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Zucchini Ricotta White Lasagna

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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.

Ingredients

Scale
  • 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

Instructions

  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 bowl, mix ricotta, egg, garlic, oregano, basil, a pinch of salt, and pepper until smooth.
  4. Spread a spoonful of ricotta mixture in the base of the dish. Layer with noodles, sautéed zucchini, more ricotta, and mozzarella. Repeat layers until ingredients are used, finishing with noodles and the remaining cheese on top.
  5. Sprinkle Parmesan over the top and cover with foil.
  6. Bake for 25 minutes covered, then uncover and bake for 15–20 minutes more until bubbly and golden brown.
  7. Let rest for 10 minutes before slicing. Garnish with fresh thyme or basil.

Notes

  • Use a mandoline for evenly thin zucchini slices.
  • Let the lasagna rest before slicing to help it hold its shape.
  • Add a béchamel layer for extra creaminess if desired.

Nutrition

Keywords: white lasagna, zucchini lasagna, vegetarian lasagna, summer pasta bake, ricotta lasagna

Find it online: https://foodiecara.com/zucchini-ricotta-white-lasagna/