I swapped noodles for thin zucchini ribbons in my Zucchini Lasagna, preserving the classic layers and components while presenting the dish as a clever vegetable-first twist that invites a closer look.

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I’ve always loved lasagna but hated the heavy noodles, so I swapped them for layers of zucchini and was shocked at how much flavor stayed. I stuff it with ricotta and a saucy meat or herb mix and it becomes this bright, satisfying weeknight dish that feels fancy without the fuss.

This Gluten Free Zucchini Lasagna Recipe surprised my friends who are skeptical, and calling it a Lasagna Recipe With Ricotta makes it sound classic while still being lighter. I promise it’s messy and not perfect but its one of those meals that keeps you going back for seconds.

Ingredients

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Zucchini, low calorie, high in water and fiber, keeps the lasagna light.
Ground turkey or beef, lean protein, keeps it filling and savory without excess fat.
Ricotta cheese, creamy and mild, adds protein and calcium, it’s great for texture.
Marinara sauce, bright tomato flavor, gives vitamin C and a touch of natural sweetness.
Mozzarella, melty cheese with moderate fat, gives gooey texture and milky richness.
Basil, fresh herb, bright aromatic lift, a few leaves really go a long way.
Garlic, pungent and savory, boosts depth and aroma, a little packs big flavor.
Olive oil, healthy monounsaturated fat, helps brown meat and carries flavors through.
Parmesan, salty umami punch, grates finely to add a sharp finishing note.

Ingredient Quantities

about 3 medium zucchinis (roughly 1 1/2 to 2 lb)

2 tbsp olive oil

1 lb lean ground turkey or beef your call

1 small yellow onion, finely chopped

2 to 3 garlic cloves, minced

24 oz jar marinara sauce (about 3 cups)

15 oz ricotta cheese (about 1 1/2 cups)

1 large egg

8 oz shredded mozzarella (about 2 cups)

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh basil

1 tsp dried oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

pinch red pepper flakes optional

How to Make this

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1. Preheat oven to 375°F and lightly oil a 9×13 inch baking dish.

2. Trim ends from about 3 medium zucchinis and slice lengthwise into 1/8 to 1/4 inch slices. Lay slices on paper towels, sprinkle lightly with salt and let sit 10 to 15 minutes to draw out water, then pat dry real good. If you prefer, you can roast the slices on a sheet pan at 425°F for 8 to 10 minutes instead to remove moisture.

3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and cook until soft, about 4 minutes. Add 1 lb lean ground turkey or beef and cook, breaking it up, until no longer pink. Stir in 2 to 3 minced garlic cloves and cook 30 seconds more.

4. Pour in the 24 oz jar of marinara sauce, then season with 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and a pinch of red pepper flakes if using. Simmer gently 5 to 10 minutes to meld flavors. Stir in about 1 tbsp chopped fresh basil at the end.

5. Meanwhile mix the cheese filling: in a bowl combine 15 oz ricotta cheese, 1 large egg, 2 tbsp chopped fresh basil, and about half of the 1/2 cup grated Parmesan (reserve the other half for topping). Season with a little salt and pepper and stir until smooth.

6. Start layering: spread a thin layer of meat sauce on the bottom of the baking dish, then arrange a single layer of zucchini slices to cover. Dollop and spread about one third of the ricotta mixture over the zucchini, sprinkle some shredded mozzarella (use the 8 oz total divided across layers), then spoon on more meat sauce. Repeat layers (zucchini, ricotta, mozzarella, sauce) and finish with a top layer of sauce, the remaining mozzarella and the reserved Parmesan.

7. Cover the dish tightly with foil and bake at 375°F for 25 to 30 minutes. Then remove foil and bake another 10 to 15 minutes until cheese is bubbly and lightly golden.

8. Let the lasagna rest 10 to 15 minutes after baking so it sets and slices cleaner. Garnish with any extra chopped basil before serving.

9. Tip: if your zucchini still seems watery, press slices between towels or blot again before assembling, and use a slotted spoon to drain any excess fat from the meat before adding the sauce.

Equipment Needed

1. 9 by 13 inch baking dish, lightly oiled
2. Large skillet for browning the meat and simmering sauce
3. Baking sheet for roasting zucchini if you choose that method
4. Cutting board
5. Chefs knife for slicing zucchinis and chopping onion
6. Mixing bowl for the ricotta, egg and herbs
7. Measuring cups and spoons
8. Wooden spoon or spatula and a slotted spoon to drain excess fat
9. Paper towels or clean kitchen towels plus aluminum foil to cover while baking

FAQ

How do I stop the zucchini from making the lasagna soggy?

Salt the sliced zucchini and let it sit 10 to 15 minutes, then pat dry with paper towels. You can also roast or grill the slices for 5 to 8 minutes to pull out extra water. Use lean meat and drain any fat, and don't overload with sauce. Works really well.

Can I make this vegetarian or swap the meats and cheeses?

Yes. Swap turkey/beef for cooked lentils, chopped mushrooms, or a veggie crumble. Ricotta can be replaced with blended cottage cheese or plain Greek yogurt mixed with an egg. For vegan, use tofu ricotta and a plant based cheese but texture will be different.

What's the best baking temperature and time and should I cover it?

Bake at 375°F for about 35 to 45 minutes. Cover with foil for the first 25 minutes so it heats through, then uncover to brown the cheese for the last 10 to 15 minutes. Let it rest 10 to 15 minutes before cutting so it sets up.

Can I make this ahead or freeze it?

Yes. Assemble and refrigerate for up to 24 hours before baking. To freeze, assemble in a freezer safe dish, wrap well and freeze up to 2 months. Thaw in the fridge overnight then bake 10 to 20 minutes longer than fresh. If you freeze after baking, reheat covered at 350°F until warmed through.

