Healthy Vegetarian Zucchini Lasagna
A lighter twist on traditional lasagna, this version swaps pasta sheets with thin ribbons of zucchini. Layered with a rich tomato sauce, creamy ricotta, and gooey mozzarella, it’s comforting yet fresh. Packed with protein and veggies, it’s perfect for a healthy family dinner.
⏱ Time
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
For the zucchini layers:
3–4 medium zucchinis (sliced lengthwise into thin ribbons)
1 tsp salt (to draw out moisture)
For the filling:
2 cups ricotta cheese (or cottage cheese for lighter version)
1 egg
½ cup grated Parmesan cheese
1 tsp dried oregano
½ tsp black pepper
2 tbsp fresh basil, chopped (optional)
For the tomato sauce:
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
1 tsp dried Italian herbs (oregano + basil + thyme)
Salt & pepper to taste
Topping:
1 cup shredded mozzarella cheese
Extra Parmesan for garnish
Instructions
1. Prep zucchini
Slice zucchini into thin ribbons (use a mandolin or sharp knife).
Sprinkle with salt and let sit for 15 minutes to release water. Pat dry with paper towels.
2. Make tomato sauce
Heat olive oil in a pan, sauté onion until soft.
Add garlic and red pepper, cook 2 minutes.
Stir in crushed tomatoes, tomato paste, herbs, salt & pepper. Simmer 10 minutes.
3. Mix ricotta filling
In a bowl, combine ricotta, egg, Parmesan, oregano, pepper, and fresh basil.
4. Assemble lasagna
In a baking dish, spread a thin layer of tomato sauce.
Add zucchini slices to cover.
Spread some ricotta mixture, then sauce again.
Repeat layers until ingredients are used, finishing with sauce.
Top with mozzarella and Parmesan.
5. Bake
Preheat oven to 375°F (190°C).
Bake uncovered for 35–40 minutes, until golden and bubbly.
Let rest 10 minutes before slicing (important for neat layers).
Notes & Tips
If zucchini releases too much water while baking, drain excess liquid before serving.
Add sautéed spinach, mushrooms, or eggplant between layers for variety.
For extra protein, mix in lentils with the tomato sauce.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking. Or freeze (unbaked) for up to 2 months.
Q: Can I replace ricotta?
Yes — use cottage cheese for lighter, or a vegan ricotta for plant-based.
Nutritional information
Calories: ~280
Protein: 17 g
Carbohydrates: 15 g
Fiber: 4 g
Fat: 17 g
Saturated Fat: 8 g