Easy Zucchini Lasagna

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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, shredded mozzarella, fresh mozzarella, ricotta, and 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 a sprinkling extra grated parmesan cheese and freshly chopped basil for a comforting and hearty lasagna that everyone in the family will love!

Zucchini lasagna in white casserole with slice missing, basil leaves and thyme sprigs on top, gold spoon beside, and more herbs and flowers around

About The Recipe

Here is one secret about me that probably won’t shock anyone…we LOVE Italian food in our house! Growing up, my brother and I were competitive swimmers. To say we ate a lot of pasta would be an understatement! My mom almost always made a delicious Italian pasta dish for dinner.

Though, as we got older and stopped swimming, that did fade quite a bit. We favored lighter, more vegetable oriented dishes. Honestly, one traditional Italian meal and I feel full for weeks!

So, my mom and I are always looking for fun, easy, and delicious ways to lighten up some of our favorite Italian foods. Especially during the summer!

Which, is how we came to making this delicious lasagna.

A few days ago, my mom ordered some groceries and, instead of getting 4 large zucchini, 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 plenty of lasagna noodles in the pantry, and we always have lots of cheese on hand!

overhead shot of slice of lasagna on white plate with two glasses of white wine beside, herbs around, flaked salt, white napkin, and gold spoon on marble surface

So, we started building…and building. This lasagna is FOUR layers of deliciousness. No joke, this is probably one of my absolute favorite things we’ve ever made!

It’s light, but still filling, full of flavor, and pretty healthy, too! Even if you have picky eaters in your family, this lasagna is something everyone will love. So simple, but so delicious.

Reasons You Will Love This Zucchini Lasagna

  • Super simple to make!
  • Only seven ingredients.
  • Builds up to 4 layers of deliciousness.
  • Something even the pickiest of eaters will LOVE!
  • Stores and reheats well.
  • Perfect way to use summer zucchini.
angled shot of zucchini lasagna on marble surface with stack of plates and empty glasses behind, gold spoon beside, herbs around, and two glasses of white wine

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • Lasagna Noodles
  • Tomato Sauce
  • Zucchini
  • Parmesan Cheese
  • Shredded Mozzarella Cheese
  • Fresh Mozzarella Cheese
  • Ricotta Cheese
grated cheese, ricotta, sliced zucchini, tomato sauce, mozzarella slices, and lasagna noodles on marble surface

How To Make Zucchini Lasagna

Step 1: Build the layers

Place a layer of noodles in the bottom of the prepared casserole dish. Evenly spread 1/4 of tomato sauce on top of noodles.

Top with 1/4 of the zucchini slices. Sprinkle 1/4 of the parmesan on top of the zucchini. Sprinkle 1/3 cup of the grated mozzarella on top of the parmesan. Top with 1/3 of the ricotta. Repeat the layers twice more. Finish with lasagna noodles and top with shredded mozzarella and fresh mozzarella.

Step 2: Bake

Bake for 50-60 minutes, until cooked through.

baked lasagna on marble surface

How To Store

Like so many other delicious casseroles, this lasagna 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 either baked or unbaked. Just be sure to set the casserole out of the freezer about 2-4 hours before you’re ready to 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 oven ready lasagna noodles, if you have them. These do not require any cooking and make this casserole come together very quickly!
  • You can use yellow squash in this recipe, if you would like.
  • If you would like to make this recipe vegan, make sure your lasagna noodles are egg free and use your favorite vegan cheeses!

Looking for more recipes like this? Here are a few you may like: Caprese Pasta Salad, Homemade Tomato Soup, Margherita Pizza, Baked Mac and Cheese

overhead shot of lasagna with two slices missing from bottom left corner

Expert Tips

  • After cooking the lasagna noodles, be sure to run them under some cold water to ensure it stops cooking!
  • If you have a mandoline, that’s the perfect tool to use to ensure consistent slices of zucchini.
  • This recipe is specifically for a 3 inch deep casserole dish. Be sure you have one tall enough!
  • 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 Easy 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.

Zucchini lasagna in white casserole with slice missing, basil leaves and thyme sprigs on top, gold spoon beside, and more herbs and flowers around

Easy Zucchini Lasagna

Traci
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!
5 from 3 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Cuisine Italian/American
Servings 8 servings
Calories 497 kcal

Ingredients
 

  • 12 lasagna noodles
  • 3 ½ cups tomato sauce
  • 4-5 zucchini, sliced lengthwise into ¼" slices
  • 1 ⅓ cups grated parmesan cheese
  • 1 ¾ cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 7-8 slices fresh mozzarella cheese

Instructions

  • Heat oven to 350 degrees.
  • Spray an 8 ½"x12"x3" casserole with cooking spray. Set aside.
  • Cook lasagna noodles according to package directions.
  • Place a layer of noodles in the bottom of the prepared casserole dish.
  • Evenly spread ¼ of tomato sauce on top of noodles.
  • Top with ¼ of the zucchini slices.
  • Sprinkle ¼ of the parmesan on top of the zucchini.
  • Sprinkle ⅓ cup of the grated mozzarella on top of the parmesan.
  • Top with ⅓ of the ricotta.
  • Repeat layers twice more, beginning with noodles.
  • Top with a layer of noodles.
  • Sprinkle with remaining ⅓ cup parmesan and remaining ¾ cup of grated mozzarella.
  • Lay fresh mozzarella slices on top.
  • Bake for 50-60 minutes, until cooked through.

Notes

Substitutions:
  • No ricotta? No problem! You can substitute with cream cheese and have an equally delicious casserole.
  • You can use oven ready lasagna noodles, if you have them. These do not require any cooking and make this casserole come together very quickly!
  • You can use yellow squash in this recipe, if you would like.
  • If you would like to make this recipe vegan, make sure your lasagna noodles are egg free and use your favorite vegan cheeses!
 
Expert Tips:
  • After cooking the lasagna noodles, be sure to run them under some cold water to ensure it stops cooking!
  • If you have a mandoline, that’s the perfect tool to use to ensure consistent slices of zucchini.
  • This recipe is specifically for a 3 inch deep casserole dish. Be sure you have one tall enough!
  • 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.

Nutrition

Serving: 1sliceCalories: 497kcalCarbohydrates: 45gProtein: 29gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 1158mgPotassium: 784mgFiber: 4gSugar: 8gVitamin A: 1343IUVitamin C: 25mgCalcium: 531mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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5 Comments

  1. 5 stars
    This is seriously amazing. I made the tomato sauce last night and the lasagna tonight. Seriously, the best lasagna I’ve had in a long time. Super flavorful. Can’t wait for leftovers tomorrow!