A low-carb, gluten-free twist on the traditional lasagna, this Zucchini Lasagna with Ricotta and Marinara replaces pasta sheets with thin slices of zucchini. Layered with a rich ricotta filling, robust marinara sauce, and melted mozzarella cheese, it’s a light yet satisfying dish perfect for those seeking a healthier, grain-free alternative.

Why You’ll Love This Recipe

• Low-Carb & Gluten-Free: Ideal for those following keto or gluten-free diets.
• Fresh and Light: Zucchini makes the dish less heavy while still delivering on comfort.
• Simple Ingredients: Uses everyday kitchen staples and fresh produce.
• Customizable: Easily adaptable with your favorite sauces, cheeses, or added proteins.
• Perfect Make-Ahead Meal: Can be prepared in advance and baked before serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Zucchini Layers:

• 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Ricotta Filling:

• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the Sauce and Topping:

• 2 cups marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. Lightly salt the zucchini slices and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
3. Heat a grill pan or skillet over medium-high heat. Brush zucchini slices with olive oil and grill or sear both sides for 1–2 minutes until softened. Set aside.
4. In a bowl, combine ricotta, Parmesan, egg, parsley, salt, and pepper. Mix until smooth and set aside.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom.
6. Begin layering with zucchini slices, followed by the ricotta mixture, and then more marinara sauce. Repeat layers, finishing with a final layer of zucchini topped with marinara sauce.
7. Sprinkle shredded mozzarella over the top.
8. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
9. Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 25 minutes
Cooking time: 35 minutes
Resting time: 10 minutes
Total time: Approximately 1 hour and 10 minutes

Variations

• Add meat: Include cooked ground turkey, beef, or sausage between layers for added protein.
• Vegan version: Use dairy-free ricotta and cheese alternatives, and replace the egg with a flax egg.
• Spicy kick: Add red pepper flakes or a spicy marinara sauce.
• Cheese variety: Mix in goat cheese or shredded provolone for different flavor profiles.
• Herb boost: Add layers of fresh basil or oregano between the zucchini slices.

Storage/reheating

Storage:
Let the lasagna cool completely. Store in an airtight container in the refrigerator for up to 4 days.

Freezing:
Freeze in a freezer-safe container for up to 2 months. For best results, freeze before baking.

Reheating:
Reheat individual portions in the microwave or reheat the full dish in the oven at 350°F (175°C) for 20–25 minutes, covered with foil.

FAQs

Is zucchini lasagna watery?

Zucchini naturally contains a lot of water. Salting, drying, and lightly grilling the slices helps prevent excess moisture in the final dish.

Can I use store-bought marinara sauce?

Yes, store-bought marinara works well. Choose a high-quality brand with no added sugars or preservatives.

How thin should I slice the zucchini?

Aim for 1/4-inch thick slices. Too thin and they’ll fall apart; too thick and they may not cook evenly.

Do I need to grill the zucchini first?

Grilling or searing helps soften the zucchini and removes moisture, leading to better texture and less liquid in the dish.

Can I make zucchini lasagna ahead of time?

Yes, you can assemble it a day in advance and refrigerate. Bake just before serving.

Can I freeze zucchini lasagna?

Yes. It freezes best before baking. Thaw in the fridge overnight and bake as directed.

What’s a good substitute for ricotta cheese?

Cottage cheese or a mixture of goat cheese and cream cheese can work as alternatives.

How do I reheat leftovers?

Use a microwave for single portions or reheat in the oven at 350°F (175°C) until warmed through.

Will the zucchini be firm or soft after baking?

The zucchini becomes tender but holds its shape if prepared correctly by grilling and drying before assembly.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and suitable for most keto and low-carb diets.

Conclusion

Zucchini Lasagna with Ricotta and Marinara is a satisfying and wholesome alternative to traditional lasagna, offering all the flavor with fewer carbs. Perfect for a weeknight dinner, meal prep, or a nutritious family meal, it brings together freshness and indulgence in one easy-to-make dish.

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