Vegetarian Zucchini Lasagna

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Meals like this Vegetarian Zucchini Lasagna always put a smile on my face the moment they come out of the oven. It’s a hearty dish made with layers of tender zucchini, creamy ricotta, fresh veggies, and melty cheese, it’s comfort food that feels light, wholesome, and perfect for any night of the week.

As a nutritionist, I love how nutrient-dense zucchinis are; packed with fiber, vitamins, and antioxidants, while still being light and low in carbs. Since my kids were babies, I’ve been feeding them zucchini baby food puree, and it’s still a favorite in our house today.

Now, recipes like this zucchini lasagna are a family favorite. It’s packed with veggies, and makes me feel good knowing everyone’s getting a nourishing meal they truly love. I’m always looking for new ways to use zucchini, whether it’s something savory like my stuffed zucchini flowers, or a fun treat like these vegan zucchini muffins, it’s such a versatile veggie that works in just about anything.

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🥘 Ingredients

I make this healthy veggie lasagna with simple, everyday ingredients that I usually have in my pantry or pick up locally. Here’s what I use:

Zucchini: I use about four large zucchinis, which comes out to roughly 1.5 pounds. They’re sliced into thin strips to make the perfect gluten free “noodles” for layering.

Vegetables: I love adding red onion and bell peppers, but this part is super flexible. Fresh spinach, mushrooms, or any veggies you have on hand will work great.

Olive Oil and Garlic: I cook the veggies in a bit of olive oil and fresh minced garlic. If I’m out of fresh garlic, I use garlic powder instead.

Seasonings and Herbs: Dried Italian seasoning adds great flavor. You can also use fresh basil or oregano if you have them. I season with salt and crushed red pepper flakes, or black pepper if that’s what’s on hand.

Tomato Sauce: I usually use store-bought marinara, but you can use homemade, plain tomato sauce, or even a quick mix of tomato paste and water with herbs. It all works.

Cheese: Part-skim ricotta keeps things creamy without making the dish watery. I top it with shredded mozzarella and parmesan for that perfect golden cheese layer. Cottage cheese works in place of ricotta if that’s what you have.

🔪 How To Make

I’ve made this zucchini lasagna so many times that I don’t even need to look at the measurements anymore, ha! Once you try it with my easy step-by-step instructions, I know you’ll be a pro too.

Prep the Zucchini Noodles

Slice the Zucchini: I cut the zucchini long and thin, just like classic lasagna noodles. I usually use a sharp knife, but if I’m in a hurry or want super even slices, I grab my mandolin. I aim for about 1/8 inch thick so they cook up tender and layer nicely.

Remove the Water: Zucchini holds a lot of water, so I always take a step to dry it out before layering. I either sprinkle the slices with a little salt and let them sit in a colander to drain, or I quickly grill them and lay them on paper towels to soak up any extra moisture.

Make the ricotta mixture

Combine the Cheeses: I mix about 1/4 cup of parmesan and 1/4 cup of mozzarella with the ricotta in a small bowl. A quick stir brings everything together into a creamy, cheesy filling.

Make the filling and assemble

Cook the Veggies and Sauce: I heat olive oil in a large skillet and sauté the onion, bell peppers, garlic, and Italian herbs for about 5 to 10 minutes until they’re soft and fragrant. Then I stir in the pasta sauce and let it simmer for a few more minutes. I finish by seasoning with salt and crushed red pepper to taste.

Assemble Your Lasagna: I start by spraying a large casserole dish with olive oil spray. Then I begin layering, starting with a single layer of zucchini slices along the bottom of the dish.

Second Layer: Then I add another layer of the ricotta mixture, followed by the tomato sauce and veggie mixture, and top it off with more shredded mozzarella and parmesan.

Repeat Layer: I repeat the process one more time with another layer of zucchini slices, a generous spread of the ricotta filling, more sauce, and a final sprinkle of mozzarella and parmesan.

Bake and Serve: I bake the lasagna at 375 degrees for 30 minutes covered with foil, then uncover it and bake for another 10 minutes until the top is golden and bubbly. Once it’s out of the oven, I let it rest for 10 to 15 minutes so it holds together perfectly when I slice and serve.

📖 Variations

Craving something cozy but want to keep it light and veggie-packed? This vegetarian zucchini lasagna is one of my favorite ways to do just that, and the best part is how easy it is to switch things up! Here are a few fun variations I love:

Make It Gluten Free: Good news, this recipe is already gluten free. But if I want a more traditional version, I swap in gluten free lasagna noodles or use sliced polenta for a fun twist.

Make a Vegan Lasagna: To make this vegan, I replace the ricotta with about one cup of tofu ricotta and use a vegan shredded cheese like dairy-free mozzarella or vegan parmesan. Or check this vegan vegetable lasagna as an option.

Add Meat: When I make this for friends or family who eat meat, I’ll sometimes add half a pound of ground turkey or beef. I layer it right after the ricotta mixture for a heartier version.

🍽 Serving Suggestions

My vegetarian zucchini lasagna is one of those dishes that brings everyone to the table with happy appetites. I love serving it with a few simple sides that really round out the meal.

With Salad: A simple cucumber tomato avocado salad lightens up this meal and gets you some extra veggies. Yum!

With Garlic Bread: My garlic bread and my sourdough bread are always great sides. I love using them to soak up every bit of sauce and cheesy goodness left on the plate.

With Roasted Veggies: When the weather is colder, I like serving this lasagna with a side of rosemary roasted potatoes or this roasted asparagus.

🧊 Storage Directions

Refrigerating: I store leftovers in an airtight container in the fridge and they stay fresh for about 3 to 4 days. It makes for a super easy lunch or dinner the next day.

Freezing: I don’t usually freeze this lasagna because the zucchini gets too soft once defrosted. It’s best enjoyed fresh or from the fridge.

Reheating: When I’m ready to reheat, I warm it in the oven at 350 degrees or pop it in the microwave until heated through. Both work well, but I love how the oven keeps the top nice and melty.

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