Zucchini Lasagna Recipe with Ricotta and Fresh Basil

Learn how to make my reliable zucchini lasagna — an easy, gluten-free, low-carb version of classic lasagne. Thinly sliced zucchini replace the pasta noodles, while layers of creamy ricotta, melty mozzarella, freshly grated Parmigiano Reggiano, and rich marinara deliver all the familiar Italian flavors without the heaviness. I’ll walk you through the steps I use to prevent a watery result so every slice holds together perfectly.

I love Italian food — pasta, savory tomato sauce, and gooey cheese — but I also try to keep meals balanced. This zucchini lasagna is my go-to when I want that classic combination of textures and flavors but with fewer carbs. It’s great for weeknights, family dinners, or using up summer zucchini from the garden.

The one crucial step for success is removing excess moisture from the zucchini before assembling. Do that right, and the lasagna bakes up tender, not soggy. Below are the ingredients, step-by-step instructions, and helpful tips to ensure a perfect zucchini lasagna every time.

One reader, Thomas, says: “Absolutely the best lasagna I have ever made—I would give it 10 stars if I could.” ★★★★★

Ingredients You Need

Simple, fresh ingredients make this zucchini lasagna shine. You’ll need: zucchini (green or yellow), Parmigiano Reggiano (freshly grated), low-moisture mozzarella (shredded), ricotta (drained if needed), garlic, egg, fresh basil, fresh oregano, and marinara sauce. Use good-quality cheeses and a flavorful marinara — homemade or a trusted store-bought jar.

How to Make Zucchini Lasagna

Below is a concise overview of the main steps, followed by detailed guidance for the key techniques:

1. Slice the zucchini into thin noodles (about 1/8 inch) using a mandoline or a sharp chef’s knife.
2. Remove excess moisture by lightly salting the zucchini, letting it sit, patting dry, and then pre-baking briefly at 375°F.
3. Mix the ricotta filling with parmesan, garlic, egg, and chopped fresh herbs.
4. Layer the lasagna starting with a thin layer of marinara, then zucchini, ricotta mixture, herbs, and mozzarella. Repeat.
5. Bake uncovered at 375°F for about 40–45 minutes, then broil briefly until the top is golden.

Now the exact techniques that make this dish reliable:

How to Cut Zucchini Noodles

1. Use a mandoline set to 1/8-inch slices for even, consistent noodles. Always use the safety guard.
2. Or use a chef’s knife if you’re comfortable: trim the ends, stand the zucchini upright, and slice carefully into thin, even pieces (about 1/8 inch). Take your time to keep slices uniform.

How to Make Zucchini Noodles Less Watery

3. Salt the zucchini: Lay slices on paper towels, sprinkle lightly with salt, and let them sit 5–10 minutes to draw out moisture. Pat dry and wipe away excess salt.
4. Pre-bake briefly: Arrange slices on parchment-lined baking sheets and bake at 375°F for 8–10 minutes. Pat dry after baking to remove any remaining moisture. These two steps prevent a watery final dish.

Assemble and Bake the Lasagna

5. Make the ricotta filling: In a medium bowl, combine ricotta, grated Parmigiano, minced garlic, chopped basil, the egg, and a pinch of salt and black pepper. If your ricotta seems watery, drain it first in a fine mesh strainer.
6. Layer in a 13×9 dish: Spread a thin layer of marinara on the bottom, add a single layer of pre-baked zucchini, a thin spread of ricotta mixture, a sprinkle of herbs, and a layer of shredded mozzarella. Keep layers thin so the lasagna slices cleanly.
7. Repeat and finish: Continue layering until the dish is filled. Top the final layer with sauce, mozzarella, and a little extra Parmigiano.
8. Bake uncovered: Bake at 375°F for 40–45 minutes. For a browned top, broil on HIGH for 1–2 minutes—watch carefully to avoid burning. Let the lasagna rest briefly before slicing and serving.

One reader, Tara, made this for her family: “Even my skeptic totally meat-eating husband had two helpings!” ★★★★★

How to Reheat

Reheating is simple. For refrigerated lasagna, preheat the oven to 350°F and warm for about 15 minutes until heated through. For an unbaked frozen lasagna, thaw in the refrigerator, then bake at 350°F for 30–40 minutes until the cheese is bubbly and golden.

Tips For Success

• Slice the zucchini thinly: Aim for 1/8-inch slices (no more than 1/4 inch). Uniform, thin slices cook evenly and stack like noodles.
• Keep layers thin: Use light layers of sauce and ricotta. Thin, even layers help the lasagna set and slice neatly.
• Use fresh herbs: Fresh basil and oregano brighten the dish more than dried herbs. Add chopped basil between layers for the best flavor.
• Drain watery ricotta: If your ricotta contains excess liquid, drain it in a fine mesh strainer before mixing to keep the lasagna from becoming too wet.

Serving Suggestions

Salad: A crisp Italian or Mediterranean-style salad pairs well — think mixed greens, tomatoes, olives, and a simple vinaigrette.

Protein: Serve with roasted or grilled chicken if you want extra protein alongside the lasagna.

Bread: Crusty Italian bread, sourdough, or a whole-grain loaf rounds out the meal and soaks up any extra sauce.

Zucchini Lasagna — Ingredients

• 4–5 large zucchinis, sliced thin (about 1/8-inch)
• 3/4 cup freshly grated Parmigiano Reggiano
• 1 lb low-moisture mozzarella, shredded
• 2 1/2 cups tomato sauce (marinara)
• 1 cup ricotta, drained if necessary
• 1/3 cup freshly grated Parmigiano for the ricotta mixture
• 3 garlic cloves, minced
• 1 egg
• 1/4 cup fresh basil, chopped
• Fresh oregano, pinch of salt and 1/4 teaspoon black pepper

Zucchini Lasagna — Instructions

1. Preheat the oven to 375°F.
2. Arrange zucchini slices on parchment-lined sheet pans. Lightly sprinkle with salt and let sit 5–10 minutes to draw out moisture. Press dry with paper towels and wipe off excess salt. Bake for 8–10 minutes and pat dry after baking.
3. In a medium bowl, combine ricotta, 1/3 cup Parmigiano, minced garlic, egg, chopped basil, salt, and black pepper.
4. In a 13×9-inch baking dish, spread a thin layer of marinara. Add a single layer of zucchini, a thin layer of the ricotta mixture, some chopped herbs, and a sprinkle of mozzarella and Parmigiano. Repeat layers until the dish is filled.
5. Finish with sauce and a generous layer of mozzarella and Parmigiano. Bake uncovered at 375°F for 40–45 minutes. For a golden top, broil on HIGH for 1–2 minutes—watch closely. Let rest, then slice and serve.

Nutrition (per slice, approximate)

Calories: 196 kcal | Carbohydrates: 8.7 g | Protein: 22.8 g | Fat: 8.3 g | Cholesterol: 58.2 mg | Sugar: 4.1 g

If you love zucchini, try other dishes like zucchini rollatini, baked parmesan zucchini fries, or zucchini meatballs for more seasonal inspiration.