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No-Bake Zucchini Ricotta Lasagna

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A fresh, light, and summery twist on traditional lasagna featuring thinly sliced zucchini, herbed ricotta, lemon zest, and a drizzle of olive oil—perfect for a low-carb, no-bake delight.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 cup whole milk ricotta cheese
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon olive oil, plus more for grilling
  • Salt and pepper to taste
  • Optional: fresh herbs and lemon zest for garnish

Instructions

  1. Preheat a grill pan over medium-high heat. Lightly brush zucchini slices with olive oil and grill for 1–2 minutes per side, until soft and slightly charred. Set aside.
  2. In a bowl, combine ricotta, Greek yogurt, chopped basil, mint, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well until creamy.
  3. On a plate, begin layering the grilled zucchini slices and ricotta mixture: start with zucchini, then a layer of the ricotta mixture. Repeat for 3–4 layers, finishing with zucchini on top.
  4. Drizzle with olive oil and garnish with more herbs and lemon zest. Serve chilled or at room temperature.

Notes

  • Use a mandoline for even zucchini slices.
  • Chill before serving for best texture and flavor.
  • Can be made ahead and stored in the refrigerator for up to 1 day.

Nutrition

Keywords: no-bake lasagna, zucchini lasagna, ricotta zucchini stack, low-carb lasagna, vegetarian summer dish

Find it online: https://epicrecipebox.com/no-bake-zucchini-ricotta-lasagna/