This vegetarian zucchini lasagna is a lighter take on the classic, layered with tender zucchini, creamy herbed ricotta, and just enough pasta to hold it all together. It uses half the amount of lasagna sheets but still delivers all that savory, cheesy comfort you want from a great lasagna.
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About This Recipe
This vegetarian zucchini lasagna is everything I want in a comforting, weeknight-friendly dinner. It’s flavorful, approachable, and just a little bit lighter than a traditional lasagna.
Instead of layering all the pasta, this lasagna uses just half a pound of lasagna sheets and fills the rest with thinly sliced zucchini, wilted spinach and a creamy and cheesy ricotta mixture with herbs and Parmesan cheese. Even though it’s a bit lighter, the lasagna is rich, cheesy and perfectly satisfying!
Serve it with a simple Arugula Parmesan Salad or a crisp Caesar Salad for a delicious meal.
📋 Ingredients
- Lasagna Sheets: Use ½ pound lasagna sheets, cooked 1–2 minutes shy of the package directions so they finish cooking in the oven. You can also use no-boil sheets.
- Zucchini: Look for firm zucchini with smooth skin and no blemishes. Slice thinly lengthwise (a mandolin helps) and give them a quick roast to remove excess moisture.
- Ricotta Cheese: Use full-fat ricotta for the best texture. If you can find a basket ricotta or dry ricotta, even better. If your ricotta seems wet, strain it in a fine-mesh sieve over a bowl for 20–30 minutes to remove excess whey.
- Spinach: Frozen spinach keeps this recipe even easier. Thaw the spinach completely, squeeze very dry, then measure about 1 cup after squeezing.
- Mozzarella Cheese: Look for low-moisture mozzarella and if possible, shred the cheese yourself for the best melt and texture. Avoid fresh mozzarella that’s packed in brine, which can add too much moisture.
- Marinara Sauce: Use your favorite jarred marinara to keep this recipe weeknight-friendly. Homemade sauce works too, just let it cool before layering.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Use No-boil Lasagna Sheets: Add a little extra marinara between layers to ensure they cook through.
- Add More Vegetables: Add thinly sliced and pre-roasted eggplant, sautéed mushrooms or roasted red peppers.
- Swap the ricotta:
- Cottage cheese works well and adds extra protein. Blend it for a smoother texture if desired.
- Different Herbs: add roughly torn fresh basil to the ricotta mixture.
- No fresh herbs? Use ½ teaspoon dried oregano or Italian seasoning.
⏲️ Instructions
Prepare the Zucchini: Bake seasoned and oiled zucchini slices at 400 degrees Fahrenheit for 10 minutes until just tender and some moisture has cooked off. Once done, set aside.
Make the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Mix until smooth and well combined.
Assemble First Half of Lasagna: Spread a thin layer of marinara on the bottom. Add a layer of lasagna sheets, then spread ricotta mixture evenly on top. Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top.
Layer Second Half of Lasagna: Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top. Repeat layers once more.
Final Layer of Lasagna: Finish with a final layer of lasagna sheets, the remaining marinara and top with the rest of the mozzarella, and a light sprinkle of Parmesan.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly. For extra browning, broil for 3 to 5 minutes, watching closely.
📍 Recipe Tips
- Cook Pasta Slightly Under: Boil the lasagna sheets 1–2 minutes shy of package directions, since they finish baking in the oven.
- Squeeze the Spinach: Make sure to squeeze the thawed spinach dry remove as much moisture as possible.
- Strain Wet Ricotta: If your ricotta is a bit on the wet side, drain it in a fine mesh sieve for 20–30 minutes for a thicker, creamier layer.
- Shred your own mozzarella: Look for a log of low-moisture mozzarella from a block, which melts more smoothly than pre-shredded options.
- Watch the broiler: If you finish under the broiler, keep a close eye on it! It can go from pale to burnt fast.
Serving Suggestions
Serve this spinach and zucchini lasagna with:
- Classic Caesar Salad
- Shaved Brussels Sprout Salad with Parmesan
- Focaccia or Crusty Bread
- Italian Charcuterie Board (great for entertaining)
- Bread dipping Oil with Herbs (easy appetizer!)
