Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 TBSP olive oil; 3 Cups Julienne cut zucchini; 2 Cups julienne cut yellow squash; 1 1/2 TBSP chopped fresh thyme; 6 cloves garlic, thinly sliced; 3/4 tsp kosher salt, divided; 1/2 tsp ground pepper, divided; 1 cup fat-free ricotta; 1/4 cup water from fresh mozzarella container; 4 oz fresh mozzarella cheese; 2.5 oz. grated fresh parmesan (about 10 tbsp); 1 (9oz) package of refrigerated fresh lasagna noodles (6 noodles)

Servings: persons

2 TBSP olive oil
3 Cups Julienne cut zucchini
2 Cups julienne cut yellow squash
1 1/2 TBSP chopped fresh thyme
6 cloves garlic, thinly sliced
3/4 tsp kosher salt, divided
1/2 tsp ground pepper, divided
1 cup fat-free ricotta
1/4 cup water from fresh mozzarella container
4 oz fresh mozzarella cheese
2.5 oz. grated fresh parmesan (about 10 tbsp)
1 (9oz) package of refrigerated fresh lasagna noodles (6 noodles)

1
1.Pre-heat oven 375
2
2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme and garlic; saute 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan and cool completely.
3
3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella, water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup parmesan.
4
4. Arrange 2 noodles in a n 8 inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. repeat layers ending with noodles. Top with the ricotta-parmesan mixture. Cover dish with foil Bake lasagna at 375 for 30 minutes; uncover. Bake, uncovered and additional 15 minutes.
5
5. Turn broiler to high. Sprinkle lasagna with remaining 2 tbsp parmesan cheese. Broil 2 minutes or until lightly browned. Let stand 5 minutes. Cut into 6 slices.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 TBSP olive oil, 3 Cups Julienne cut zucchini, 2 Cups julienne cut yellow squash, 1 1/2 TBSP chopped fresh thyme, and more.

Yes, Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions