Zucchini Lasagna with Ricotta: 7 Reasons You’ll Adore It

Name: Zucchini Lasagna with Ricotta: 7 Reasons You'll Adore It
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 medium zucchinis, sliced; 15 oz ricotta cheese; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 teaspoon Italian seasoning; Salt and pepper to taste

By:

Christina R. Jones

June 23, 2025

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Oh my goodness, let me tell you about this incredible zucchini lasagna with ricotta! If you’re looking for a delicious and healthy twist on the classic lasagna, you’ve hit the jackpot. Zucchini, my friends, is not just a summer veggie; it’s a powerhouse of nutrients! Packed with vitamins and low in calories, it makes the perfect base for a lasagna that won’t weigh you down. You get all the comforting layers of cheese, marinara sauce, and a burst of flavor, but without the heavy pasta, making it a fantastic vegetarian option!

Zucchini Lasagna with Ricotta - detail 1

This recipe is super simple and showcases the creamy goodness of ricotta cheese, which blends beautifully with the layers of zucchini. Trust me, you won’t even miss the noodles! Whether it’s a cozy weeknight dinner or a gathering with friends, this zucchini lasagna is sure to impress. Plus, it’s a great way to sneak in some extra veggies! So, roll up your sleeves and get ready to enjoy a dish that’s hearty, satisfying, and oh-so-good for you!

Ingredients for Zucchini Lasagna with Ricotta

Gathering the right ingredients is key to making this scrumptious zucchini lasagna with ricotta. Here’s what you’ll need:

4 medium zucchinis, sliced lengthwise into thin strips – You want them as even as possible. A mandoline works wonders here!
15 oz ricotta cheese – This creamy cheese is the heart of your filling. Full-fat or part-skim works great; just avoid the low-fat stuff if you can.
2 cups marinara sauce – You can use your favorite store-bought brand or homemade if you’re feeling ambitious! Just make sure it’s delicious.
2 cups shredded mozzarella cheese – Fresh mozzarella is fantastic, but pre-shredded will save you time. Just remember to check for low moisture!
1/2 cup grated Parmesan cheese – This adds a lovely salty kick. Freshly grated is best, but the pre-packaged stuff works too!
1 egg – This helps bind the ricotta filling together. Room temperature eggs blend better, so take them out of the fridge ahead of time.
1 teaspoon Italian seasoning – A classic blend of herbs that elevates the flavor. Feel free to adjust according to your taste!
Salt and pepper to taste – Seasoning is crucial! Don’t skip this step; it really brings out the flavors!

Make sure to have all these ingredients ready and prepped before you dive into assembling your lasagna. Trust me, it’ll make the process so much smoother!

How to Prepare Zucchini Lasagna with Ricotta

Preheat Your Oven

First things first, let’s make sure your oven is ready to work its magic! Preheating is super important because it helps your lasagna cook evenly and achieve that bubbling, golden cheese top we all love. Set your oven to 375°F (190°C) and let it heat up while you prep your ingredients. This will ensure that once you pop that beauty in, it’s greeted with the right temperature to start the cooking process immediately.

Prepare the Zucchini

Now, onto the zucchinis! Slice them lengthwise into thin strips—aim for about 1/4 inch thick. A mandoline slicer is fantastic for achieving uniformity if you have one; it makes the job a breeze! Once sliced, sprinkle a little salt on the zucchini strips and let them sit for about 15 minutes. This step is crucial as it draws out excess moisture, preventing your lasagna from becoming watery. After they’ve rested, gently pat them dry with a paper towel to soak up that extra liquid. Trust me, this will make all the difference!

Mix the Ricotta Filling

In a mixing bowl, combine the ricotta cheese, egg, Italian seasoning, and some salt and pepper to taste. I love using a fork to mix it all together until it’s creamy and well blended—this way, you get a smooth filling that spreads easily. If you’re feeling adventurous, you can throw in some fresh herbs or a pinch of garlic powder for an extra flavor kick!

Assemble the Lasagna

Let’s get layering! Start by spreading a thin layer of marinara sauce on the bottom of your baking dish—this keeps everything nice and moist. Next, place a layer of zucchini strips over the sauce, followed by half of the ricotta mixture. Don’t be shy; spread it evenly all the way to the edges! Add another layer of marinara sauce and sprinkle some mozzarella cheese on top. Repeat these layers until all your ingredients are used up, finishing with a generous topping of mozzarella and a sprinkle of Parmesan cheese for that extra cheesy goodness.

Bake the Lasagna

Once everything is assembled, pop your lasagna in the preheated oven and let it bake for about 30-35 minutes. You’ll know it’s done when the cheese is bubbly and golden brown on top. If you want to be sure, you can check that the edges are slightly pulling away from the pan too—this is a good sign that it’s cooked through!

Cool and Serve

Patience is key here! Once you pull it out of the oven, let the lasagna cool for about 10 minutes before diving in. This resting period helps it set up a bit, making it easier to cut and serve. Plus, those flavors will meld together beautifully! Serve it warm, and watch as everyone enjoys a hearty slice of your delicious zucchini lasagna with ricotta!

