Vegetarian Lasagna with Zucchini Recipe
You want a weeknight win that tastes like a big-deal dinner? This Vegetarian Lasagna with Zucchini punches way above its weight—silky ricotta, bright tomato, and tender zucchini layered like a chef’s secret handshake.
No soggy veggie casserole vibes here; we’re talking structured, saucy, and golden-bubbly edges that practically beg for seconds.
It’s hearty without the food coma, family-friendly, and meal-prep gold. And yes, it reheats like a dream. Ready to retire bland lasagna forever?
Why Everyone Loves This Recipe
This lasagna delivers comfort without the carb crash.
Sliced zucchini steps in for part of the pasta, keeping things lighter while still feeling indulgent.
A punchy tomato sauce and a herby ricotta keep every bite balanced—fresh, creamy, and not at all watery.
The build is straightforward, the flavors are restaurant-level, and the leftovers are elite.
Proof that vegetarian doesn’t mean “missing something.”
Servings, Prep time, Cooking time, Calories
- Servings: 8
- Prep Time: 25 minutes
- Cook Time: 50–60 minutes
- Calories: ~370 per serving (estimate)
Vegetarian Lasagna with Zucchini: Layers You’ll Crave
Course: Dinner8
servings25
minutes50
minutes370
kcalIngredients
2 medium zucchinis, ends trimmed, sliced lengthwise into 1/8–1/4-inch planks
9–12 no-boil lasagna noodles (or regular, par-cooked per package)
2 cups ricotta cheese (whole milk for best texture)
1 large egg
1 cup grated Parmesan, divided
2 1/2 cups shredded low-moisture mozzarella, divided
3 cups marinara sauce (good-quality jarred or homemade)
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional but recommended)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
Cooking spray or extra oil for the pan
Paper towels or clean kitchen towels for draining zucchini
Step-by-Step Instructions
- Preheat and prep: Heat the oven to 375ºF (190ºC). Lightly grease a 9×13–inch baking dish. Line a sheet pan with paper towels.
- Slice and sweat the zucchini: Lay zucchini planks on the lined pan. Sprinkle lightly with salt. Let sit 10–15 minutes to draw out moisture. Pat dry thoroughly. This is your anti-soggy insurance.
- Make the quick savory base: Warm olive oil in a skillet over medium heat. Sauté onion 4–5 minutes until translucent. Add garlic, oregano, and red pepper flakes; cook 30 seconds. Stir in marinara, simmer 5 minutes, season with salt and pepper. Stir in half the basil.
- Mix the ricotta layer: In a bowl, combine ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, pinch of salt, pepper, and remaining basil. Stir until creamy.
- Optional zucchini pre-sear: For extra-firm layers, sear zucchini planks in a hot dry skillet 1–2 minutes per side until lightly blistered. Let cool. Not mandatory, but clutch if your zucchini is extra watery.
- Assemble: Layer 1. Spread 1/2 cup sauce over the baking dish. Add a layer of lasagna noodles. Top with 1/3 of the ricotta mix, 1/3 of the zucchini planks, and 3/4 cup sauce. Sprinkle a small handful of mozzarella.
- Layer 2. Repeat with noodles, ricotta, zucchini, sauce, and a little mozzarella.
- Layer 3. Repeat again. If you have extra sauce, save a thin layer for the top to prevent drying.
- Top it off: Finish with a final layer of noodles (or zucchini if you ran out), a thin layer of sauce, remaining mozzarella, and remaining Parmesan.
- Bake covered: Cover loosely with foil (tent so it doesn’t steal your cheese). Bake 30 minutes.
- Finish uncovered: Remove foil and bake 15–20 minutes more, until the top is golden and bubbling at the edges.
- Rest and slice: Let sit 10–15 minutes before slicing so it sets. Yes, waiting is painful. Yes, it’s worth it.
Smart Storage Guide
- Fridge: Cool completely, then store slices in airtight containers for up to 4 days.
- Freezer: Wrap individual pieces tightly in foil or freezer-safe wrap, then place in a bag.
Freeze up to 2 months.
