Zucchini Lasagna has layers of tender zucchini, seasoned Italian sausage, marinara sauce, creamy ricotta, and plenty of melted mozzarella cheese. It has all the cheesy, saucy goodness of lasagna without using traditional pasta noodles.
I love making this when zucchini is plentiful and I want something a little different from traditional lasagna. The zucchini holds up nicely between the layers and goes so well with the rich meat sauce and cheese.
Why I Love Zucchini Lasagna
About the Ingredients ⭐
- Zucchini: Slice lengthwise into thin strips to replace traditional lasagna noodles.
- Italian Sausage: Hot Italian sausage adds plenty of flavor to the meat sauce.
- Marinara Sauce: Use your favorite jarred marinara to keep prep easy.
- Ricotta & Egg: Combine to make the creamy cheese layer.
- Mozzarella: Adds plenty of melty cheese between the layers and on top.
- Garlic Powder: Adds extra flavor to the sausage and sauce.
Be sure to check out the full recipe and ingredient list below
How to Make Zucchini Lasagna
Make the Meat Sauce: Preheat the oven to 350°F. Cook the Italian sausage over medium heat until browned and crumbled. Stir in the marinara sauce and set aside.
Prepare the Zucchini: Slice the zucchini lengthwise into thin strips using a mandoline. Place the slices on paper towels, sprinkle lightly with salt, and let sit for 15 minutes. Blot well to remove the excess moisture.
Make the Ricotta Mixture: Mix the ricotta, egg, garlic powder, and 8 ounces of mozzarella in a large bowl.
Layer the Lasagna: Spread meat sauce over the bottom of a 9×13-inch baking dish. Add a layer of zucchini followed by the ricotta mixture and more meat sauce. Continue layering, finishing with zucchini, meat sauce, and the remaining mozzarella.
Bake: Bake for 1 hour. Remove from the oven and let the lasagna rest for 15–20 minutes before slicing.
Tips I Found Helpful 💙
- Slice evenly: A mandoline makes it easy to get thin, even zucchini slices.
- Remove the moisture: Salt and blot the zucchini well to help prevent watery lasagna.
- Don’t skip the rest: Let the lasagna sit for 15–20 minutes before slicing so the layers hold together.
- Use freshly shredded cheese: It melts more smoothly than pre-shredded mozzarella.
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Zucchini Lasagna
Zucchini Lasagna has layers of zucchini, Italian sausage, marinara, creamy ricotta, and plenty of melted mozzarella.
Ingredients
- 3 large zucchini
- 1 pound hot Italian sausage
- 1 teaspoon garlic powder
- 1 (45-ounce) jar marinara sauce
- 32 ounces ricotta cheese
- 1 large egg
- 16 ounces mozzarella cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Cook the Italian sausage in a large skillet over medium heat until browned and crumbled.
- Stir in the marinara sauce, then remove from the heat and set aside.
- Slice the zucchini lengthwise into thin, even strips using a mandoline.
- Place the zucchini slices on paper towels and sprinkle lightly with salt. Let sit for 15 minutes, then blot well to remove excess moisture.
- In a large bowl, combine the ricotta cheese, egg, garlic powder, and 8 ounces of mozzarella.
- Spread a layer of meat sauce over the bottom of a 9x13-inch baking dish.
- Add a layer of zucchini, followed by a layer of the ricotta mixture and more meat sauce.
- Continue layering, finishing with zucchini, meat sauce, and the remaining 8 ounces of mozzarella.
- Bake for 1 hour.
- Remove from the oven and let rest for 15–20 minutes before slicing.
Notes
Removing as much moisture as possible from the zucchini helps keep the lasagna from becoming watery. Be sure to let it rest before slicing so the layers have time to set.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 379Total Fat: 26gSaturated Fat: 13gUnsaturated Fat: 13gCholesterol: 91mgSodium: 648mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 26g
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