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Zucchini Lasagna

This recipe is really easy to assemble, and is a MUCH healthier version of your normal lasagna recipe.

Note – Let this lasagna cool for a while before cutting into it. In fact, I like to make it in the afternoon and then stick it in the fridge so that it cools completely and sets really well. Then I cut it into slices and heat each slice up individually. If you cut into it too quickly you will have a mess.


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3 large zucchini, sliced longways (see below)

1 4-cup bag of mozzarella cheese

1 large container (or 2 cups) of ricotta cheese (I use the whole milk kind because I really don’t like using skim milk products due to the fact that they contain way more carbohydrates and other additives that make them “skim”)

To speed this up, use 2 jars of your favorite GOOD QUALITY tomato sauce – READ the ingredients in tomato sauce. I use Rao’s. You can also make your own tomato sauce.

1/2 cup Parmesan cheese, plus more for sprinkling


Pre-heat the oven to 350 degrees.

Cut the tops and the ends off your zucchini.

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Slice the zucchini on a mandolin, if you have one. You want them to be medium thickness. Just enough so that you can’s see through them.

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If you don’t have a mandolin, then slice the zucchini’s in half…Zucchini Lasagna4

… and cut them longways as thin as you can.

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After slicing all your zucchini, you should have a fat stack of slim, sliced zucchinis.

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The next step is just layering. I use a heavy bottomed, fairly deep lasagna pan.

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In the bottom of a lasagna pan spread about 1/2 cup of sauce on the bottom. It should be a thin layer. You can use your favorite jarred sauce. I recommend Rao’s, OR you can use this homemade sauce recipe

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Lay one layer of zucchini slices over the sauce to cover the sauce as best as possible.

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Spread one cup of sauce over the zucchini.

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Then sprinkle 1 1/2 cups of mozzarella cheese over the sauce.

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Dollop about 9 evenly spaced tablespoons of ricotta cheese over the mozzarella. Don’t worry about spreading it around, it will do that on its own when it heats in the oven.

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Salt and pepper the entire thing.

Do another layer of zucchini and gently press them down over the ricotta.

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Repeat two more layers of sauce, mozzarella, ricotta and salt and pepper until the lasagna pan is full. You will have a little more than half of of a jar of sauce, which is perfect because you can heat it up and spoon some more sauce over the lasagna when you serve it!

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Sprinkle Parmesan cheese over the top.

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Bake at 350 degrees for 45 minutes.

When the timer goes off, set your oven to broiler for five minutes so that the cheese can get brown and bubbly.

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I know it will be very, VERY hard, but let the lasagna rest for as long as you can (about 30-60 minutes). It will be easier to slice up that way.

Spoon some extra sauce over the top and sprinkle with extra Parmesan cheese.