Why You’ll Love This Recipe

Quick to Prepare: With only about 20 minutes of prep time, you can have this delicious dish ready to bake in no time!
Easy Layers: Assembling the lasagna is a breeze! Just layer and bake—no complicated techniques here.
Flavorful and Satisfying: The creamy ricotta, zesty marinara, and melty mozzarella create a comforting dish that satisfies your cravings.
Healthy Twist: Swapping out pasta for zucchini means fewer carbs and more veggies, making it a guilt-free indulgence.
Vegetarian Delight: This recipe is perfect for vegetarians or anyone looking to incorporate more plant-based meals into their diet.
Leftover Friendly: It tastes even better the next day! Reheat for a quick and delicious meal that’s just as good as the first time.

Tips for Success

Getting this zucchini lasagna with ricotta just right is all about the little details! Here are some pro tips to ensure you nail it every single time:

Use a Mandoline: If you can, get your hands on a mandoline slicer for the zucchini. It gives you those perfect, even slices that cook uniformly. If you don’t have one, just take your time with a sharp knife—uniformity is key!
Salt the Zucchini: Don’t skip the salting step! Letting the zucchini sit with salt before cooking helps draw out moisture, which is crucial for keeping your lasagna from becoming too watery. It’s a game changer!
Substitutions Galore: Feel free to switch up the cheeses! If you want a lighter option, you can use part-skim ricotta or even cottage cheese. For a bolder flavor, try adding a bit of goat cheese to the ricotta mix.
Make it Gluten-Free: This recipe is naturally gluten-free, but if you want to enhance the flavors, try adding some roasted red peppers or spinach for extra color and taste!
Extra Flavor Boost: If you’re a fan of fresh herbs, toss in some chopped basil or parsley into the ricotta mixture. It adds a fresh punch that pairs beautifully with the marinara sauce!
Check Your Marinara: Not all marinara sauces are created equal! Choose a brand that you love or make your own for the best flavor. A good sauce can elevate this dish tremendously.
Resting Period: I know it’s tempting to dig in right away, but letting your lasagna rest for 10 minutes after baking allows it to set up nicely, making it easier to slice and serve. Plus, it tastes even better as the flavors meld!
Leftover Love: This lasagna makes fantastic leftovers! Store any extras in an airtight container in the fridge, and enjoy a quick meal that tastes just as delicious the next day. You might even find the flavors have intensified!

By keeping these tips in mind, you’ll not only create a delicious zucchini lasagna with ricotta but also enjoy the cooking process even more! Happy cooking!

Nutritional Information for Zucchini Lasagna with Ricotta

Understanding the nutritional values of your meals is super important, especially when you’re making a healthy dish like this zucchini lasagna with ricotta. Here’s a breakdown of the typical nutritional values per serving (1 slice):

Calories: 250
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Sugar: 6g
Protein: 15g
Cholesterol: 50mg
Sodium: 450mg

Please note that these values are estimates and can vary based on specific ingredients and portion sizes. But overall, this zucchini lasagna is a deliciously nutritious option that fits perfectly into a balanced diet. Enjoy every bite while knowing you’re fueling your body right!

FAQ About Zucchini Lasagna with Ricotta

Q1: Can I use other vegetables instead of zucchini?
Absolutely! While zucchini is a fantastic base for this lasagna, you can experiment with other veggies like eggplant or even thinly sliced bell peppers. Just keep in mind that different vegetables might have varying moisture content, so you may need to adjust the salting and resting steps accordingly.

Q2: What can I substitute for ricotta cheese?
If you’re looking for alternatives, cottage cheese works well in place of ricotta. Just blend it up a bit for a smoother texture. You can also use mascarpone or a vegan ricotta if you want a dairy-free option. The key is to maintain that creamy consistency!

Q3: Can I prepare this lasagna ahead of time?
You bet! You can assemble the zucchini lasagna a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, pop it straight in the oven—just add a few extra minutes to the baking time since it’ll be starting off cold.

Q4: How do I store leftovers?
Leftover zucchini lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) until warmed through. You can also microwave individual portions if you’re short on time!

Q5: What can I serve with zucchini lasagna?
This lasagna pairs wonderfully with a fresh garden salad or some garlic bread for a complete meal. If you want to keep it light, a simple arugula salad drizzled with balsamic vinaigrette complements the rich flavors of the lasagna beautifully. Enjoy your delicious meal!

Storage & Reheating Instructions

Storing your leftover zucchini lasagna with ricotta is super easy, and following a few simple steps will help maintain its delicious flavor and texture! First, allow the lasagna to cool completely before storing it. This helps prevent condensation from forming in the container, which can make your lasagna soggy.

Once cooled, transfer any leftovers to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for about 3-4 days. If you want to keep it for a longer period, consider freezing it! Just be sure to wrap it well in plastic wrap or use a freezer-safe container to prevent freezer burn. Frozen zucchini lasagna can last for up to 2-3 months.

When you’re ready to enjoy your leftovers, reheating is key to keeping it just as tasty as the first time! If you’re reheating from the fridge, preheat your oven to 350°F (175°C). Place the lasagna in an oven-safe dish, cover it with foil to keep the moisture in, and heat it for about 20-25 minutes, or until it’s warmed through. If you want that melty cheese top, remove the foil for the last few minutes of baking!

If you’re short on time or just want a quick bite, you can microwave individual portions. Just pop it in the microwave for about 1-2 minutes, checking to see if it’s heated through. Adjust the time as necessary, depending on your microwave’s power.

With these storage and reheating tips, you’ll be able to savor every last bite of your zucchini lasagna with ricotta, keeping it delicious and satisfying for days to come!