How to Make Perfect Zucchini Lasagna Your Family Will Love

Are you ready to impress your family with a delicious, healthy twist on a classic dish? I’m so excited to share my recipe for Perfect Zucchini Lasagna! This dish is not only a fantastic way to sneak in some veggies, but it’s also a great option for those of us looking for easy pasta recipes that are low in carbs. Trust me, your family will love it!

Why You’ll Love This Recipe

• It’s a healthy alternative to traditional lasagna, packed with fresh ingredients.
• Perfect for quick family dinners on busy weeknights.
• Easy to customize with your favorite herbs and spices.
• Can be made ahead of time and stored for later.
• Delicious leftovers that taste even better the next day!

Ingredients

To make this scrumptious zucchini lasagna, you’ll need the following ingredients:

• 3 large garlic cloves
• 2 tablespoons unsalted butter
• 1 15-ounce can crushed tomatoes, fire roasted if possible
• 1 15-ounce can tomato sauce, fire roasted if possible
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon (or oregano)
• 2 teaspoons kosher salt, divided
• 2 teaspoons cornstarch (or arrowroot starch)
• 2 pounds zucchini (3 large or 5 small medium)
• 2 1/2 tablespoons chopped fresh thyme
• 2 teaspoons lemon zest (1/2 lemon)
• 1 1/2 cups ricotta cheese
• 3/4 cup shredded Parmesan cheese, divided
• 2 cups (7 ounces) shredded mozzarella cheese, divided
• 1/4 teaspoon ground nutmeg
• Fresh ground black pepper

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get cooking! Follow these simple steps to create your Perfect Zucchini Lasagna:

1. Preheat the oven to 450 degrees Fahrenheit.
2. Mince the garlic. In a medium saucepan over medium heat, melt the butter and add the garlic. Sauté until fragrant, about 1 minute. Lower the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan to thicken the sauce. Let it simmer while you prepare the rest of the dish, at least 15 minutes.
3. Slice the zucchini into noodles about 1/4 inch thick, using a knife or mandoline for uniform pieces. Discard the peel pieces. Place the zucchini strips on two parchment-lined baking sheets, drizzle with olive oil, and rub to coat. Sprinkle with 1 teaspoon kosher salt across the trays. Roast for 10 to 12 minutes until just tender, then set aside.
4. Destem the thyme and roughly chop the leaves. In a medium bowl, combine 2 tablespoons of thyme, lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
5. Lower the oven temperature to 375 degrees Fahrenheit.
6. In a 9” x 9” baking dish, spread 1/2 cup of tomato sauce on the bottom. Layer with zucchini noodles, half of the cheese mixture (in dollops), and another 1/2 cup of tomato sauce, spreading it evenly. Repeat with another layer of noodles, the remaining cheese mixture, and 1/2 cup of tomato sauce. Finish with a final layer of noodles and the remaining 1/2 cup of tomato sauce. Top with the remaining 1 cup of mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.
7. Bake the lasagna for 40 minutes, uncovered. Let it stand for at least 15 minutes before serving to allow it to set. You can let it sit even longer if desired. Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your zucchini lasagna turns out perfectly:

• Use a mandoline for even zucchini slices, making it easier to layer.
• Don’t skip the resting time after baking; it helps the lasagna hold its shape.
• Feel free to add cooked ground beef or turkey for a heartier version.
• Experiment with different cheeses for a unique flavor profile.
• If you love garlic, try adding more minced garlic to the sauce for an extra kick!

How to Serve

This Perfect Zucchini Lasagna is a fantastic centerpiece for any meal. Serve it with a fresh garden salad and some crusty bread for a complete dinner. It’s also a great dish for potlucks or family gatherings. If you’re looking for more weeknight dinner ideas, check out my Garlic Butter Beef Bites or Beef Stir Fry for quick and delicious options!

Make Ahead and Storage

This lasagna is perfect for meal prep! You can assemble it a day in advance and store it in the fridge until you’re ready to bake. Just remember to cover it tightly with foil. Leftovers can be stored in the refrigerator for 2 to 3 days and reheated in a 375°F oven. It’s a great option for 30-minute meals when you’re short on time!

Now that you have this delightful recipe in your arsenal, I hope you enjoy making and sharing it with your loved ones. Happy cooking!

Perfect Zucchini Lasagna

A delicious low-carb alternative to traditional lasagna, featuring tender zucchini noodles layered with flavorful tomato sauce and cheesy goodness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables and Herbs

• 3 large garlic cloves
• 2 tablespoons unsalted butter
• 1 15-ounce can crushed tomatoes, fire roasted if possible
• 1 15-ounce can tomato sauce, fire roasted if possible
• 1 teaspoon dried basil
• 1 teaspoon dried tarragon (or oregano)
• 2 teaspoons kosher salt, divided
• 2 teaspoons cornstarch (or arrowroot starch)
• 2 pounds zucchini (3 large or 5 small medium)
• 2 1/2 tablespoons chopped fresh thyme
• 2 teaspoons lemon zest (1/2 lemon)
• 1 1/2 cups ricotta cheese
• 3/4 cup shredded Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1/4 teaspoon ground nutmeg

Fresh Ground Black Pepper

Method

 

1. Preheat oven to 450°F. Saute garlic in butter, add tomatoes, sauce, herbs, salt, and pepper; simmer 15 minutes. Roast zucchini slices at 450°F for 10-12 minutes. Mix thyme, lemon zest, ricotta, Parmesan, mozzarella, nutmeg, salt, and pepper. Reduce oven to 375°F. Layer sauce, zucchini, and cheese in a dish; bake for 40 minutes. Let sit 15 minutes before serving.

Notes

Use fresh herbs for best flavor and let the lasagna rest before slicing.