup freshly grated Parmesan cheese
• Fresh oregano for sprinkling

🔍 Why These Ingredients Work

Look, I’m not a food scientist, but I’ve screwed this up enough times to know what works. The zucchini needs to be sliced thin – thick pieces stay crunchy and weird. When you salt them, all that water comes out, which is why my first attempt was basically vegetable soup with cheese.

The egg in the ricotta isn’t some fancy chef trick – it just keeps everything from sliding around. And fresh herbs? Yeah, they make a difference. I tried dried once because I was lazy. Big mistake.

Essential Tools and Equipment

• Mandoline slicer or very sharp knife
• Large baking sheets
• Parchment paper
• 9×13 inch baking dish
• Large mixing bowl
• Clean kitchen towels or paper towels

👩🍳 How To Make Zucchini Lasagna

Step 1: Get Your Oven Going Heat it to 375°F. Slice your zucchini lengthwise, about ⅛-inch thick. I eyeball it because I’m not that precise, but try to keep them similar so they cook evenly.

Step 2: Salt Those Suckers Put the zucchini slices on parchment-lined baking sheets. Sprinkle salt over them and ignore them for 10 minutes. Seriously, walk away. You’ll see water droplets forming – that’s the good stuff happening. Pat them dry with paper towels.

Step 3: Quick Bake Stick them in the oven for about 8-10 minutes. They should look a bit golden and feel softer. Take them out and pat dry again. Yes, I know it seems excessive, but trust the process.

Step 4: Make the Ricotta Mix Mix ricotta, one egg, minced garlic, chopped basil, half cup Parmesan, salt, and pepper in a bowl. Taste it – if it’s bland, add more garlic or salt.

Step 5: Layer It Up Spread some marinara in your 9×13 dish. Add half the zucchini, then half the ricotta mix, more sauce, and half the mozzarella. Do it again, ending with mozzarella and more Parmesan on top.

Step 6: Bake Until Bubbly 40-45 minutes uncovered. If you want the top extra golden, broil for a minute at the end, but watch it so it doesn’t burn.

Step 7: Wait (Ugh, I Know) Let it sit for 10-15 minutes. I usually use this time to clean up the kitchen disaster I’ve created.

Tips from Well-Known Chefs

Chef Giada De Laurentiis always emphasizes the importance of removing moisture from vegetables in Italian cooking – that’s why our sweating and pre-baking steps are absolutely non-negotiable!

❗ You Must Know

Don’t skip the salt and pre-baking step. I did once when I was in a hurry, and it was basically zucchini water with floating cheese. Learn from my mistakes, people.

If your ricotta looks watery (some brands are wetter than others), drain it in a strainer for 30 minutes.

Personal Secret: I prepare this the night before I plan to eat it. It is better a day later, and I can throw it in the oven right before everyone gets hangry.

💡 Pro Tips & Cooking Hacks

Don’t use those monster zucchini from your garden. They’re too watery and seedy. Medium-sized ones work best.

If you have a mandoline, great. If not, just cut carefully with a sharp knife. Uneven slices aren’t the end of the world.

Buy a block of mozzarella and grate it yourself. The pre-shredded stuff has coating on it that makes it melt weird.

If you’re making this ahead, don’t put the top cheese on until you’re ready to bake. Otherwise it gets gross and soggy in the fridge.

🎨 Flavor Variations & Suggestions

I’ve thrown sun-dried tomatoes and olives in the ricotta before – my sister’s idea and it was actually really good. She also adds feta, but I think that’s overkill.

Want meat? Brown some ground turkey or Italian sausage first. Just drain the grease or your lasagna will be swimming in fat.

I’ve hidden spinach and mushrooms in there when I’m feeling especially sneaky with vegetables.(They tend to water everything down if you don’t sauté them first).

Red pepper flakes in the sauce if you like a little heat. Fresh thyme is good too if you have it.

⏲️ Make-Ahead Options

This is great for meal prep. I assemble it up to 2 days ahead, cover it with plastic wrap, and stick it in the fridge. It takes a bit longer to bake when it’s cold, maybe 10-15 extra minutes.

You can also freeze the whole thing before baking. Wrap it really well in plastic wrap and foil. It keeps for about 3 months. Just thaw it overnight in the fridge before baking. I usually have one in the freezer for those weeks when I can’t get my act together.

Recipe Notes & Baker’s Tips

Skip the giant zucchini. They’re too watery and have big seeds. Medium ones are ideal for this.

If you are dealing with too-thin sauce, cook it on the stovetop for a few minutes to thicken it up. Too thick? Add a little water.

I stick a thermometer in the middle to check if it’s done – should be 165°F. But honestly, if it’s bubbly and golden, it’s probably ready.

🍽️ Serving Suggestions

This is filling enough on its own, but I usually make a Caesar salad to go with it. And yes, I still make garlic bread because: Life is too short to skip carbs entirely.

If you’d rather keep things light, go for a basic green salad with lemon dressing. A glass of red wine doesn’t hurt either.

Hope your family loves this as much as mine does – it’s become our go-to comfort food! 🍽️

🧊 How to Store Your Zucchini Lasagna

Leftovers: Cover and stick in the fridge for up to 4 days. It actually tastes better after sitting for a day.

Freezing: Wrap individual pieces in plastic wrap and freeze for up to 3 months. Great for those nights when you can’t deal with cooking.

Reheating: Oven is best – 350°F for 15-20 minutes until heated through. Microwave works if you’re desperate, but the texture gets a bit weird.

⚠️ Allergy Information

This has dairy (lots of cheese) and eggs.

No dairy? Use dairy-free ricotta and mozzarella. Nutritional yeast works instead of Parmesan.

No eggs? Skip the egg in the ricotta – it’ll still hold together okay, just not as firmly.

Good news: It’s naturally gluten-free, so your gluten-sensitive friends can actually eat it!

❓ Questions I Get Asked A Lot

Q: Why is my zucchini lasagna watery? A: You didn’t salt and pre-bake the zucchini. That step isn’t optional – it removes all the excess water that would otherwise make your lasagna soggy.

Q: Can I use eggplant instead? A: Sure! Slice it the same way, but salt it for 30 minutes (eggplant holds more water) and pre-bake for 12-15 minutes.

Q: How do I know when it’s done? A: The cheese should be golden and bubbly. If you have a thermometer, the center should be 165°F.

Q: Can I add meat? A: Absolutely. Brown a pound of ground meat with some onions and layer it in. You might need a bigger baking dish.

Q: Why let it rest before cutting? A: Same reason you let regular lasagna rest – it needs time to set up so your slices don’t fall apart into a cheesy mess.

💬 Made this recipe? Tell me how it went! Did your kids actually eat it? Did you sneak extra veggies in there? I want to hear all about it!