Short Description

Layers of tender zucchini, silky ricotta, and perfectly baked lasagna sheets, topped with golden melted cheese and fragrant herbs—for a light yet indulgent twist on the classic lasagna.

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Why You’ll Love This Recipe

• A lighter, vegetable-forward take on traditional lasagna.
• Silky ricotta adds creaminess without overwhelming richness.
• Fresh zucchini and herbs keep it bright and flavorful.
• Easily adaptable for varied dietary needs or preferences.

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ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 9 lasagna sheets (cooked according to package instructions)
• 2 medium zucchinis, thinly sliced lengthwise
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh thyme, for garnish

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directions

1. Preheat your oven to 375 °F (190 °C). Grease a 9×9-inch baking dish.
2. In a skillet over medium heat, warm the olive oil. Add minced garlic and cook for about 1 minute. Then add the zucchini slices and sauté for 3–4 minutes until they are just tender. Season with salt and pepper. Remove from heat.
3. In a mixing bowl, combine ricotta, egg, Parmesan, oregano, and basil until well blended. Season with a pinch of salt and pepper.
4. Spread a thin layer of the ricotta mixture on the bottom of the baking dish. Place a layer of lasagna sheets on top, then layer ricotta mixture, sautéed zucchini, and mozzarella. Continue layering, finishing with lasagna sheets topped with remaining mozzarella.
5. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, until the cheese is golden and bubbly.
6. Garnish with fresh thyme before serving.

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Servings and timing

• Servings: Not specified. Based on a 9×9-inch dish, this recipe likely serves 4 to 6 portions.
• Total time estimate:
  • Preparation: ~20–25 minutes (sautéing, mixing, assembling)
  • Baking: 30–35 minutes
  • Total: Approximately 50–60 minutes

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Variations

• Gluten-free: Substitute with gluten-free lasagna sheets.
• Vegan:
  • Use plant-based ricotta and mozzarella alternatives.
  • Omit the egg or replace with tofu or a flax-egg binder.
• Herb variation: Swap dried oregano and basil for fresh basil, parsley, or even a pinch of fresh thyme.
• Add protein: Incorporate layers of spinach, cooked chicken, or lean ground turkey for extra heartiness.
• Spicy kick: Add a pinch of red pepper flakes to the ricotta mixture for subtle heat.

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storage/reheating

• To store: Cool completely, cover tightly with plastic wrap or foil, and refrigerate for up to 3–4 days. For longer storage, freeze for up to 2 months—wrap tightly and ideally freeze in portion-size servings.
• To reheat:
  • From the fridge: Cover with foil and bake at 350 °F (175 °C) until heated through, about 15–20 minutes.
  • From frozen: Bake covered at 350 °F (175 °C) for 30–40 minutes, then remove foil and bake another 10–15 minutes until heated and the top is slightly golden.

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FAQs

1. Can I use fresh pasta sheets instead of dried lasagna sheets?

Yes. Fresh sheets may require less cooking time—check package instructions and adjust layering accordingly.

2. Do I need to pre-cook the lasagna sheets?

If using no-boil or fresh sheets, you may skip pre-cooking. For dried sheets, follow the package directions to ensure they soften properly during baking.

3. Can I prepare this ahead of time?

Absolutely. Assemble the lasagna, cover, and refrigerate up to 24 hours before baking for convenience.

4. What can I use instead of ricotta?

Cottage cheese (blended smooth), mascarpone, or bechamel sauce are suitable alternatives.

5. How can I make it more savory?

Brown some onions with garlic or add a sprinkle of nutmeg to the ricotta mixture for added depth.

6. Can I freeze the assembled but unbaked lasagna?

Yes. Cover well and freeze for up to 2 months. Bake from frozen, adding extra cooking time as needed.

7. Is it possible to reduce cheese content?

Absolutely; you can decrease or omit mozzarella or Parmesan to suit dietary preferences—though flavor and texture may vary.

8. How do I avoid a watery lasagna?

Be sure to dry-sauté zucchini until excess moisture evaporates. Salting zucchini slices and letting them rest briefly before cooking also helps draw out water.

9. Can I make this gluten-free?

Yes—simply use gluten-free lasagna sheets available in most specialty or health-food stores.

10. Can I add other vegetables?

Certainly. Sliced mushrooms, spinach, or roasted bell peppers complement zucchini nicely and add flavor and color.

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Conclusion

This creamy zucchini and ricotta lasagna offers a deliciously lighter twist on the familiar comfort classic. With bright vegetable layers, smooth ricotta, and gooey melted cheese, it makes an inviting dinner choice. Versatile and customizable—from dietary tweaks to flavor variations—this dish is sure to delight both your eyes and palate.

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