A creamy, herb-scented lasagna layered with tender zucchini, ricotta, and golden melted cheese. This light, vegetarian twist on the classic Italian dish is perfect for summer evenings. It’s comforting yet refreshing, making it an excellent alternative to heavier, tomato-based lasagnas.

Why You’ll Love This Recipe

Zucchini Ricotta White Lasagna is a delightful blend of creamy cheeses, aromatic herbs, and delicate zucchini. This dish offers a lighter, more vegetable-forward take on lasagna that doesn’t sacrifice flavor or satisfaction. It’s an ideal choice for vegetarians or anyone looking for a fresh and flavorful casserole-style meal that’s as easy to prepare as it is to enjoy.

ingredients

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

• 9 lasagna noodles (no-boil or cooked)
• 2 medium zucchinis, thinly sliced
• 2 tablespoons olive oil
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme or basil for garnish

directions

1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté zucchini slices for 3–4 minutes per side, until slightly tender. Season with salt and pepper.
3. In a mixing bowl, combine ricotta, egg, garlic, oregano, basil, a pinch of salt, and pepper. Mix until smooth and fully incorporated.
4. Spread a spoonful of the ricotta mixture on the base of the baking dish.
5. Begin layering: add a layer of lasagna noodles, a layer of sautéed zucchini, dollops of ricotta mixture, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with a final layer of noodles.
6. Top with remaining mozzarella and sprinkle Parmesan evenly over the top.
7. Cover the dish with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 15–20 minutes, until the top is bubbly and golden brown.
9. Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh thyme or basil before serving.

Servings and timing

This recipe serves approximately 6 to 8 people.
Prep time: 25 minutes
Cook time: 40–45 minutes
Total time: 1 hour 10 minutes

Variations

• Add Spinach: Layer in fresh or sautéed spinach for added greens and nutrients.
• Cheese Blend: Use a combination of ricotta, goat cheese, or cream cheese for a richer flavor.
• Gluten-Free Option: Use gluten-free lasagna noodles for a wheat-free version.
• Add White Sauce: Incorporate a béchamel or Alfredo sauce between layers for extra creaminess.
• Zucchini Alternatives: Substitute or mix zucchini with yellow squash or thin eggplant slices.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover a portion with foil and warm in a 350°F (175°C) oven for 15–20 minutes. You may also reheat individual slices in the microwave, though the texture of the noodles and cheese is best preserved with oven reheating.
This lasagna can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance, refrigerate it, and then bake just before serving.

Should I peel the zucchini?

Peeling is not necessary. The skin adds texture and color, and softens nicely during cooking.

Can I use other cheeses?

Absolutely. Try substituting some of the mozzarella or Parmesan with provolone, Gruyère, or fontina for a more complex flavor.

How do I keep the lasagna from being watery?

Be sure to sauté the zucchini to release excess moisture before layering, and let the lasagna rest after baking.

Is this dish freezer-friendly?

Yes, you can freeze it either before or after baking. Wrap it tightly in plastic wrap and foil before freezing.

Can I use regular boiled noodles instead of no-boil?

Yes, just make sure they are fully cooked and drained before assembling the lasagna.

What can I serve with white lasagna?

It pairs well with a crisp green salad, roasted vegetables, or a light vinaigrette-based side.

Can I make it without egg?

Yes, although the egg helps bind the ricotta mixture, it can be omitted or replaced with a tablespoon of cornstarch.

Can I add a white sauce layer?

Yes, a béchamel or Alfredo layer between noodles adds extra richness and moisture.

Is this suitable for children?

Yes, it’s mild, creamy, and flavorful—most children enjoy the cheesy and soft texture.

Conclusion

Zucchini Ricotta White Lasagna is a vibrant and satisfying dish that brings a lighter, more herbaceous character to traditional lasagna. With creamy cheese, tender vegetables, and layers of pasta, it strikes the perfect balance between comfort food and seasonal freshness. Whether you serve it for a weeknight dinner or a special gathering, this lasagna is sure to be well-received and frequently requested.

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