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Creamy Zucchini Lasagna Recipe Easy Homemade Ricotta Herb Bake

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A quick and easy creamy zucchini lasagna layered with ricotta, mozzarella, parmesan, and fresh Italian herbs, perfect for a comforting yet light meal.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise (ribbons)
  • 2 cups (450g) whole milk ricotta cheese
  • 1½ cups (150g) shredded low-moisture mozzarella cheese
  • ½ cup (50g) grated aged parmesan cheese
  • 1 large egg, room temperature
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper, to taste
  • 2 cups (480ml) marinara sauce, homemade or store-bought

Instructions

  1. Preheat your oven to 375°F (190°C) and let it warm up while you prep.
  2. Slice the zucchinis lengthwise into thin ribbons about 1/8-inch (3 mm) thick using a mandoline or sharp knife. Lay them on paper towels, sprinkle lightly with salt, and let sit for 10 minutes. Pat dry to remove excess moisture.
  3. In a mixing bowl, combine ricotta, egg, minced garlic, chopped basil, oregano, parsley, salt, and pepper. Whisk until smooth and creamy.
  4. Spread about ½ cup (120 ml) marinara sauce on the bottom of a 9×13-inch baking dish.
  5. Layer zucchini slices evenly over the sauce, then spoon a generous amount of the ricotta mixture over the zucchini layer. Sprinkle mozzarella and a bit of parmesan on top.
  6. Repeat layering marinara, zucchini, ricotta mixture, and cheeses until ingredients are used up, finishing with a cheese layer.
  7. Cover the dish loosely with foil and bake for 25 minutes.
  8. Remove the foil and bake for another 10–15 minutes until the top is bubbly and golden.
  9. Let the lasagna rest for about 10 minutes before slicing and serving.

Notes

Salting and patting dry the zucchini ribbons is essential to prevent watery lasagna. Whisk ricotta gently with egg and herbs to maintain a creamy texture. Let the lasagna rest before serving for better sliceability. For dairy-free, substitute ricotta with cashew-based cheese or silken tofu blended with lemon juice.

Nutrition

Keywords: zucchini lasagna, creamy ricotta lasagna, low-carb lasagna, gluten-free lasagna, easy Italian dinner, zucchini noodles, homemade ricotta bake

Find it online: https://cooksyla.com/creamy-zucchini-lasagna-recipe-easy-homemade-ricotta-herb-bake/