Zucchini becomes an everyday hero in this lighter, cheesy lasagna that still feels indulgent.
It’s perfect for weeknights when you want something comforting without the heavy carbs.
Ready in under 60 minutes of hands-on time, it lets zucchini shine as the noodle stand-in.
If you’re curious about other zucchini ideas, try an air fryer zucchini snack for a crispy side.
This recipe scales easily for meal prep or a dinner party.
Why You’ll Love This Zucchini Lasagna
- Lower-carb comfort-food swap for traditional lasagna.
- Bright, fresh zucchini keeps the dish light and not greasy.
- Ricotta and egg create a custardy, tender middle layer.
- Mozzarella gives that classic cheesy pull and melting behavior.
- Parmesan adds a salty, nutty finish on top.
- Ready in about an hour, easy to assemble.
- Flexible: swap sauces or cheeses to suit diets.
The overall taste is bright and savory with fresh basil cutting through the cheesy richness.
Texture is layered: tender baked zucchini, creamy ricotta pockets, and gooey mozzarella strings.
It feels like lasagna but eats lighter, with clean tomato notes and a crisp browned top.
"Absolutely delicious — all the comfort without the heaviness. My kids asked for seconds!" — 5-star reader review
Key Ingredients for Zucchini Lasagna
Zucchini
Choose medium, firm zucchinis without soft spots or shriveling ends.
Thin, even slices are crucial because thick slices won’t soften the same way in the oven.
If you substitute with eggplant, expect a meatier bite and slightly more cooking time.
Ricotta cheese
Use whole-milk ricotta for the creamiest result; it binds with the egg to make a custard-like layer.
If ricotta is grainy, drain it briefly on a paper towel to remove excess whey.
Cottage cheese can be a substitute but will change texture and may require a short blend to smooth it.
Mozzarella cheese
Low-moisture, whole-milk shredded mozzarella melts evenly and browns well.
Avoid pre-shredded blends with anti-caking agents if you want the best melt.
For a tangier bite, swap half the mozzarella for provolone or fontina.
Marinara sauce
A good-quality marinara sets the tomato base and prevents the dish from drying.
Choose a sauce with basil and garlic for balanced flavor; chunky sauces add texture.
If you prefer fresher tomato flavors, swap for homemade crushed tomatoes seasoned with salt and oregano.
Full Ingredient List for Zucchini Lasagna
- 4 medium zucchinis
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Step-by-Step Instructions for Zucchini Lasagna
Step 1: Preheat the oven to 375°F (190°C).
Set the oven to 375°F so it reaches temperature while you prepare layers.
A fully preheated oven ensures even melting and browning.
Pro Tip: The oven should feel steady and warm; your dish should go in when the interior rack is hot.
Step 2: Slice the zucchinis lengthwise into thin strips.
Use a sharp chef’s knife or a mandoline set to about 1/8-inch for uniform slices.
Thin, even zucchini cooks through and mimics lasagna noodles.
Pro Tip: Visual cue — slices should be translucent at the edges and about the thickness of a dime.
Step 3: In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
Whisk until smooth and slightly glossy; the egg will bind and create a soft set after baking.
Taste and adjust salt gently; the Parmesan on top will add saltiness later.
Pro Tip: Visual cue — mixture should be creamy and slightly thick, holding soft peaks if scooped.
Step 4: In a baking dish, spread a layer of marinara sauce.
Use the bottom of the dish to create an even, thin tomato base to prevent sticking.
A thin layer keeps the bottom from becoming soupy while still delivering tomato flavor.
Pro Tip: Visual cue — the sauce should cover the bottom in a smooth, even film without large gaps.
Step 5: Layer zucchini slices over the sauce, followed by the ricotta mixture, mozzarella cheese, and more marinara.
Work in even layers: zucchini, dollops of ricotta, a sprinkle of mozzarella, then a spoonful of marinara.
Press gently to compact but not mash the zucchini so layers stay defined.
Pro Tip: Visual cue — each completed layer should show alternating green, white, and red bands.
Step 6: Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Finish with a generous top layer of mozzarella and a dusting of Parmesan for browning.
The cheese crown creates the classic golden, slightly crisp finish.
Pro Tip: Visual cue — the top should be evenly covered and look slightly glossy from the cheese.
Step 7: Cover with foil and bake for 30 minutes.
Covering traps steam to cook zucchini through without drying the ricotta.
It also lets the egg in the ricotta set gently.
Pro Tip: Visual cue — condensation will form on the foil and the dish will feel warm and slightly jiggle when moved.
Step 8: Remove the foil and bake for an additional 15 minutes until golden and bubbly.
Removing foil allows the top cheese to brown and develop a slight crisp.
Bake until the cheese bubbles and edges are lightly caramelized.
Pro Tip: Visual cue — look for golden-brown spots and bubbling cheese around the edges.
Step 9: Garnish with fresh basil before serving.
