Garden-Fresh Zucchini Lasagna

A freshly baked Garden-Fresh Zucchini Lasagna in a white ceramic dish, topped with golden melted cheese and zucchini slices, garnished with basil, set on a white marble background with fresh zucchini, basil, tomato, parmesan, and a white towel in the background. — Garden-Fresh Zucchini Lasagna baked with layers of zucchini, cheese, sausage, and rich tomato sauce, garnished with basil. Perfectly golden, rustic, and homemade.

Garden-Fresh Zucchini Lasagna is the perfect balance of hearty comfort and light, wholesome flavor. Instead of traditional pasta sheets, thin ribbons of zucchini create delicate layers that soak up rich marinara and creamy cheese filling. The result is a dish that feels indulgent but refreshingly lighter, making it a year-round favorite for cozy family dinners or special gatherings.

While lasagna has roots in Italy dating back to the Middle Ages, modern variations like this zucchini version highlight how versatile the classic dish can be. By swapping out pasta, you still get those signature layers of sauce, cheese, and savory meat, but with a fresh, garden-inspired twist.

This recipe layers Italian sausage in a rich tomato sauce, creamy ricotta, gooey mozzarella, and golden parmesan with tender zucchini slices that hold everything together. Each bite is full of comforting flavors while still feeling nourishing. With the right balance of textures and flavors, this zucchini lasagna will quickly become one of your most-requested recipes.

Recipe Yield: 6 servings

INGREDIENTS

3 medium zucchini, sliced lengthwise into thin strips
1 lb ricotta cheese
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 large egg
3 cups marinara sauce
1 lb Italian sausage, casings removed
1 small onion, finely diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes
Salt and black pepper to taste
Fresh basil leaves, for garnish

INSTRUCTIONS

1. Prepare the zucchini:
Preheat oven to 400°F (200°C). Slice zucchini into long thin strips. Lay on paper towels, sprinkle lightly with salt, and let sit for 15 minutes to release moisture. Pat dry.

2. Cook the sausage:
In a skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic and cook briefly. Add Italian sausage, breaking it up, and cook until browned. Stir in oregano, basil, red pepper flakes, and marinara sauce. Simmer for 10 minutes.

3. Mix the cheese filling:
In a bowl, combine ricotta, egg, and ½ cup parmesan. Season lightly with salt and black pepper. Stir until smooth.

4. Assemble the lasagna:
In a greased 9×13-inch baking dish, spread a thin layer of sauce. Layer zucchini slices to cover the bottom. Spread some ricotta mixture, then sprinkle mozzarella. Repeat layers: zucchini, sauce, ricotta, mozzarella, until ingredients are used, finishing with zucchini, sauce, mozzarella, and remaining parmesan on top.

5. Bake:
Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until top is golden and bubbling.

6. Rest and serve:
Let lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil. Serve warm.

Helpful Tips to Perfect This Recipe

Prevent watery lasagna: Always salt and drain zucchini slices before layering to avoid excess moisture.
Cheese balance: Mixing parmesan with ricotta adds depth of flavor and keeps the filling creamy yet firm.
Make-ahead option: Assemble the lasagna ahead and refrigerate overnight. Bake the next day for even richer flavors.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