Are you tired of the same old traditional lasagna recipes? Look no further! Zucchini lasagna is a delicious twist on the classic dish, and we’ve got 20 mouthwatering recipes to prove it. From vegetarian options to meat-lovers’ delights, these creative recipes are sure to satisfy your cravings.
In this article, we’ll take you on a culinary journey through the world of zucchini lasagna. With a variety of ingredients, from ricotta cheese to roasted red peppers, and flavors like pesto and Italian sausage, there’s something for everyone. Whether you’re looking for a low-carb option or a keto-friendly alternative, our recipes have got you covered.
So what are you waiting for? Dive in and explore the wonderful world of zucchini lasagna with us!
Classic Zucchini Lasagna with Ricotta and Mozzarella
A classic Italian dish gets a summer twist with the addition of zucchini, adding moisture and flavor to this creamy ricotta and mozzarella lasagna.
Ingredients:
– 3 medium zucchinis, sliced into 1/4-inch thick rounds
– 8 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices in a little olive oil until tender. Season with salt and pepper.
4. In a medium bowl, combine ricotta cheese, egg, salt, and pepper. Mix well.
5. Assemble the lasagna by spreading a layer of ricotta mixture on the bottom, followed by a layer of cooked noodles, zucchini slices, and shredded mozzarella cheese. Repeat for 3-4 layers, ending with a layer of mozzarella cheese on top.
6. Cover with aluminum foil and bake for 45 minutes. Remove foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 55-60 minutes
Low-Carb Zucchini Lasagna with Ground Turkey
A creative twist on the classic Italian dish, this low-carb version replaces traditional lasagna noodles with zucchini slices and uses ground turkey for added protein.
Ingredients:
– 8-10 medium zucchinis
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/8-inch thick rounds.
3. Cook ground turkey in a skillet until browned, breaking it up into small pieces as it cooks.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and egg. Mix well.
5. In a 9×13-inch baking dish, create layers of zucchini slices, ground turkey mixture, and ricotta cheese mixture, finishing with a layer of cheese on top.
6. Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Vegetarian Zucchini Lasagna with Spinach and Mushrooms
This vibrant lasagna is a creative twist on the classic Italian dish, packed with nutrients and flavor. The combination of sautéed spinach, mushrooms, and zucchini creates a rich and satisfying vegetarian meal.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cups fresh spinach leaves
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. Sauté zucchini, mushrooms, onion, and garlic in olive oil until tender.
4. In a separate bowl, combine ricotta cheese, spinach, and a pinch of salt and pepper.
5. Assemble the lasagna by layering cooked noodles, sautéed vegetables, and cheese mixture.
6. Top with mozzarella and Parmesan cheese.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Zucchini Lasagna Roll-Ups with Pesto
A creative twist on traditional lasagna, these roll-ups combine the flavors of zucchini, pesto, and mozzarella cheese for a delicious and healthy meal.
Ingredients:
– 8-10 medium zucchinis
– 1 cup pesto sauce
– 12 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and pesto sauce. Mix well.
4. Lay a zucchini slice flat on a work surface. Spread about 1 tablespoon of the cheese mixture onto the center of each slice.
5. Roll up each slice tightly, starting from one end. Repeat with remaining zucchinis and filling.
6. Place rolled-up lasagna on a baking sheet lined with parchment paper, seam-side down.
7. Bake for 20-25 minutes or until the cheese is melted and the zucchini is tender.
Cooking Time: 20-25 minutes
Spicy Zucchini Lasagna with Italian Sausage
Elevate your lasagna game with this flavorful and spicy twist featuring tender zucchini, savory Italian sausage, and a rich tomato sauce. Perfect for a satisfying weeknight dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 lb Italian sausage, casings removed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook Italian sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion and garlic to the skillet; cook until softened.