Let the lasagna rest 10 minutes before slicing so layers set for clean portions.
Scatter torn basil for a fresh aromatic finish and visual contrast.
Pro Tip: Visual cue — slices should hold shape; basil will wilt slightly from the residual heat.
Expert Tips for Zucchini Lasagna
- Use uniformly sliced zucchini for even cooking and neat layers.
- If zucchini looks watery, salt slices briefly and pat dry; this prevents a soggy casserole.
- Temperature tip: 375°F balances melting and moisture removal; higher temps risk burning edges before the center sets.
- Texture troubleshooting: if the ricotta layer is runny, add an extra egg or a tablespoon of grated Parmesan to help set.
- Equipment tip: a mandoline speeds slicing and keeps thickness consistent for even baking.
- Common mistake: overloading sauce — too much will make the dish watery. Use a thin base layer and measured spoonfuls between layers.
- Use a glass baking dish to monitor bubbling; metal browns faster and may need shorter finish time.
- Let it rest 10–15 minutes after baking; impatient cutting will cause the layers to collapse.
Storage & Freezing for Zucchini Lasagna
Fridge storage: Cool completely, then store in an airtight container for up to 4 days.
Use glass containers for reheating directly in the oven to retain texture.
Freezer storage: Assemble and freeze unbaked in a foil-lined pan or freeze baked slices in individual portions.
Wrap tightly with plastic wrap and foil; freeze up to 3 months for best quality.
Thawing: Thaw overnight in the fridge for best texture. If frozen unbaked, thaw overnight before baking or add 10–15 minutes to bake time.
Reheating: Reheat individual portions in a 350°F oven for 15–20 minutes, or microwave covered for 2–4 minutes until hot.
Avoid reheating multiple times; reheat only what you’ll eat to prevent moisture loss.
Variations & Substitutions for Zucchini Lasagna
Vegetarian with spinach: Fold 1–2 cups of sautéed spinach into the ricotta for a green, nutrient-rich layer.
The result is more complex flavor and extra moisture — squeeze spinach dry before folding in.
Meat-added Zucchini Lasagna: Brown 1/2 pound ground turkey or beef with garlic and fold into the marinara.
This adds savory depth and makes the dish heartier without changing assembly technique.
Cheesy zucchini bake: Replace half the mozzarella with grated fontina for a nuttier melt.
Expect a slightly silkier texture and richer flavor with fontina’s creaminess.
Baked zucchini roll-ups: Use larger zucchini slices rolled with ricotta and placed in sauce.
This variation is elegant and portion-controlled, with a similar flavor profile presented differently.
Inspiration from baking: Try a side of banana zucchini bread for using extra zucchini, or serve a sweet bread for brunch pairings.
Swapping to these bakes converts surplus zucchini into versatile treats.
Frequently Asked Questions About Zucchini Lasagna
What is the best way to prevent watery Zucchini Lasagna?
Salt zucchini slices lightly and let them drain on paper towels for 10–15 minutes, then pat dry.
This draws out excess moisture and prevents a watery final dish. Also avoid over-saucing each layer.
Can I make Zucchini Lasagna ahead of time?
Yes — assemble but do not bake, then cover and refrigerate up to 24 hours before baking.
If freezing assembled, thaw overnight in the refrigerator before baking and add 10–15 minutes to the bake time.
How do I get a golden top without burning the edges?
Bake covered for most of the time, then uncover for the last 15 minutes to brown the top.
If edges brown too quickly, tent foil just over the dish for the final minutes to protect them.
Is Zucchini Lasagna low-carb or keto-friendly?
Zucchini Lasagna is lower in carbs than wheat noodle lasagna and can fit into low-carb diets.
To make it keto-friendlier, use full-fat cheeses and a no-sugar-added marinara; watch portion sizes.
Can I swap zucchini for other vegetables?
Yes — thin slices of eggplant work well but may need salting and a little longer bake time.
Yellow squash is another close substitute with similar texture and cook time.
Final Thoughts on Zucchini Lasagna
This Zucchini Lasagna proves you can enjoy classic comfort flavors with a lighter touch.
If you loved it, please leave a star rating in the recipe card below and pin this to Pinterest.
Zucchini Lasagna
Ingredients
Main Ingredients
- 4 medium zucchinis Choose medium, firm zucchinis without soft spots.
- 2 cups marinara sauce A good-quality marinara is recommended.
- 1 cup ricotta cheese Use whole-milk ricotta for the creamiest result.
- 2 cups shredded mozzarella cheese Low-moisture, whole-milk mozzarella is ideal.
- 1 cup grated Parmesan cheese For topping.
- 1 large egg Binds the ricotta layer.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
- to taste Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
- In a baking dish, spread a layer of marinara sauce.
Layering
- Layer zucchini slices over the sauce, followed by the ricotta mixture, mozzarella cheese, and more marinara.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Baking
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Garnish with fresh basil before serving.
