Mediterranean Zucchini Lasagna

Table of Contents

This zucchini lasagna keeps the comfort of a classic bake but swaps pasta for thin zucchini slices. The flavors lean Mediterranean with fresh herbs, light ricotta, and a bright tomato base. It’s lighter than traditional lasagna, gluten-free, and easy to customize. Great for weeknights, meal prep, or anyone who wants something cozy without feeling heavy.

Time

Prep: 20 minutes
Cook: 35–40 minutes
Total: 55–60 minutes
Serves: 4

Ingredients

For the Zucchini and Assembly

2 large zucchini (sliced lengthwise into thin strips)

2 cups marinara sauce

2 cups mozzarella cheese, shredded (divided)

Fresh parsley, chopped (for garnish)

For the Cheese Mixture

1 cup part-skim ricotta cheese

1 large egg

1/8 tsp garlic powder

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Instructions

Preheat your oven to 375°F (190°C).

Slice the zucchini lengthwise using a mandoline or sharp knife. The goal is thin, even slices.

Lay the slices on paper towels, sprinkle with salt, and let them sit for 10–15 minutes to release moisture. Pat dry.

In a bowl, mix ricotta, egg, garlic powder, parsley, and basil until smooth.

Lightly oil a baking dish and spread a thin layer of marinara on the bottom.

Lay down your first layer of zucchini slices, slightly overlapping.

Spread some ricotta mixture over the zucchini, then sprinkle a layer of mozzarella.

Add more marinara over the cheese, then repeat the layering until ingredients are used up.

Finish with marinara and the remaining mozzarella on top.

Tips

Let the lasagna rest so it sets properly.

Salt the zucchini well to avoid excess water.

Grill or bake the zucchini slices briefly before layering if you want them firmer.

Use whole-milk ricotta for a richer result.

Add a thin layer of cheese mixture, not too thick, so the lasagna doesn’t collapse.

A shallow baking dish works best for even layers.

If the top browns too fast, cover loosely with foil.

Don’t overload with sauce; zucchini releases moisture on its own.

Fresh herbs make a big difference, but dried herbs work if you adjust amounts.

Slice with a serrated knife for clean layers.

Variations

Spinach Ricotta: Stir ½ cup cooked spinach into the cheese mixture.

Pesto Layer: Add thin streaks of basil pesto between layers.

Meat Version: Add cooked ground turkey or beef to the marinara.

Eggplant + Zucchini Mix: Alternate slices for more texture.

Goat Cheese Twist: Swap some ricotta with soft goat cheese.

Spicy: Add crushed red pepper to the sauce.

Low-Fat: Use low-fat ricotta and part-skim mozzarella.

Chunky Veg: Add sautéed mushrooms or bell peppers to the sauce.

White Lasagna: Skip marinara and use a light béchamel.

Cheesy Top: Finish with Parmesan for a crisp browned crust.

Q&A

Can I make this ahead?
Yes. Assemble it and refrigerate for up to 24 hours before baking.

Will frozen zucchini work?
Not ideal. It gets too watery.

How do I prevent sogginess?
Salt the slices, pat them dry, and avoid too much sauce.

Can I freeze it?
Yes, but freeze it unbaked for best texture.

Can I use cottage cheese instead of ricotta?
Yes. Blend it for a smoother texture.

What can I use instead of mozzarella?
Provolone, fontina, or a mild cheddar.

Can I make it vegan?
Use vegan ricotta, vegan mozzarella, and skip the egg.

How thin should the zucchini slices be?
About 1/8 inch.

What kind of marinara works best?
A thick, low-water sauce.

Can I add protein without meat?
Chickpeas or lentils mixed with the sauce work well.

Nutrition

(per serving, approx.)

Calories: 280–320

Protein: 20–22g

Carbs: 10–12g

Fat: 18–22g

Fiber: 3–4g

Sugar: 6–7g

(Values vary depending on cheese and marinara.)

Conclusion

This zucchini lasagna brings Mediterranean freshness to a classic comfort dish. It’s flavorful, lighter than the pasta version, and flexible enough to tailor to your taste. Whether you keep it veggie or build in protein, it makes a satisfying and wholesome meal.