5. Stir in marinara sauce, oregano, salt, and pepper.
6. Arrange cooked lasagna noodles in a 9×13-inch baking dish. Top with sausage mixture, zucchini slices, and mozzarella cheese.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
8. Sprinkle Parmesan cheese on top and serve hot. Garnish with chopped basil leaves if desired.
Cooking Time: 30-35 minutes
Creamy Zucchini Lasagna with Alfredo Sauce
A twist on the classic lasagna recipe, this creamy zucchini version combines the flavors of rich Alfredo sauce and tender zucchini noodles.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, spiralized
– 1 cup (2 sticks) unsalted butter, softened
– 3 cups heavy cream
– 1 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup all-purpose flour
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté zucchini noodles in butter until tender.
4. In a separate saucepan, combine heavy cream, Parmesan cheese, and flour. Whisk until smooth.
5. Add cooked zucchini noodles to the Alfredo sauce and stir to combine.
6. Assemble lasagna by spreading a layer of Alfredo sauce, followed by noodles, then mozzarella cheese. Repeat for 3 layers.
7. Top with remaining mozzarella cheese and bake for 25-30 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Roasted Red Peppers
A delicious twist on traditional lasagna, this recipe combines the flavors of roasted red peppers and zucchini for a nutritious and satisfying meal. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced into thin rounds
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 2 roasted red peppers, sliced into strips
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices with garlic until tender. Set aside.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Season with salt and pepper.
5. Assemble lasagna by spreading a layer of tomato sauce on the bottom of a 9×13-inch baking dish, followed by noodles, zucchini mixture, and cheese mixture. Repeat layers two more times, finishing with a layer of mozzarella cheese.
6. Top with roasted red pepper strips and bake for 30-35 minutes or until golden brown.
Cooking Time: 30-35 minutes
Mexican-Style Zucchini Lasagna with Black Beans
This innovative twist on traditional lasagna combines the flavors of Mexico with the comfort of a classic Italian dish. Tender zucchinis, rich black beans, and creamy cheese come together in a mouthwatering casserole.
Ingredients:
– 2 medium zucchinis
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 lasagna noodles
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened.
4. Add black beans, cumin, salt, and pepper. Cook for 2 minutes.
5. In a separate bowl, combine cheeses.
6. Assemble lasagna by layering zucchini slices, bean mixture, and cheese in a baking dish. Repeat two more times, ending with cheese on top.
7. Cover and bake for 30 minutes. Remove lid; bake an additional 10-15 minutes or until golden brown.
Cooking Time: 45-50 minutes
Zucchini Lasagna with Sun-Dried Tomatoes and Feta
Zucchini Lasagna with Sun-Dried Tomatoes and Feta: A creative twist on the classic Italian dish, this recipe combines the flavors of zucchini, sun-dried tomatoes, and feta cheese to create a unique and delicious lasagna.
Ingredients:
– 2 medium zucchinis
– 1 cup sun-dried tomatoes, chopped
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup grated feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/8-inch thick rounds.
3. Cook the lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, heat the olive oil over medium-high heat. Add the chopped sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
5. In a separate bowl, combine the ricotta cheese and feta cheese. Season with salt and pepper to taste.
6. Assemble the lasagna by spreading a layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange 4 zucchini slices on top, followed by half of the ricotta-feta mixture, and finally half of the cooked lasagna noodles. Repeat the layers.
7. Top with the remaining zucchini slices, then cover with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Keto-Friendly Zucchini Lasagna with Cauliflower Sauce
This recipe is a creative twist on traditional lasagna, using zucchini noodles and cauliflower sauce to create a deliciously low-carb and keto-friendly dish.
Ingredients:
– 4 medium zucchinis
– 1 head of cauliflower
– 1 pound ground beef or pork
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated mozzarella cheese (part-skim)
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook zucchinis in a spiralizer or using a vegetable peeler to create noodles.
3. In a large skillet, cook ground meat, onion, and garlic until browned.
4. In a separate pot, steam cauliflower florets until tender.
5. Blend steamed cauliflower with 1/4 cup grated Parmesan cheese and 2 tablespoons olive oil.
6. Assemble lasagna by layering zucchini noodles, meat mixture, and cauliflower sauce.
7. Top with mozzarella cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Eggplant and Parmesan
This hearty vegetarian lasagna combines the best of summer’s bounty: tender zucchini, creamy eggplant, and rich Parmesan cheese. Perfect for a family dinner or potluck, this dish is sure to please.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1 cup ricotta cheese
– 1 pound ground beef or sausage, cooked and drained (optional)
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F.
