Description

If you’re looking for a low-carb twist on a traditional comfort food, this zucchini lasagna will win your heart—and your tastebuds. Layered with tender roasted zucchini, creamy ricotta, rich marinara, and bubbling mozzarella, this easy recipe delivers all the cozy satisfaction of classic lasagna without the heaviness of noodles. It’s perfect for anyone seeking healthy dinner ideas, gluten-free options, or delicious food ideas that highlight fresh seasonal produce. Whether you need a quick dinner, a make-ahead lunch, or a creative way to use up garden zucchini, this recipe checks every box. Light, flavorful, and family-friendly, it’s a must-have in your collection of easy dinner recipes.

Ingredients

4 medium zucchinis, sliced lengthwise into 1/8-inch strips
1 tablespoon olive oil
Salt, for sweating zucchini
1 1/2 cups ricotta cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce
Fresh basil leaves, for garnish

Instructions

Slice the zucchini into long, thin strips and lightly salt both sides. Let rest on paper towels for 20–30 minutes, then pat dry.
Preheat oven to 400°F (200°C). Brush zucchini with olive oil and roast on a baking sheet for 10–15 minutes. Set aside.
In a mixing bowl, combine ricotta, egg, garlic, Italian seasoning, salt, and pepper to taste. Mix until smooth.
Lower oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 baking dish.
Add a layer of zucchini slices, followed by ricotta mixture, mozzarella, and Parmesan. Repeat layers until ingredients are used up, finishing with sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15–20 minutes until bubbly and golden.
Let rest for 10–15 minutes before slicing. Garnish with fresh basil.

Prep Time: 30 minutes
Cook Time: 40 minutes