This easy, creamy, homemade zucchini recipe is a comforting dish that will feed your whole family.
Ricotta Cheese Filling:
1 cup parmesan cheese
2 cups mozzarella cheese
2 cups ricotta cheese
1 ½ tbsp fresh Italian parsley (chopped)
1 ½ tbsp fresh oregano (chopped)
1 ½ tbsp fresh lemon juice
4 tsp garlic powder
2 tsp salt
2 tsp black pepper
1 package lasagna sheets
2 ½ – 3 cups prepared marinara sauce *see recipe
2 small/medium zucchinis
2 cups provolone cheese
2 cups mozzarella cheese
Preheat the oven to 385F, set aside a 9×13 sized casserole dish, and cover a baking sheet with tin foil.
In a large bowl, add the ricotta, parmesan, mozzarella, eggs, lemon, spices, and fresh herbs. Mix ingredients together until combined.
Cut the ends off of the zucchini and using a peeler, slice thin strips on the long side. Place in a dish and set aside.
Grate the provolone and mozzarella cheese and set aside.
Prepare a baking sheet with a paper towel and set it aside.
To cook the lasagna sheets, boil a large pot with salted water. Add the pasta and cook until tender but not fully cooked. This will be approximately 3 – 4 minutes. Set cooked lasagna sheets onto the baking tray and arrange nicely by hand to keep the shape. Repeat steps until all lasagna sheets are cooked.
To assemble the lasagna, pour a third of the marinara sauce on the bottom of the dish and spread evenly. On top, arrange a layer of lasagna sheets, covering the entire top. Transfer half of the ricotta cheese mixture and spread evenly on top of the pasta. Next, arrange the thin strips of zucchini to cover the top of the ricotta mixture. Repeat these steps. Add your second layer of zucchini, pour the last third of marinara sauce onto the top, and spread evenly. Cover the sauce layer with the grated mozzarella and provolone cheese. Prior to baking, cover the entire top of the casserole dish with a layer of tin foil, without pressing up against the cheese layer.
Bake the lasagna for 45 minutes with the baking tray on the rack underneath (to catch any dripping).
After 45 minutes, carefully remove the tin foil and place it back into the oven for 15 – 25 minutes until the cheese is golden on top.
Allow to cool slightly, serve, and enjoy!
To make vegan, swap all cheese for your favorite plant-based substitutes and omit the eggs in the ricotta filling-adding a couple of tablespoons of nutritional yeast for that richer flavor!
Add any of your favorite vegetables-raw or sauteed to your lasagna!
Spice things up by adding dried chilies to your marinara sauce!
Prepare your lasagna ahead of time, wrap tightly in plastic or tin foil and keep in the fridge 2 – 3 days prior to baking. Remember that the lasagna sheets will absorb some of the marinara sauce so be sure to add extra if you do this!
You can freeze your unbaked lasagna as well, wrap tightly in plastic AND tin foil, keeping it for up to 1 month. Bake from frozen at 400F for 60 – 70 minutes.
Store leftover lasagna in an airtight container in the fridge for 3-5 days or freeze in portions for up to 1 month.
- Serving Size: 8
- Calories: 413
- Sugar: 5.6g
- Sodium: 1891.9mg
- Fat: 22.g
- Saturated Fat: 13.1g
- Unsaturated Fat: 1.4g
- Trans Fat: 0g
- Carbohydrates: 16.1g
- Fiber: 3.4g
- Protein: 40.7g
- Cholesterol: 119.9mg
Keywords: zucchini, creamy, easy, homemade