- Reheat: Microwave on medium power 2–3 minutes, or bake covered at 350°F (175°C) for 15–20 minutes. Splash a spoonful of water around the edges to keep it moist, FYI.
Why You’ll Love It
- Balanced layers: Creamy ricotta, bright tomato, and tender zucchini—nobody’s fighting for attention.
- Lighter comfort: Partial pasta swap means you get your cozy fix without the food coma.
- Weeknight-friendly: Straightforward steps, forgiving assembly, and make-ahead friendly.
- Kid-approved: Mild flavors, cheesy top, stealth veggies. It’s a win.
Nutrition Stats
Per serving (estimate): Calories ~370; Protein ~20g; Carbs ~32g; Fat ~18g; Fiber ~4g; Sodium ~720mg.
Numbers will vary based on sauce, cheese, and noodle choice. For lower sodium, choose a no-salt-added marinara and season ricotta yourself. Boost protein by swapping part of the ricotta for cottage cheese—surprisingly great, IMO.
Tips to Prevent Errors
- Control moisture. Salt, blot, and optionally sear zucchini.
Watery zucchini equals soupy lasagna.
- Don’t drown it in sauce. Thin, even layers prevent slip-and-slide slices.
- Use low-moisture mozzarella. Fresh mozzarella is delicious but releases water. If using it, slice thin and pat dry.
- Let it rest. Cutting too soon = messy layers. Give it at least 10 minutes.
- Check noodle requirements. No-boil noodles need a touch more sauce contact to soften.
Regular noodles should be par-cooked al dente.
- Season thoughtfully. Taste the sauce; adjust salt and spice before layering. Bland in equals bland out.
Alternatives
- Gluten-free: Use gluten-free lasagna noodles or go all-in with zucchini and eggplant layers (double down on moisture control).
- Higher protein: Swap 1 cup ricotta for 1 cup small-curd cottage cheese. No, it won’t taste “diet.” It’s creamy and legit.
- Spinach-boosted: Fold 6 ounces thawed, well-squeezed spinach into the ricotta mixture.
- White lasagna: Skip marinara and use a light béchamel or pesto cream—rich and dreamy.
- Vegan: Use vegan ricotta (tofu-cashew blend), dairy-free mozzarella, and a robust marinara.
Add sautéed mushrooms for umami.
- Spice lovers: Layer in roasted poblanos or a swirl of Calabrian chili paste for heat and depth.
FAQ
How do I keep the lasagna from getting watery?
Salt and blot the zucchini, don’t overload the sauce, and let the lasagna rest before slicing. Using low-moisture mozzarella also helps. If your marinara is thin, simmer it 5–10 minutes to reduce.
Can I make it ahead?
Yes.
Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 10 minutes to the covered time. Or bake, cool, and reheat later for even tidier slices.
Do I have to use no-boil noodles?
No.
Regular noodles work—just par-cook to al dente so they finish in the oven without getting mushy. If using no-boil, make sure each noodle contacts some sauce.
What’s the best pan to use?
A 9×13-inch ceramic or metal baking dish is ideal. Glass works too but may need a few extra minutes to achieve a browned top.
Can I add more vegetables?
Absolutely.
Mushrooms, spinach, or thinly sliced roasted red peppers play well here. Sauté or pre-roast them to drive off moisture before layering.
How do I freeze it without freezer burn?
Wrap cooled slices tightly in plastic wrap, then foil, or use vacuum-seal bags. Label and date.
Thaw overnight in the fridge for best texture.
Is there a lower-fat option?
Use part-skim ricotta and mozzarella, and reduce the Parmesan slightly. You’ll still get great texture and flavor, especially if the sauce is robust.
Bringing It All Together
This Vegetarian Lasagna with Zucchini is the rare triple threat: simple to assemble, deeply satisfying, and refreshingly light.
With smart moisture control, balanced layers, and a golden, cheesy crown, it’s the kind of dinner that earns repeat requests.
Make it once and you’ll have a blueprint for endless variations—gluten-free, vegan, extra-veg, or spicy.
Stock the fridge with leftovers, and tomorrow-you will applaud today-you. Now go claim those bubbly edges like you mean it.
