Easy Zucchini Lasagna

Introduction

This Easy Zucchini Lasagna is a perfect way to enjoy the classic comfort food with a lighter, vegetable-forward twist. You get all the rich, cheesy layers you love, with the added freshness and texture of zucchini. It’s a fantastic make-ahead meal that’s sure to become a family favorite.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 85 minutes

Servings: 8

Ingredients

12 lasagna noodles
3½ cups tomato sauce
4-5 zucchini (sliced lengthwise into ¼” slices)
1⅓ cups grated parmesan cheese
1¾ cups shredded mozzarella cheese
1 cup ricotta cheese
7-8 slices fresh mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
While the noodles cook, prepare the zucchini. Slice each zucchini lengthwise into thin strips, about ¼-inch thick.
In a medium bowl, combine the ricotta cheese and ⅓ cup of the grated parmesan cheese. Stir until well mixed.
To assemble the lasagna, spread ½ cup of tomato sauce evenly over the bottom of the prepared baking dish.
Arrange 4 lasagna noodles over the sauce, slightly overlapping.
Spread half of the ricotta mixture over the noodles.
Arrange a single layer of zucchini slices over the ricotta.
Sprinkle ½ cup of the shredded mozzarella cheese over the zucchini.
Spoon 1 cup of tomato sauce over the mozzarella, spreading gently.
Repeat the layers: 4 noodles, the remaining ricotta mixture, zucchini slices, ½ cup shredded mozzarella, and 1 cup of sauce.
For the final layer, place the last 4 noodles. Top with the remaining 1 cup of tomato sauce.
Sprinkle the remaining 1 cup of shredded mozzarella and 1 cup of grated parmesan cheese over the sauce.
Arrange the 7-8 slices of fresh mozzarella cheese on top.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 15-20 minutes before slicing and serving. This allows the layers to set for cleaner cuts.

Variations

Grilled Zucchini: For a smokier flavor, grill the zucchini slices for 2-3 minutes per side before layering.
No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles to skip the pre-cooking step. Ensure there is enough sauce around them.
Herb Ricotta: Mix chopped fresh basil, oregano, or parsley into the ricotta and parmesan mixture for an herby boost.
Individual Servings: Assemble the lasagna in smaller, oven-safe dishes or ramekins for personalized portions, adjusting the bake time as needed.

Tips for Success

Salting the zucchini slices and letting them sit for 10-15 minutes on paper towels will draw out excess moisture, preventing a watery lasagna. Pat them dry before assembling.
Letting the baked lasagna rest is non-negotiable. It firms up the layers, making it much easier to slice and serve.
If the top is browning too quickly under the broiler, simply place the foil loosely back over the dish.
Use a sharp knife or a serrated bread knife to cut through the cheesy top and layered noodles cleanly.

Storage & Reheating

Let the lasagna cool completely, then cover tightly or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F oven until heated through.

FAQ

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the bake time if starting from cold.

Do I have to peel the zucchini?

No, the skin is edible and helps the slices hold their shape. Just be sure to wash them well.

Why is my lasagna watery?

This is usually from the zucchini’s natural moisture. The key is to salt and drain the slices before assembling, as outlined in the tips.

Can I freeze this lasagna?

Yes. Bake, cool completely, wrap the whole dish (or individual portions) tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use if I don’t have fresh mozzarella slices?

You can simply omit them and use an extra ¾ cup of shredded mozzarella cheese for the top layer.

Can I use another type of cheese?

The recipe is designed for the flavors listed. However, you could substitute the ricotta with an equal amount of cottage cheese (small curd) blended until smooth for a similar texture.