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Delightful Zucchini Lasagna

Featured in Pasta dishes that make everyone smile.

This vegetarian lasagna gives the Italian favorite a makeover by swapping out meat for a light zucchini and ricotta combo. The prep starts with a homemade tomato sauce seasoned with garlic and onions, providing a flavorful base. Grated zucchini, briefly sautéed and blended with creamy ricotta and nutmeg, keeps the dish fresh and airy. Layering everything perfectly ensures a mix of flavors in every bite, while baked parmesan cheese adds that crispy, golden touch on top. A great dish for family dinners that’s both healthy and indulgent.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 00:30:13 GMT
Zucchini Ricotta Lasagna with Tomato Sauce Pin it
Zucchini Ricotta Lasagna with Tomato Sauce | Tastyhush.com

This vegetarian lasagna recipe transforms the classic Italian dish by highlighting fresh zucchini and creamy ricotta cheese. It embodies the elegant simplicity of Italian cooking, where quality ingredients combine to create something truly special.

After perfecting this recipe over time, the key is preparing it in advance to allow the flavors to fully develop.

Essential Ingredients

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

Detailed Instructions

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

Making this dish ahead is my favorite trick - I often prepare it the day before, allowing the pasta to fully absorb the sauces.

Storage and Reheating

Keeps for 3 days in refrigerator. Reheat covered with foil to maintain creaminess.

This lasagna recipe perfectly combines Italian tradition with modern creativity. It proves that vegetarian dishes can be just as satisfying as classic meat versions.

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

Creative Variations

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

This dish captures Mediterranean cooking's essence: quality ingredients transformed into a memorable family meal.

Frequently Asked Questions

→ Can you make this lasagna ahead of time?
Definitely! Prep it the night before then bake it the day you’ll eat, or cook it and reheat gently.
→ Do I need to pre-cook the lasagna noodles?
Nope, not if you’re using fresh ones. For dry pasta, just check the package directions.
→ Can you freeze this dish?
Yes, it freezes wonderfully—before or after cooking—and keeps up to three months.
→ How do I prevent watery lasagna?
Sauté the grated zucchini well to remove moisture, and drain if needed.
→ Can the ricotta be substituted?
Sure, use drained cottage cheese or thick yogurt for a similar result.

Zucchini and Ricotta Lasagna

A comforting veggie lasagna where zucchini and ricotta replace meat, making it lighter but just as delicious.

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

Category: Pasta

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings (1 dish)

Dietary: Vegetarian

Ingredients

→ For the layers

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

→ For the filling

04 400g of ricotta
05 3 zucchinis
06 A small sprinkle of ground nutmeg

→ Herbs and seasonings

07 One garlic clove
08 An onion
09 2 tbsp of olive oil
10 Salt and pepper to taste

Instructions

Step 01

Heat the olive oil, then cook the minced onion and crushed garlic. Stir in the tomato sauce, add salt and pepper, and let it simmer for about 15 minutes.

Step 02

Shred the zucchinis and gently sauté them in a skillet. Take the pan off the heat and mix in ricotta, nutmeg, and a pinch of salt and pepper.

Step 03

In a baking dish, layer as follows: tomato sauce, pasta, then the zucchini-ricotta mixture. Repeat this for a total of three layers. Finish with grated parmesan on top.

Step 04

Set your oven to 180°C and bake for 30–40 minutes until the lasagna has a golden crust.

Notes

  1. You can make it ahead and warm it up later.
  2. Swap parmesan for pecorino if you’d like.

Tools You'll Need

  • Baking dish
  • Grater
  • Saucepan
  • Skillet

Allergy Information

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

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