Zucchini Lasagna

July 24, 2015 by Jenny Melrose

One of my absolute favorite parts of summer is when it’s time to make everything zucchini!!!  I love sneaking zucchini into muffins like my apple zucchini mini muffins, but I also love to create an entire dish where the star of the dish is the zucchini.  In my zucchini lasagna this is definitely the case.  Plus, it’s healthier than using wheat noodles.

Zucchini Lasagna

Zucchini Lasagna

As many of you know, I do not claim to be a master chef.  I’m learning a ton on this journey and when I finally figured out the layers of a lasagna it was so much easier.  The most difficult part for me was building the layers so since this involves zucchini I wanted to make it super simple for you.  Here’s a quick video on how to create that perfect Zucchini Lasagna.

You can always play with your flavors, by adjusting your sauce or the ricotta layers in your lasagna.  I’m giving you a two for one recipe today because I finally feel like I’ve figured out how to make a good spaghetti sauce.  For the longest time I always relied on Joe, my husband, for his sauce, but he might very well be sidelined for a while.

Zucchini Lasagna Casserole

My mandoline gets the job done, but I need to put one that is a bit sturdier on my list for Santa.  I’m thinking this one would be a lot less tedious and probably safer since you all know how accident prone I am.  Regardless, a mandoline is definitely necessary to get the job done.  I love my zoodler though too.  Since the 21 Day Fix program limits the amount of carbs you can have, I’ve tried to switch them out with zucchini so I need all the gadgets.

Zucchini Lasagna Recipe

Zucchini Lasagna
Recipe Type: Main Dish
Author: Jenny @ The Melrose Family
Prep time:
Cook time:
Total time:
Serves: 4 – 6
A quick and easy zucchini lasagna recipe that boasts of summer’s harvest.
  • 3 zucchinis thinly sliced
  • 2 cups tomato sauce {recipe below}
  • 1 cup part skim ricotta cheese
  • 1 egg
  • 1 tablespoon parsley
  • 1/2 cup mozzarella cheese
  • Sauce:
  • 1 29 oz can sauce tomato sauce
  • 2 12 oz cans diced tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon Italian seasoning
  • 2 tablespoons garlic powder
  • 1 teaspoon sugar
  • Salt & pepper to taste
  1. Combine all of the ingredients for the sauce in a large pot and simmer for at least an hour prior to using in the lasagna. If you have sauce already made or using jarred then just skip to the next step.
  2. Preheat the oven 350 F.
  3. Thinly slice the zucchini using a mandoline.
  4. Combine the ricotta cheese, egg and parsley in a large bowl and set aside to use in layering.
  5. Place 1/4 cup sauce on the bottom of the baking dish then cover the sauce with zucchini strips.
  6. Use 1/4 cup of the ricotta mixture and spread over the zucchini and then sprinkle with mozzarella cheese.
  7. Repeat the layers as many times as possible, but a minimum of three layers.
  8. The final layer top with any leftover mozzarella cheese and then sprinkle with parmesan cheese.
  9. Cover with foil and bake for 40 mins
  10. For the last 5 minutes of cook time uncover the lasagna and bake until bubbly.


  • Trackbacks

  • Trackback from Chicken Parmesan - The Melrose Family
    Monday, 31 August, 2015

    […] need to whip up sauce from scratch every time.  It works perfectly in everything from my Zucchini Lasagna to my Turkey Blue Cheese Meatballs and it gives the fresh flavor that Ragu® stands upon.  You […]

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