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Creamy Zucchini and Ricotta Lasagna

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A lighter twist on the classic lasagna, this creamy zucchini and ricotta version layers tender zucchini slices, rich ricotta, and lasagna sheets, topped with golden melted cheese and fragrant herbs.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
  3. Add zucchini slices and sauté for 3–4 minutes until just tender. Season with salt and pepper. Remove from heat.
  4. In a bowl, mix ricotta, egg, Parmesan, oregano, and basil until combined. Season with a pinch of salt and pepper.
  5. Spread a thin layer of ricotta mixture on the bottom of the baking dish.
  6. Add a layer of lasagna sheets, followed by ricotta mixture, sautéed zucchini, and mozzarella. Repeat layers, ending with lasagna sheets topped with mozzarella.
  7. Cover with foil and bake for 20 minutes.
  8. Remove foil and bake for another 10–15 minutes until cheese is golden and bubbly.
  9. Garnish with fresh thyme before serving.

Notes

  • Use a mandoline slicer for evenly thin zucchini slices.
  • For extra flavor, grill zucchini slices instead of sautéing.
  • Let the lasagna rest for 5–10 minutes before slicing for cleaner servings.

Nutrition

Keywords: zucchini lasagna, ricotta lasagna, vegetarian lasagna, Italian pasta bake

Find it online: https://epicrecipebox.com/creamy-zucchini-and-ricotta-lasagna/