Easy Zucchini Lasagna

Introduction

This Easy Zucchini Lasagna is a fantastic way to enjoy a classic comfort food with a lighter, veggie-packed twist. By layering tender slices of zucchini with rich cheeses and tomato sauce, you create a satisfying meal that feels both indulgent and fresh. You’ll love how the zucchini adds a wonderful texture and keeps the dish from feeling too heavy.

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). Cook the 12 lasagna noodles according to package directions until al dente. Drain and set aside.
While the noodles cook, prepare the zucchini. Slice 4-5 zucchini lengthwise into ¼” thick strips.
In a medium bowl, mix the 1 cup ricotta cheese with 1 cup of the grated parmesan cheese.
To assemble, spread ½ cup of the tomato sauce on the bottom of a 9×13 inch baking dish.
Arrange a layer of 4 cooked lasagna noodles over the sauce. Spread half of the ricotta-parmesan mixture over the noodles.
Arrange a single layer of zucchini slices over the ricotta mixture. Top the zucchini with 1 cup of tomato sauce, then sprinkle with ½ cup of the shredded mozzarella cheese.
Repeat the layers: 4 noodles, the remaining ricotta mixture, zucchini slices, 1 cup of tomato sauce, and ½ cup shredded mozzarella.
For the final layer, place the last 4 noodles. Cover with the remaining 1 cup of tomato sauce. Arrange the 7-8 slices of fresh mozzarella cheese on top, then sprinkle with the remaining ⅓ cup grated parmesan and ¾ cup shredded mozzarella.
Cover the dish tightly with aluminum foil. 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 minutes before slicing and serving.

Variations

No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles for an even faster prep; you may need to add a bit more sauce.
Grilled Zucchini: Grill the zucchini slices for a few minutes before assembling to add a smoky flavor.
Vegetarian Protein Boost: Add a layer of thinly sliced, pan-seared eggplant alongside the zucchini.
Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for perfectly portioned individual servings.

Tips for Success

Salt the zucchini slices and let them drain on paper towels for 10-15 minutes before assembling to remove excess moisture and prevent a watery lasagna.
Ensure your tomato sauce is well-seasoned, as it’s the primary flavor agent for the layers.
Letting the lasagna rest after baking is crucial—it allows the layers to set for cleaner slices.
If the top isn’t browning to your liking after the uncovered bake time, broil for 1-2 minutes, watching closely to prevent burning.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. For best results when reheating, cover individual portions with a damp paper towel and microwave until hot, or reheat covered with foil in a 350°F oven until warmed through.

FAQ

Can I make this lasagna ahead of time?

Yes, you can assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

Do I have to peel the zucchini?

No, the skin is thin and tender. Leaving it on adds color, nutrients, and helps the slices hold their shape.

My lasagna is watery. How can I fix this?

This is usually from zucchini moisture. Next time, salt and drain the slices as suggested in the tips. For now, use a slotted spoon to serve.

Can I use only zucchini instead of noodles?

This recipe uses both for structure and heartiness. For a noodle-free version, you would need to significantly increase the amount of zucchini and adjust layering technique.

Can I freeze this lasagna?

Yes, after baking and cooling, wrap the whole dish or portions tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

What can I use instead of fresh mozzarella slices?

You can simply use an additional 1 ½ cups of shredded mozzarella cheese for the top layer instead of the fresh slices.