Okay, I have to admit—this zucchini noodle lasagna might just be my sneaky way of enjoying all the cozy, cheesy comfort of classic lasagna without the carb overload. Picture this: thin ribbons of vibrant green zucchini layered with rich, creamy ricotta and bubbling marinara sauce, all baked until golden and irresistible. It’s like lasagna, but way lighter and fresher—plus, it comes together faster than waiting for that pasta water to boil forever. Trust me, once you try this, you’ll wonder how you ever ate lasagna the old-fashioned way! Plus, it’s a fantastic way to sneak extra veggies onto your plate without anyone batting an eye.
Quick Facts
Yield: Serves 4
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 60 minutes
Ingredients
For the Main Dish:
4 medium zucchini, sliced lengthwise into thin ribbons (about 1/8-inch thick)
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1 large egg
2 cups marinara sauce (store-bought or homemade)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish (optional)
How I Make It
Step 1:
Start by slicing your zucchini into long thin ribbons — a veggie peeler works wonders here to get nice even strips. After that, sprinkle the zucchini slices with a little salt and let them rest in a colander for 10 minutes to draw out excess moisture. This step is key to keeping the lasagna from getting watery!
Step 2:
While the zucchini is sweating, mix together the ricotta cheese, egg, and a pinch of salt and pepper in a bowl. This creamy mixture will be the luscious layer that holds everything together.
Step 3:
Next, warm 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then stir the garlic into your marinara sauce for an extra flavor boost.
Step 4:
Pat the zucchini slices dry with paper towels to remove the moisture you drew out earlier. This helps keep your lasagna layers firm and prevents sogginess.
Step 5:
Now, it’s time to assemble! In a baking dish, spread a thin layer of sauce on the bottom. Layer zucchini slices next, followed by dollops of the ricotta mixture, then a sprinkle of mozzarella. Repeat the layers until you run out of ingredients, finishing with sauce, mozzarella, and Parmesan on top.
Step 6:
Cover with foil and bake at 375°F for 25 minutes. Remove foil and bake another 10 minutes to brown the cheese. Let it cool for 5 minutes before serving to let those flavors settle.
Variations & Tips
Use yellow squash along with zucchini for a colorful twist.
Swap out ricotta with cottage cheese for a lighter option.
Add ground turkey or cooked spinach for extra protein and veggies.
If you don’t have a peeler, thinly slice zucchini with a knife — just try to keep the slices even.
For a dairy-free version, use vegan cheese and a tofu ricotta alternative.
How I Like to Serve It
This dish pairs beautifully with a simple arugula salad tossed in lemon vinaigrette for a bright contrast. It’s a great weeknight meal that feels special enough for a cozy dinner with friends or family. And honestly, it’s wonderful leftover, so make sure to have some ready for the next day!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat covered in the oven at 350°F or in the microwave until warmed through.
Closing: This zucchini noodle lasagna is the perfect blend of fresh veggies and comforting cheese, making it a reliable favorite every time I want a hearty meal without the heaviness.