How many servings does this make and how should I store leftovers?

This dish serves about 6 people depending on portions. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave until hot.

Any quick tips to boost flavor without extra work?

Fold chopped fresh basil into the ricotta, add a pinch of red pepper flakes to the sauce, and use a good quality marinara. Browning the meat well before adding sauce gives extra depth. Small things, big difference.

Incredibly Flavorful Zucchini Lasagna – Healthy Recipes Blog Substitutions and Variations

Zucchini swap: thinly sliced eggplant or yellow summer squash. Salt the slices and let them sit about 10 minutes, then pat dry and roast or grill so they dont make the lasagna soggy.
Ground turkey or beef swap: Italian sausage or plant based crumbles. If you use sausage, ease up on added salt and oregano cause sausage is already seasoned.
Ricotta swap: blended cottage cheese for a lighter texture, or firm tofu blended with lemon juice and nutritional yeast for a vegan option. Add one beaten egg or a tablespoon of aquafaba to help bind if needed.
Mozzarella and Parmesan swap: try shredded provolone or fontina for great melt and flavor, or use vegan mozzarella plus a sprinkle of nutritional yeast for that cheesy umami without dairy.

Pro Tips

1) Press and dry the zucchini like your life depends on it. Salt them, let them sit, then blot or press with towels for at least 10 minutes, or roast them on a sheet to drive off moisture and get a little browning. If theyre still weepy after assembly you will regret it.

2) Dont skip draining the meat and reducing the sauce a bit. Even lean turkey can release water, so skim juice with a slotted spoon and simmer the sauce longer so it isnt watery when you bake. A slightly thicker sauce holds the layers together better.

3) Taste as you go, especially the ricotta and the meat. Ricotta needs a little salt and brightening, a tiny splash of vinegar or some lemon zest helps, and turkey benefits from extra garlic, oregano or a dash of Worcestershire if you have it. Seasoning here saves a bland casserole later.

4) Keep slices even and stack smart. Use a mandoline or steady knife so slices cook the same, overlap them slightly so there are no gaps, and spread a thin base layer of sauce first so the zucchini doesnt stick to the dish. This makes slicing and serving way cleaner.

5) Let it rest and finish strong. After baking wait ten to fifteen minutes before cutting so it sets, and if you want a more golden top, put it under the broiler for one to two minutes but dont walk away or itll burn. Garnish with fresh basil just before serving for brightness.

Incredibly Flavorful Zucchini Lasagna – Healthy Recipes Blog

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

497

kcal

Equipment: 1. 9 by 13 inch baking dish, lightly oiled
2. Large skillet for browning the meat and simmering sauce
3. Baking sheet for roasting zucchini if you choose that method
4. Cutting board
5. Chefs knife for slicing zucchinis and chopping onion
6. Mixing bowl for the ricotta, egg and herbs
7. Measuring cups and spoons
8. Wooden spoon or spatula and a slotted spoon to drain excess fat
9. Paper towels or clean kitchen towels plus aluminum foil to cover while baking

Ingredients

about 3 medium zucchinis (roughly 1 1/2 to 2 lb)
2 tbsp olive oil
1 lb lean ground turkey or beef your call
1 small yellow onion, finely chopped
2 to 3 garlic cloves, minced
24 oz jar marinara sauce (about 3 cups)
15 oz ricotta cheese (about 1 1/2 cups)
1 large egg
8 oz shredded mozzarella (about 2 cups)
1/2 cup grated Parmesan cheese
2 tbsp chopped fresh basil
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
pinch red pepper flakes optional

Directions

Preheat oven to 375°F and lightly oil a 9×13 inch baking dish.
Trim ends from about 3 medium zucchinis and slice lengthwise into 1/8 to 1/4 inch slices. Lay slices on paper towels, sprinkle lightly with salt and let sit 10 to 15 minutes to draw out water, then pat dry real good. If you prefer, you can roast the slices on a sheet pan at 425°F for 8 to 10 minutes instead to remove moisture.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small finely chopped yellow onion and cook until soft, about 4 minutes. Add 1 lb lean ground turkey or beef and cook, breaking it up, until no longer pink. Stir in 2 to 3 minced garlic cloves and cook 30 seconds more.
Pour in the 24 oz jar of marinara sauce, then season with 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and a pinch of red pepper flakes if using. Simmer gently 5 to 10 minutes to meld flavors. Stir in about 1 tbsp chopped fresh basil at the end.
Meanwhile mix the cheese filling: in a bowl combine 15 oz ricotta cheese, 1 large egg, 2 tbsp chopped fresh basil, and about half of the 1/2 cup grated Parmesan (reserve the other half for topping). Season with a little salt and pepper and stir until smooth.
Start layering: spread a thin layer of meat sauce on the bottom of the baking dish, then arrange a single layer of zucchini slices to cover. Dollop and spread about one third of the ricotta mixture over the zucchini, sprinkle some shredded mozzarella (use the 8 oz total divided across layers), then spoon on more meat sauce. Repeat layers (zucchini, ricotta, mozzarella, sauce) and finish with a top layer of sauce, the remaining mozzarella and the reserved Parmesan.
Cover the dish tightly with foil and bake at 375°F for 25 to 30 minutes. Then remove foil and bake another 10 to 15 minutes until cheese is bubbly and lightly golden.
Let the lasagna rest 10 to 15 minutes after baking so it sets and slices cleaner. Garnish with any extra chopped basil before serving.
Tip: if your zucchini still seems watery, press slices between towels or blot again before assembling, and use a slotted spoon to drain any excess fat from the meat before adding the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.