Roasted zucchini slices take the place of pasta sheets in a layered bake with ricotta, marinara, mozzarella, and Parmesan.
Take moisture out first
Roasting the zucchini before assembly helps keep the layers distinct. Drain watery ricotta as well, then give the baked lasagna its resting time before slicing.
Choose your marinara
Use a thick prepared sauce or make our marinara sauce. The recipe includes the quantity you need for the layers.
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Zucchini Lasagna with Ricotta
Roasted zucchini slices take the place of pasta sheets in a layered bake with ricotta, marinara, mozzarella, and Parmesan.
Ingredients
- 2 cups Ricotta cheese
1 cup Parmesan cheese Grated- 2 lg Egg
- 1 tsp Kosher Salt
- 1 tsp Black pepper
- 1 ½ cups Marinara sauce Make our marinara sauce
- 3 lg Zucchinis
- 3 cups Mozzarella cheese Shredded
For Service
- 1 tbsp Parmesan Cheese
Equipment
1 9 X 13 Baking Dish
Instructions
- Heat the oven to 425°F and line two baking sheets with parchment. Slice the zucchini lengthwise about ⅛ inch thick. Sprinkle with ½ teaspoon of the salt, let stand for 10 minutes, and pat thoroughly dry. Arrange in a single layer and roast for 12–15 minutes, until flexible and excess moisture has evaporated. Reduce the oven to 375°F.
- Mix the ricotta, 1 cup grated Parmesan, eggs, remaining ½ teaspoon salt, and pepper in a bowl. Reserve 1 cup mozzarella for the top.
- Spread ½ cup marinara over the bottom of a 9-by-13-inch baking dish. Add a third of the zucchini, half the ricotta mixture, and 1 cup mozzarella. Repeat with another third of the zucchini, ½ cup marinara, the remaining ricotta mixture, and 1 cup mozzarella. Finish with the remaining zucchini, ½ cup marinara, and reserved mozzarella.
- Cover loosely with foil and bake for 25 minutes. Uncover and bake for another 10–15 minutes, until bubbling and the center reaches 160°F. If the cheese browns too quickly, replace the foil loosely.
- Rest for 10 minutes before cutting. Finish with the extra tablespoon Parmesan and serve with a spatula.
Nutrition
Notes
Makes 10 smaller portions or about 6 main-course servings. Roasting and blotting the zucchini help prevent a watery bake. Use thick ricotta, draining it first if watery. Contains egg and milk. For a vegetarian version, choose cheeses made with vegetarian rennet. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.
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