Meatless Zucchini Lasagna
This meatless zucchini lasagna is a hearty and healthy twist on the classic, made with thin zucchini planks instead of noodles, creamy ricotta, rich marinara, and plenty of gooey cheese. Perfect for gluten-free and vegetarian eaters, it’s light, flavorful, and comforting—without missing the pasta one bit.
Equipment
- Mandoline or sharp chef’s knife
- 9x13" baking dish
- Parchment paper
- Baking sheets
- Mixing bowls
- Cheese grater
- Paper towels
- Spatula or offset spreader
Ingredients
- 3 medium zucchini sliced into thin planks (lengthwise, ~1/8 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt for sweating zucchini
- 1½ cups ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh basil or 1 tsp dried
- ½ teaspoon garlic powder
- 1½ cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese optional
- Fresh basil leaves for garnish
Instructions
- Prep the zucchini: Slice zucchini into long, thin planks. Sprinkle with salt and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels. Optional: roast at 400°F (200°C) for 10 minutes to reduce moisture further.
- Mix ricotta filling: In a bowl, combine ricotta, egg, garlic powder, and chopped basil. Mix until smooth and set aside.
- Assemble: In a 9×13 baking dish, spread a thin layer of marinara on the bottom. Layer zucchini planks side-by-side. Add dollops of ricotta filling and spread evenly. Top with shredded mozzarella. Repeat layers (sauce, zucchini, ricotta, cheese) until ingredients are used up.
- Top & bake: Finish with a generous layer of marinara and remaining mozzarella (and parmesan if using).
- Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake an additional 15–20 minutes until bubbly and golden.
- Rest & serve: Let lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil and enjoy!
Notes
Sweating zucchini helps prevent a watery lasagna. Don't skip this step!
You can use cottage cheese instead of ricotta—just strain well first.
Make it ahead: Assemble and refrigerate for up to 24 hours before baking.
Leftovers keep well in the fridge for 3–4 days or can be frozen.