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Zucchini Lasagna with Ricotta and Marinara

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A low-carb, gluten-free twist on the Italian classic—layers of tender zucchini slices, creamy ricotta filling, tangy marinara sauce, and melted cheese baked to perfection. A comforting dish without the pasta.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 cups marinara sauce (homemade or store-bought)
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Lightly salt the zucchini slices and let them sit for 10 minutes to release moisture. Pat dry with paper towels.
  3. Heat a grill pan or skillet over medium-high heat. Brush zucchini slices with olive oil and lightly grill or sear both sides for 1–2 minutes to soften. Set aside.
  4. In a bowl, combine ricotta, Parmesan, egg, parsley, salt, and pepper.
  5. In a baking dish, spread a thin layer of marinara sauce. Layer with zucchini slices, then spread ricotta mixture, and spoon more marinara. Repeat layers, ending with zucchini and marinara on top.
  6. Sprinkle mozzarella over the top layer.
  7. Cover with foil and bake for 20 minutes.
  8. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
  9. Let rest for 10 minutes before serving. Garnish with fresh basil.

Notes

  • Salting the zucchini before cooking helps remove excess moisture to avoid a watery lasagna.
  • Use a mandoline for even zucchini slices.
  • Homemade marinara adds extra freshness, but store-bought works well too.
  • Can be made ahead and reheated for meal prep.

Nutrition

Keywords: zucchini lasagna, low carb lasagna, gluten free lasagna, ricotta zucchini bake, vegetarian Italian recipe

Find it online: https://foodiecara.com/zucchini-lasagna-with-ricotta-and-marinara/