Recipe: Zucchini Lasagna

CooQ : Recipe: Zucchini Lasagna

Zucchini Lasagna

Italian, Mains

360 calories/serving
45 mins
Lasagna sheets cooked and marinated in marinara sauce, basil, flavousspices, layered with freshly sliced zucchini and blends of cheese.

Recipe by:

Delights To Share


ricotta cheese
parmesan cheese
black pepper
fresh spinach
spaghetti sauce
mozzarella cheese


Preparation of zucchini

1. Preheat the oven to 350°f / 180°c.

2. Cut off the tips of 4-5 medium sized zucchini.

3. With a mandolin (and using the hand protector), cut slices lengthwise to make strips that are about 1/4 inch thick.

4. Prepare a baking pan with parchment paper and place each zucchini slice next to each other, slightly overlap them so more fit to each sheet, they won't stick to each other and they'll shrink a bit.

5. Bake in the oven for 20 minutes.

6. After 20 minutes, take the slices out of the oven and flip them over to bake for another 10 minutes. set aside to cool.

7. Important: you don't want to skip the steps of drying the zucchinis, otherwise the lasagna will be too soggy if you use raw zucchini slices.

Ricotta filling

8. Place the 20 oz/1.25 pound ricotta cheese in a large bowl (drained off any excess water it came with in the container).

9. Add 1/2 cup parmesan cheese, 1 egg, 1/2 tsp salt and 1/4 tsp black pepper. mix well.

10. Add 1/2 cup shredded carrots and 3/4 cup chopped spinach to the ricotta mixture and mix well.

Assemble the lasagna

11. Increase the oven to 375°f / 190°c.

12. Add a drizzle of oil to the bottom of a square glass baking dish.

13. Place a first layer of zucchini slices next to each other in the dish.

14. Spoon 3/4 cup spaghetti sauce all over the zucchini slices.

15. Add half of the ricotta filling on top of the sauced zucchinis. use a fork to gently flatten the ricotta and make it reach all the corners of the baking dish.

16. Place a second layer of zucchini slices over the ricotta filling, placing each zucchini right next to each other.

17. Press the zucchini down gently and add 3/4 cup more spaghetti sauce on top of them.

18. Add the remaining half of the ricotta filling, spreading gently with a fork.

19. Place the third and last layer of zucchini slices on top of the ricotta and press gently.

20. Cover the lasagna with 3/4 cup spaghetti sauce and 3/4 cup of shredded mozzarella cheese.

21. Cover the lasagna with aluminum foil and bake in the oven for 40 minutes.

22. Remove the lasagna from the oven after 40 minutes, remove the aluminum foil and place it back into the oven for 15 more minutes so the mozzarella toasts a bit more.

23. When the lasagna is done, let it rest for 30 minutes before serving.

24. Serve and enjoy!


1. This recipe is keto friendly.

By Delights To Share