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Easy Zucchini Lasagna Delight

Featured in Saucy pasta that hits the spot.

This veggie spin on Italian lasagna uses shredded zucchini instead of meat, paired with creamy ricotta seasoned with nutmeg. Start with a homemade tomato sauce, loaded with flavors of garlic and onion. Sauté the zucchini before mixing it with the ricotta to keep things light and fresh. Layer it all with lasagna sheets, and finish with grated Parmesan for that golden, crispy top. A family-friendly meal that's satisfying but not heavy.
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alicia in the kitchen
Updated on Tue, 04 Mar 2025 00:31:55 GMT
Zucchini-ricotta lasagna with tomato sauce Pin it
Zucchini-ricotta lasagna with tomato sauce | Tasteofsavor.com

This vegetarian lasagna puts a fresh spin on the classic Italian dish by featuring tender zucchini and creamy ricotta cheese. It showcases the beautiful simplicity of Italian cooking, where quality ingredients combine to create an unforgettable meal.

After perfecting this recipe over many seasons, the key is preparing it ahead to allow the flavors to fully develop.

Essential Ingredients

  • 8 lasagna noodles: Choose quality pasta that holds its shape
  • 400g tomato sauce: Use plain crushed tomatoes to control seasoning
  • 3 fresh zucchini: Select young, firm ones
  • 400g ricotta cheese: Freshness is crucial
  • 200g grated parmesan: Parmigiano Reggiano adds best flavor
  • 1 onion and 1 garlic clove: Essential aromatic base
  • Nutmeg: Just a pinch enhances the ricotta
  • Olive oil: Extra virgin preferred for flavor

Step-by-Step Instructions

1. Making the Tomato Sauce
- Finely dice the onion
- Crush the unpeeled garlic
- Gently sauté in olive oil
- Add tomato sauce and simmer
- Reduce slightly
2. Preparing the Zucchini
- Coarsely grate zucchini
- Cook until water evaporates
- Mix with ricotta off heat
- Season with nutmeg, salt and pepper
3. Assembling the Lasagna
- Start with thin sauce layer
- Layer pasta, zucchini-ricotta mix, sauce
- Top generously with parmesan
- Create minimum three complete layers
4. Baking and Resting
- Bake at 180°C for 30-40 minutes
- Top should be golden brown
- Rest before serving

Make-ahead preparation yields best results - I often prepare this dish the day before serving to allow flavors to fully develop.

Storage and Reheating

Keeps for 3 days refrigerated. Reheat covered with foil to maintain moisture.

This lasagna perfectly balances Italian tradition with modern creativity. It proves vegetarian dishes can be just as satisfying as meat-based classics.

Light Zucchini Lasagna Pin it
Light Zucchini Lasagna | Tasteofsavor.com

Creative Variations

Beyond traditional meat or fish versions, try:
- Fresh spinach with ricotta
- Sautéed mushrooms
- Grilled eggplant

This dish embodies Mediterranean cooking at its finest: quality ingredients transformed into a memorable family meal.

Frequently Asked Questions

→ Can I make this lasagna ahead of time?
Yes, you can prep it the day before and bake it later. Alternatively, bake it in advance and reheat gently.
→ Should I pre-cook the lasagna noodles?
You don’t need to if you're using fresh sheets. For dry ones, check the package instructions.
→ Can I freeze this dish?
Absolutely! You can freeze it, cooked or uncooked, for up to 3 months.
→ How do I avoid watery lasagna?
Cook the shredded zucchini well to release and evaporate its moisture, and drain it if needed.
→ Is there a substitute for ricotta?
Yes, you could use drained cottage cheese or well-strained yogurt for a similar result.

Zucchini Ricotta Lasagna

A vegetarian lasagna that swaps meat for zucchini and creamy ricotta, bringing comfort and a healthy twist to your plate.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Alicia

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (1 dish)

Dietary: Vegetarian

Ingredients

→ For the layers

01 200g grated Parmesan cheese
02 400g tomato sauce
03 8 lasagna pasta sheets

→ For the filling

04 400g of ricotta cheese
05 A dash of grated nutmeg
06 Three zucchinis

→ Herbs and seasonings

07 Salt and pepper
08 2 tablespoons olive oil
09 1 onion
10 1 garlic clove

Instructions

Step 01

Heat up the olive oil and cook the chopped onion with the minced garlic. Stir in the tomato sauce, season it with salt and pepper, then let it simmer for 15 minutes.

Step 02

Grate the zucchinis, then sauté them in a pan. Off the heat, mix them with ricotta, nutmeg, salt, and pepper.

Step 03

In a baking dish, layer the tomato sauce, pasta sheets, and the zucchini-ricotta mix. Repeat this three more times. Top it off with the Parmesan.

Step 04

Bake it in the oven at 180°C for about 30-40 minutes until it turns golden brown.

Notes

  1. You can make it ahead of time and reheat it as needed.
  2. Feel free to swap Parmesan for Pecorino if you'd like.

Tools You'll Need

  • Baking dish
  • Cheese grater
  • Saucepan
  • Frying pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 18 g