- Italian Peppers and Onions
More Vegetarian Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Vegetarian Zucchini Lasagna
LittleFerraroKitchen.com
Equipment
Ingredients
- ½ pound lasagna sheets cooked 1–2 minutes shy of package directions
- 24 oz jar marinara sauce
- 2 medium sized zucchini sliced thin lengthwise
- 10 oz frozen spinach thawed and squeezed very dry (about 1 cup after squeezing)
- 15 oz whole-milk ricotta cheese
- 1 large egg
- ¼ cup grated Parmesan cheese plus more for topping
- 2 –3 tablespoons finely chopped fresh parsley
- 2 –3 tablespoons finely chopped fresh oregano
- ¼ -½ teaspoon red pepper flakes or to taste
- Kosher salt and freshly ground black pepper
- 1 pound low-moisture mozzarella cheese freshly shredded
- Olive oil for brushing zucchini
Instructions
- Prepare the Zucchini: Preheat oven to 400°F. Arrange zucchini slices on a parchment-lined baking sheet. Lightly brush with olive oil and season with salt and pepper. Roast for 10 minutes until just tender and some moisture has cooked off. Once done, set aside.
- Make the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Mix until smooth and well combined.
- Assemble the Lasagna: Lightly grease a 9x13-inch baking dish. Spread a thin layer of marinara on the bottom. Add a layer of lasagna sheets, then spread ricotta mixture evenly on top. Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top.
- Repeat layers once more.
- Finish with a final layer of lasagna sheets, the remaining marinara, the rest of the mozzarella, and a light sprinkle of Parmesan.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and lightly golden on top. For extra browning, broil for 3 to 5 minutes, watching closely.
- Rest and Serve: Let the lasagna rest for 15 to 20 minutes before slicing. Finish with freshly grated Parmesan if desired.
Notes
- Cook lasagna sheets slightly under since they will continue to cook in the oven.
- Squeeze spinach very dry to prevent excess moisture in the lasagna.
- If ricotta seems wet, strain it in a fine-mesh sieve for 20 to 30 minutes before using.
- Use low-moisture mozzarella and shred it yourself for the best melting and texture.
- No-boil lasagna sheets can be used. Add a little extra marinara between layers so they soften properly.
Robin @ Simply Southern Baking says
Lasagna with a twist! What a pretty dish. Thank you for sharing this for Christy's virtual potluck. 🙂
Susan says
Can you tell me how you made your lasagna so pretty because I just can't manage it! Oh and it looks tasty too! 🙂
Gerry @ Foodness Gracious says
I totally love baked dishes like this, especially Italian ones, so tasty and I don't even care if it's still 90 here, I'd eat this up in a heartbeat!
Samantha says
Ha...thanks Gerry!! I can't wait until it gets cooler!!
Kristin @ Dizzy Busy and Hungry! says
Zucchini and spinach are my family's two fav veggies, so this would be a total hit in this house, I am sure! Pinning so I can make this soon!
So glad to meet you through the potluck! I will follow you on social media to stay in touch going forward! I definitely want to see what else you have going on! 🙂
Raquel says
Lasagna is one of my favorite foods ever! Love how tasty this looks. Nice to meet you at this potluck party 🙂
Samantha says
Thank you Raquel!! Nice to meet you as well :))
Wanda says
Samantha, I am so loving your Spinach and Zucchini Lasagna. The best part for me is that it's meatless. I love lasagna and have made it meat, but I have been craving a lasagna without meat for months now. You have the best recipe I've seen so far. Thank you for that!
Also, thank you for participating in this special virtual potluck for Christy. I am glad to be a part of it too. Not only because I adore Christy, but I got to meet many amazing food bloggers that I had not known before. Hugs!
Samantha says
Hi Wanda!! Thank you so much...I actually prefer meatless lasagnas and pasta as well!! There's already so much flavor :))
Liz says
Mmmmmmm....I love a cheesy spinach lasagna. And now I'm going to have to add some zucchini, too...what a yummy addition. I'm delighted to join you in this virtual potluck today...Christy is an inspiration 🙂
Samantha says
Thanks Liz!!! It was so nice to be introduced to the other bloggers 🙂