Easy Zucchini Lasagna

Introduction

You get all the comfort of a classic lasagna with a lighter, veggie-forward twist in this Easy Zucchini Lasagna. It layers tender zucchini slices with rich cheeses and savory tomato sauce for a meal that’s both satisfying and packed with garden freshness. It’s the perfect dish to sneak in extra vegetables without sacrificing an ounce of flavor.

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: 1 hour 25 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).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
While the noodles cook, pat the sliced zucchini dry with paper towels to remove excess moisture.
In a medium bowl, combine the ricotta cheese, 1 cup of the grated parmesan, and 1 cup of the shredded mozzarella.
Spread about ½ cup of tomato sauce evenly on the bottom of a 9×13 inch baking dish.
Layer 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles.
Arrange a single layer of zucchini slices over the ricotta. Top with about 1 cup of tomato sauce.
Repeat the layers: 3 noodles, the remaining ricotta mixture, zucchini slices, and another 1 cup of tomato sauce.
Add the final layer of 3 noodles. Spread the remaining 1 cup of tomato sauce over the top.
Sprinkle the remaining ⅓ cup of grated parmesan and ¾ cup of shredded mozzarella over the sauce. Arrange the slices of fresh mozzarella on top.
Cover the dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

No-Boil Noodle Method: Use oven-ready lasagna noodles and add an extra ½ cup of water to your tomato sauce before assembling for perfect, no-cook layers.
Grilled Zucchini: Grill the zucchini slices for a few minutes before assembling to add a smoky flavor and reduce moisture even further.
Individual Portions: Assemble the lasagna in smaller, oven-safe dishes or foil tins for perfect single servings that are great for meal prep.
Herb Infusion: Mix a tablespoon of dried Italian herbs (oregano, basil) directly into your ricotta cheese mixture for an extra flavor boost.

Tips for Success

Salting the zucchini slices and letting them sit for 15 minutes before patting them dry significantly reduces excess water and prevents a soggy lasagna.
Letting the baked lasagna rest is not optional—it allows the layers to set, making it much easier to cut clean slices.
If your fresh mozzarella is very wet, pat the slices dry with a paper towel before adding to the top to help it brown beautifully.
For a deeper flavor, consider simmering your tomato sauce with a pinch of red pepper flakes or a clove of minced garlic before assembling, though it’s delicious as-is.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes until heated through.

FAQ

Can I make this lasagna ahead of time?

Yes, assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I need to peel the zucchini?

No, the skin is thin and edible. It also helps the slices hold their shape during baking.

Can I freeze zucchini lasagna?

Absolutely. Assemble, wrap tightly, and freeze before baking. Thaw overnight in the fridge and bake as directed, adding time as needed until hot and bubbly.

Why is my lasagna watery?

The most common cause is not removing enough moisture from the zucchini. Be diligent about patting them very dry with paper towels.

Can I substitute cottage cheese for ricotta?

Yes, cottage cheese is a common substitute. For a smoother texture, you can blend it in a food processor first.

What if I don’t have fresh mozzarella?

You can simply omit it and use an additional ¾ cup of shredded mozzarella on the top layer instead.