Easy Zucchini Lasagna! This is our go to when we want something a little healthier for dinner. A delicious homemade tomato sauce that’s made from a simple mix of sweet tomatoes and herbs. Layered with thinly sliced zucchini, parmesan cheese, fresh mozzarella, ricotta, and no-boil lasagna noodles. This is the lighter/healthier take on the classic lasagna that we all know and love, but updated with an easier method and so much more flavor! Serve each slice topped with extra parmesan and freshly chopped basil for a comforting and hearty lasagna that everyone in the family will love!
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About The Recipe
Here is one secret about me that probably won’t shock anyone. I love Italian food! Though, it tends to be a little on the heavy side for me sometimes. One good Italian dinner and I feel full for weeks! (Which, by the way, totally sucks.)
I’m always looking for alternate ways to have the same great taste but.. less calories, less grease, fat, etc. A girl can only handle so much!
Now, comes in the inspiration for this Zucchini Lasagna.
My mom ordered groceries from the grocery store and, instead of getting us 4 zucchini like we asked for, we got 4 packs of 4. AH! We literally have 12+ zucchini in the fridge so, we’re trying to find good ways to cook it without it all tasting the same.
Luckily for us, we already had some of our Homemade Tomato Sauce in the freezer and no-cook lasagna noodles in the pantry, that and we always have lots of cheese.
Some things are just meant to happen and this lasagna was definitely one of them.
Equipment Needed
Ingredients
- Oven-Ready Lasagna Noodles
- Tomato Sauce
- Zucchini
- Parmesan Cheese
- Fresh Mozzarella Cheese
- Ricotta Cheese
Instructions
Time for the assembly! Begin with pasta sheets, followed by about 1/4-1/2 cup tomato sauce (just enough to cover the pasta), sprinkle with about half the grated parmesan cheese, shred about 5-6 pieces of fresh mozzarella, sprinkle some ricotta, layer on about 5 strips of thinly sliced zucchini, add more tomato sauce. Repeat these steps until you have reached the top of the casserole dish. Add extra cheese on top and place in a 350 degree oven for about an hour.
Once the lasagna is done, take it out of the oven and let it cool slightly before serving.
Storing/Reheating
Like so many other delicious casseroles, this can be frozen whole or in individual servings. I recommend individual servings because, well, it’s easy if you wanna grab a bite for lunch or if you’re the only one in the family that wants lasagna!
Though, if you have a big family or expect company, I fully recommend just freezing the whole casserole and not individual servings. Just reheat in the oven. You also may want to add a little extra cheese on top!
You can also refrigerate this. So, if you want a bite of lasagna for tomorrow’s lunch, no biggie! Just store in a plastic container and, when you want some, pop it into the microwave for a few minutes.
Substitutions
- No ricotta? No problem! You can substitute with cream cheese and have an equally delicious casserole.
- You can use a different type of lasagna noodle. Just remember to cook it first.
- You can substitute the zucchini for yellow squash, if need be.
Expert Tips
- If you have a mandoline, that’s the perfect tool to use to ensure consistent slices of zucchini.
- This recipe is specifically for a 2 1/2 inch deep casserole dish. If this is not the size you have, you may need to adjust ratios.
- Bake time may very due to oven temperature differentiations and how thick the zucchini slices are.
- You may need to cover the lasagna to keep from burning the cheese.
When you make this Zucchini Lasagna, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Recipe
Easy Zucchini Lasagna
Cheesy, delicious, and healthy...ish. This Zucchini Lasagna is perfect for nights when you are craving Italian food but don't want an overly heavy meal. So simple to make but bursting with flavor!
Ingredients
- 8 ounces lasagna noodles, oven ready or regular (cooked)
- 24 ounces tomato sauce
- 3 zucchini, sliced lengthwise into 1/8" slices
- 1 cup parmesan cheese, grated
- 16 ounces fresh mozzarella cheese, chopped
- 8 ounces ricotta cheese
Instructions
- Preheat oven to 350 degrees.
- Spray an 8"X11" casserole with cooking spray.
- If using traditional lasagna noodles, cook according to package directions. Drain.
- Place a layer of noodles in the bottom of the prepared casserole dish.
- Evenly spread 8 ounces of tomato sauce on top of noodles.
- Top with 1/3 of the zucchini slices.
- On top of the zucchini, add 1/3 cup grated parmesan, spread evenly.
- Then add 1/3 of the fresh mozzarella on top of the parmesan.
- Top with half the ricotta.
- Repeat layers, beginning with noodles.
- Top with a layer of noodles.
- Sprinkle with remaining 1/3 cup parmesan and remaining 1/3 of mozzarella.
- Bake for 1 hour to 1 hour and 15 minutes, until cooked through.
Notes
- No ricotta? No problem! You can substitute with cream cheese and have an equally delicious casserole.
- If you have a mandoline, that's the perfect tool to use to ensure consistent slices of zucchini.
- This recipe is specifically for a 2 1/2 inch deep casserole dish. If this is not the size you have, you may need to adjust ratios.
- Bake time may very due to oven temperature differentiations and how thick the zucchini slices are.
- You may need to cover the lasagna to keep from burning the cheese.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 612mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 22g
Stunning! I am definitely giving this a try. Love zucchini and love lasagne. Win-win!
Hi Jana! I hope you love this recipe, please let us know if you have any questions! x Caylie
Thanks!