Zucchini Lasagna Recipe Vegetarian: Easy & Delicious Ideas

Looking for a delicious, wholesome meal that’s both satisfying and packed with vegetables? This vegetarian zucchini lasagna recipe is just what you need!

Swapping traditional pasta sheets for thinly sliced zucchini not only cuts down on carbs but also adds a fresh, vibrant flavor that perfectly complements the creamy ricotta, savory tomato sauce, and melty cheese layers.

Whether you’re a dedicated vegetarian or just trying to eat more greens, this dish is a crowd-pleaser that feels indulgent without being heavy.

Perfect for cozy family dinners or impressing guests, zucchini lasagna is versatile, nutritious, and easy to customize. In this recipe, we’ll walk you through every step from prepping your zucchini to baking the perfect golden crust.

Plus, we’ll share tips to make the layers hold together beautifully and ideas to tweak the recipe for your personal taste. Ready to dive into this vegetable-packed comfort food?

Let’s get started!

Why You’ll Love This Recipe

This zucchini lasagna recipe is a fantastic way to enjoy the classic flavors of lasagna with a healthy twist. By using zucchini slices instead of pasta, it’s naturally gluten-free and lower in calories, making it a lighter option that doesn’t skimp on taste.

Vegetarian and packed with fresh vegetables, it’s perfect for those looking to add more plant-based meals to their week. The creamy ricotta and mozzarella layers balance the acidity of the tomato sauce, creating a rich and comforting dish.

It’s also incredibly flexible—feel free to add other veggies or swap cheeses to suit your preferences. Plus, it reheats beautifully, making it a perfect leftover for lunch or dinner the next day.

Ingredients

• 4 medium zucchinis (about 2 pounds), thinly sliced lengthwise
• 2 tablespoons olive oil
• 3 cups marinara sauce (store-bought or homemade)
• 1 ½ cups ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• Fresh basil leaves (optional, for garnish)

Equipment

• Sharp knife or mandoline slicer
• Large baking dish (9×13 inches works well)
• Mixing bowls
• Skillet or frying pan
• Aluminum foil
• Grater (for cheese)
• Spatula or spoon

Instructions

1. Prepare the zucchini: Wash the zucchinis and slice them thinly lengthwise using a sharp knife or mandoline slicer. Aim for slices about 1/8 inch thick to ensure they layer well and cook evenly.
2. Remove excess moisture: Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 15-20 minutes to draw out moisture, then gently pat dry with additional paper towels to prevent a soggy lasagna.
3. Preheat the oven: Set your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray.
4. Cook the garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat.
5. Mix the ricotta layer: In a bowl, combine the ricotta cheese with dried oregano, dried basil, salt, and pepper. Stir well to blend the flavors.
6. Assemble the first layer: Spread a thin layer of marinara sauce on the bottom of the baking dish. Then, add a layer of zucchini slices, overlapping slightly. Spread half of the ricotta mixture over the zucchini, followed by a third of the mozzarella cheese.
7. Repeat the layering: Add another layer of marinara sauce, zucchini slices, the remaining ricotta mixture, and another third of mozzarella. Continue layering zucchini and sauce once more, then top with the remaining mozzarella and Parmesan cheese.
8. Cover and bake: Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
9. Rest before serving: Let the lasagna cool for 10 minutes to set, making it easier to cut and serve.
10. Garnish and enjoy: Sprinkle fresh basil leaves on top for a burst of color and fresh flavor before serving.

Tips & Variations

“To avoid watery lasagna, make sure to salt your zucchini slices and let them rest before assembling. This step is key to drawing out moisture.”

• Add more veggies: For extra nutrition, layer in sautéed spinach, mushrooms, or bell peppers between the zucchini layers.
• Cheese alternatives: Try swapping ricotta for cottage cheese or vegan cheese options for a dairy-free version.
• Use a homemade sauce: If you have time, a fresh tomato sauce with basil and garlic adds wonderful flavor.
• Make it gluten-free: Since this recipe uses zucchini slices instead of pasta, it’s naturally gluten-free, making it a great choice for those with gluten sensitivities.
• Make ahead: Assemble the lasagna a day ahead, refrigerate, and bake when ready. Just add extra baking time if baking from cold.

Nutrition Facts

Serving Suggestions

This zucchini lasagna pairs beautifully with a fresh green salad topped with a light vinaigrette to balance the richness of the cheese. Roasted garlic bread or a warm baguette on the side makes for a lovely, complete meal.

For a lighter option, serve with steamed or roasted vegetables such as asparagus or green beans. You can also add a sprinkle of chili flakes or fresh herbs like parsley for an extra flavor boost.

Conclusion

This vegetarian zucchini lasagna is a perfect blend of health and comfort, making it an excellent addition to any meal plan. It transforms simple ingredients into a flavorful, satisfying dish that everyone will love, whether you’re a vegetarian or simply looking to enjoy more veggies.

Its ease of preparation and flexibility allow you to customize the recipe to your liking, making it ideal for busy weeknights or special occasions. Plus, with the added benefits of being lower in carbs and gluten-free, it’s a wholesome choice that doesn’t compromise on taste.

If you enjoyed this recipe, be sure to check out other delicious vegetarian meals like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes, and Vegetarian Swiss Chard Recipes for Healthy Meals for more inspiration in your kitchen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Zucchini Lasagna Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A healthy and delicious zucchini lasagna that layers tender zucchini slices with rich ricotta and marinara sauce. Perfect for a low-carb vegetarian meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“3 large zucchinis, sliced lengthwise”, “2 cups ricotta cheese”, “2 cups shredded mozzarella cheese”, “1 cup grated Parmesan cheese”, “3 cups marinara sauce”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1 teaspoon dried basil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “Fresh basil leaves for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Slice zucchinis lengthwise into thin strips.”}, {“@type”: “HowToStep”, “text”: “Lightly salt zucchini slices and let sit for 10 minutes, then pat dry.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add marinara sauce, basil, oregano, salt, and pepper; simmer for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Spread a thin layer of sauce on the bottom of a baking dish.”}, {“@type”: “HowToStep”, “text”: “Layer zucchini slices, ricotta cheese, mozzarella, and sauce; repeat layers.”}, {“@type”: “HowToStep”, “text”: “Top with Parmesan cheese.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake an additional 10 minutes until cheese is golden.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh basil leaves if desired.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “18 g”, “fatContent”: “15 g”, “carbohydrateContent”: “12 g”}}