Zucchini and Ricotta Lasagna

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A lighter twist on traditional lasagna with layers of zucchini, ricotta, and a tomato-based sauce. This italian-inspired pasta (vegetarian) ready in about 70 minutes pairs zucchini, lasagna noodles, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 30 min Cook: 40 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 12 oz lasagna noodles and cook for 8-10 minutes until al dente, then drain.
  2. Step 2: In a large skillet, sauté 4 sliced zucchini over medium heat for 5-7 minutes until tender but still crisp. Set aside.
  3. Step 3: In a mixing bowl, combine 2 cups ricotta cheese, 2 eggs, 1 tsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth.
  4. Step 4: Spread 2 cups tomato sauce in a 9x13-inch baking dish. Layer with lasagna noodles, ricotta mixture, zucchini, and 1/2 cup grated parmesan. Repeat layers, finishing with a top layer of tomato sauce and parmesan.
  5. Step 5: Bake for 25-30 minutes until bubbly and golden. Let cool slightly before slicing.

Frequently asked questions

How long does Zucchini and Ricotta Lasagna take to make?

Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Ricotta Lasagna?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Zucchini and Ricotta Lasagna?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Ricotta Lasagna for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini and Ricotta Lasagna vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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