2. Cook zucchini and eggplant slices in a little olive oil until tender, about 5 minutes per side.
3. In a separate pan, cook garlic and onion until softened. Add crushed tomatoes, salt, and pepper; simmer for 10-15 minutes.
4. Assemble lasagna: layer cooked vegetables, ricotta cheese, and Parmesan cheese in a greased 9×13-inch baking dish.
5. Top with ground beef or sausage (if using) and cover with foil.
6. Bake for 35-40 minutes, then remove foil and bake an additional 10-15 minutes, until golden brown.
Cooking Time: approximately 45-55 minutes
Zucchini Lasagna with Butternut Squash and Sage
This autumn-inspired lasagna combines the richness of butternut squash with the brightness of zucchini, all wrapped up in a savory sage-flavored package.
Ingredients:
– 2 medium zucchinis, sliced
– 1 small butternut squash, cooked and mashed
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage leaves
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté zucchini slices with a pinch of salt until tender. Set aside.
4. In a separate pot, combine mashed butternut squash and marinara sauce. Bring to a simmer and let cook for 5 minutes.
5. In a greased 9×13-inch baking dish, create layers: lasagna noodles, zucchini mixture, butternut squash sauce, and Parmesan cheese. Repeat until all ingredients are used, finishing with a layer of cheese on top.
6. Sprinkle chopped sage leaves over the cheese and drizzle with beaten egg.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Caramelized Onions and Goat Cheese
This recipe combines the flavors of tender zucchini, sweet caramelized onions, and tangy goat cheese to create a unique and delicious lasagna dish.
Ingredients:
– 2 medium zucchinis
– 1 large onion, thinly sliced
– 8 oz goat cheese, crumbled
– 1 cup grated Parmesan cheese
– 1 cup marinara sauce
– 8-10 lasagna noodles
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize the onions in a skillet with olive oil over medium-low heat, stirring occasionally, until golden brown (about 20-25 minutes).
3. Cook lasagna noodles according to package instructions.
4. In a separate skillet, sauté zucchini slices with salt and pepper until tender (about 5 minutes).
5. Assemble the lasagna by layering noodles, marinara sauce, caramelized onions, goat cheese, and Parmesan cheese in a 9×13-inch baking dish.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves and serve hot.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Pesto and Grilled Chicken
Elevate your lasagna game with this unique twist, featuring grilled chicken, zucchini, and creamy pesto. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pesto sauce
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes per side, or until cooked through.
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices in a little oil until tender, about 3-4 minutes. Season with salt and pepper to taste.
4. In a separate saucepan, heat pesto sauce over low heat.
5. Assemble lasagna by layering cooked noodles, grilled chicken, sautéed zucchini, and pesto sauce. Top with mozzarella and Parmesan cheese.
6. Bake in preheated oven at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Artichokes and Olives
Elevate your pasta game with this creative twist on classic lasagna, featuring tender zucchinis, artichoke hearts, and salty olives.
Ingredients:
– 2 medium zucchinis
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1/4 cup pitted green olives, sliced
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook zucchinis in boiling water until tender, about 5 minutes. Drain and set aside.
3. In a separate skillet, sauté artichoke hearts and olives in olive oil until softened. Season with salt and pepper.
4. In a large bowl, combine cooked lasagna noodles, zucchini, and artichoke-olive mixture.
5. In a separate bowl, mix mozzarella and Parmesan cheese.
6. Grease a 9×13-inch baking dish and build the lasagna: noodles, cheese mixture, and repeat. Top with remaining cheese.
7. Bake for 35-40 minutes or until golden brown.
Zucchini Lasagna with Fresh Basil and Cherry Tomatoes
This zucchini lasagna recipe is a refreshing twist on the classic Italian dish, featuring fresh basil and cherry tomatoes to highlight the flavors of the season. Perfect for a light and satisfying meal or a warm-weather gathering.
