Baked Zucchini Noodle Lasagna

Name: Baked Zucchini Noodle Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 3 medium zucchinis; 2 cups marinara sauce; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Classic Baking Recipes

I fell in love with this Baked Zucchini Noodle Lasagna the moment I first made it. It's not just a healthy twist on a classic dish; it's a celebration of flavors that blend beautifully together. The layers of roasted zucchini, creamy ricotta, and flavorful marinara sauce create a symphony of taste that even traditional lasagna lovers will appreciate. Plus, it’s a fantastic way to sneak in some extra vegetables into your meal without compromising on taste. Trust me, it's a dish the whole family will adore!

Created by

Emily

Last updated on 2026-02-08T19:58:29.013Z

When I decided to lighten up my family’s favorite lasagna, I knew that zucchini noodles would be a game changer. The trick is getting the right thickness with the zucchini; I use a mandoline slicer to achieve that perfect cut. This method promotes even baking and ensures every bite is effortlessly delicious. Not only does the zucchini soak up the flavors from the sauce, but it also adds a lovely texture.

After experimenting with different cheeses, I found a combination of ricotta and mozzarella offered the best creaminess that mimics traditional lasagna perfectly. Layering the ingredients in a baking dish and watching it bubble in the oven is one of my favorite parts. I promise this will soon become a go-to recipe in your kitchen!

        Why You'll Love This Recipe
        Packed with fresh vegetables that add flavor and nutrition
A lighter take on lasagna that doesn’t skimp on taste
Easy to prepare and perfect for meal prep

      

The Art of Zucchini Noodles

Creating the perfect zucchini noodles is essential for this lasagna's success. Aim for uniform thickness to ensure even cooking; a mandoline is your best friend here, providing precision and speed. After slicing, salting the noodles is a crucial step. This process not only remedies excess moisture but also enhances the zucchini's flavor. Let them rest on a towel for at least 15 minutes, and you’ll notice droplets of water pooling—this is moisture extraction in action, making for a better layer of lasagna.

Choosing the right zucchinis can make a difference in your dish's texture. Look for firm, blemish-free zucchinis, as they hold up better in the baking process. If you prefer a more colorful twist, yellow squash can also substitute or complement zucchini in the mix. Just remember, using a mix might alter the flavor and overall cohesion slightly, so keep that in mind when layering.

Layering for Flavor

Layering ingredients thoughtfully is key to building flavor and ensuring each bite is satisfying. Start with a thin layer of marinara sauce—this base not only prevents the noodles from sticking but adds moisture that permeates the entire dish. When layering, be generous but not excessive with the ricotta mixture to maintain the structural integrity of your lasagna. The egg in the ricotta acts as a binder, helping the layers hold together without becoming too watery.

Finished layers should always end with marinara and a generous sprinkle of cheese. This top layer gets wonderfully bubbly and golden as it bakes, creating a delightful contrast to the softer, creamy ricotta layers below. To avoid over-browning, keep an eye on the lasagna in the last few minutes of baking; cover loosely with foil if necessary to allow the cheeses to melt without burning.

Ingredients

Ingredients for Baked Zucchini Noodle Lasagna

3 medium zucchinis
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prep the Zucchini Noodles

Preheat the oven to 375°F (190°C). Slice the zucchinis into thin noodles using a mandoline or a knife. Lay the zucchini noodles on a towel, sprinkle with salt, and let them sit for 15 minutes to draw out moisture.

Mix the Cheese Filling

In a bowl, combine ricotta cheese, egg, garlic powder, and a pinch of salt and pepper. Mix until smooth and set aside.

Assemble the Lasagna

In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer zucchini noodles, half of the ricotta mixture, marinara sauce, and sprinkle with mozzarella cheese. Repeat the layers, finishing with a layer of marinara and a generous topping of Parmesan cheese.

Bake

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden. Let it cool for a few minutes before slicing.

Serve

Garnish with fresh basil and enjoy your delicious Baked Zucchini Noodle Lasagna!

Pro Tips

To enhance the flavor, you can add some Italian herbs like oregano and thyme to the marinara sauce. Additionally, for a spicier kick, consider mixing in some crushed red pepper flakes.

Storage and Reheating

Baked Zucchini Noodle Lasagna is a fantastic make-ahead meal. After assembling, you can chill it in the refrigerator for up to 24 hours before baking. This resting time allows the flavors to meld beautifully. If you want to freeze it, bake it first and then let it cool completely. Store in an airtight container for up to three months. For reheating, warm individual portions in the microwave or cover the whole dish with foil and heat in a 350°F (175°C) oven until heated through.

When reheating, check on the lasagna after about 25 minutes. If it seems dry, add a splash of water or extra marinara sauce to maintain moisture. I find that letting it sit at room temperature for about 10 minutes before serving helps firm up the layers, making it easier to slice.

Variations and Dietary Swaps

Feel free to customize this lasagna by adding layers of sautéed vegetables like spinach or mushrooms for extra flavor and nutrients. If you're looking for a vegan version, swap the ricotta for a blended mixture of silken tofu, nutritional yeast, and lemon juice to mimic creamy textures. Use dairy-free cheese alternatives for the mozzarella and Parmesan to round out the flavor profile without animal products.

For those watching their carbs, consider using eggplant slices instead of zucchini for another delightful twist. Eggplant provides a similar texture while being deceptively hearty. Just be sure to salt the eggplants well before layering to draw out moisture, as you would with zucchini.

Questions About Recipes

→ Can I use other types of noodles instead of zucchini?

Yes, you can use regular lasagna noodles or gluten-free alternatives if preferred.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Is this recipe suitable for meal prep?

Absolutely! You can assemble the lasagna ahead of time and bake it just before serving.

→ Can I add meat to this lasagna?

Yes, ground turkey or beef can be layered in, just cook it beforehand and drain excess fat.