Ingredients:
– 2 medium zucchinis
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 8 lasagna noodles
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, garlic, salt, and pepper.
4. Layer zucchini slices, cherry tomatoes, basil, and ricotta mixture in a 9×13-inch baking dish.
5. Top with mozzarella cheese and repeat layers one more time.
6. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Ground Beef and Marinara
A creative twist on the classic lasagna, this recipe combines the flavors of ground beef, marinara sauce, and zucchini to create a deliciously unique dish.
Ingredients:
– 1 pound ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 medium zucchini, sliced
– 8 lasagna noodles
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add chopped onion and minced garlic; cook until the onion is translucent.
4. Stir in marinara sauce and bring to a simmer. Reduce heat to low and let sauce simmer while you prepare the lasagna.
5. Cook zucchini slices in boiling water for 3-5 minutes, or until tender. Drain and set aside.
6. In a large bowl, combine cooked ground beef mixture, zucchini slices, and marinara sauce. Season with salt and pepper to taste.
7. In a separate pot, cook lasagna noodles according to package instructions. Drain and set aside.
8. Assemble the lasagna by spreading a layer of the ground beef mixture in the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top, followed by half of the remaining ground beef mixture. Repeat layers, finishing with a layer of mozzarella cheese. Sprinkle Parmesan cheese on top.
9. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Zucchini Lasagna with Roasted Garlic and Ricotta
This recipe combines the flavors of roasted garlic, creamy ricotta, and tender zucchini to create a delicious and healthy twist on traditional lasagna. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium zucchinis
– 3 cloves of garlic
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the garlic by placing it on a piece of aluminum foil, drizzling with olive oil, and folding the foil to create a packet. Bake for 30-40 minutes or until soft.
3. Cook zucchinis in boiling water for 5-7 minutes or until tender. Drain and set aside.
4. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
5. Assemble the lasagna by spreading a layer of the ricotta mixture on the bottom, followed by zucchini slices, roasted garlic, and repeat until all ingredients are used up.
6. Top with shredded mozzarella cheese and bake for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Zucchini Lasagna with Spinach and Three Cheeses
A twist on traditional lasagna, this recipe replaces noodles with zucchini slices, adding a burst of flavor and nutrients. This vegetarian delight is sure to please even the pickiest eaters.
Ingredients:
– 2 medium zucchinis
– 1 package frozen chopped spinach, thawed and drained
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing the baking dish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/8-inch thick rounds.
3. In a large skillet, sauté onion and garlic until softened. Add spinach and cook until wilted. Set aside.
4. In a bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
5. Grease a 9×13-inch baking dish with olive oil.
6. Create layers of zucchini slices, spinach mixture, and three-cheese blend. Repeat until all ingredients are used, finishing with a layer of cheese on top.
7. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Zucchini Lasagna with Portobello Mushrooms and Thyme
Elevate your lasagna game with this flavorful twist on a classic Italian dish, featuring tender zucchini noodles, rich portobello mushrooms, and the earthy warmth of thyme.
Ingredients:
– 8 oz zucchinis
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– 1 Portobello mushroom, sliced
– 2 tbsp olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook zucchinis according to package instructions or slice into thin noodles.
3. In a large skillet, sauté sliced portobello mushrooms with olive oil, thyme, salt, and pepper until tender.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and mozzarella cheese.
5. Assemble lasagna by layering cooked zucchini noodles, mushroom mixture, marinara sauce, and cheese blend. Repeat for 2-3 layers, finishing with a cheese top.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your pasta game with these 20 delicious zucchini lasagna recipes! From classic ricotta and mozzarella combinations to creative twists featuring ground turkey, spinach, and pesto, there’s something for every taste and dietary preference. Discover unique flavor profiles like spicy Italian sausage, creamy Alfredo sauce, and roasted red peppers. Whether you’re a vegetarian, keto, or just looking for a healthier take on traditional lasagna, this collection has got you covered. So go ahead, get cooking, and experience the versatility of zucchini in these mouthwatering lasagna recipes!