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Zucchini Lasagna

No-boil noodles save time because you don't have to boil them; they soften as they absorb the liquid from other ingredients.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Zucchini Lasagna

Source: Everyday Food, September 2006


  • Olive oil, for baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim ricotta cheese
  • Coarse salt and ground pepper
  • 2 medium zucchini (8 ounces each), halved lengthwise, then sliced thinly crosswise
  • 1 garlic clove, minced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese


  1. Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

  2. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

  3. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.

  4. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Reviews (25)

  • Penopoly 24 May, 2012

    I love this. I add a layer of ground turkey or chicken to make it more substantial. Then I have to add more ricotta, etc., but it is a great recipe to play with. I saute onion and garlic with the turkey. My husband and I both like this a lot.

  • BreeLeeD 10 Sep, 2011

    Delicious and very simple to make. Next time, I'm going to include additional vegetables, such as carrots and squash.

  • swuslich 17 Nov, 2010

    I would like to make this and freeze it, does anyone know if you can freeze the no boil noodles before baking?

  • ns0604 13 Oct, 2010

    With a few modifications, this recipe was a hit. I sauteed the zucchini with some onion and garlic and added a little white wine to the mixture. Also, I used whole milk ricotta and used half of the cream cheese. I substituted the dried oregano with dried italian seasoning. It was outstanding!

  • corynne steindler 8 Oct, 2010

    definitely make sure you have the right sized pan for your noodles! mine were for a 9 inch pan, not 8 inch ... regardless I only had a 10 inch so kind of had to fudge it. but the recipe is delish, just make sure you have the right equipment first.

  • xenocryst 28 Aug, 2010

    I'm writing an A review. I felt this recipe was delicious. I used the slicing blade on the food processor to finely slice the zucchini. Also, I whisked the ricotta and cream cheese together. Don't be afraid of adding the salt and pepper, it definitely flavors the cheese.

    Also - I grated smoked mozzarella for the top, which is what I had on hand, which added a nice smoky touch.

  • bellysmom 17 Aug, 2010

    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.

  • bellysmom 17 Aug, 2010

    Sorry, but this was not that good. The cream cheese flavor was definitely weird. It could have also benefited from some liquid, maybe from crushed tomatoes or something. I think full fat cheese, without the cream cheese would have made a big difference. Oh well.

  • LilLucy30 10 Aug, 2010

    In the magazine (Sept 2006 issue) it gives the nutritional info. I will list it here for those who care to know it.

    per serving: 457 calories; 24.5 grams fat; 26.4 grams protein; 32.9 grams carbohydrates; 2.4 grams fiber.

  • LilLucy30 10 Aug, 2010

    My husband and I love, love, love this recipe. I made it when I got the issue with the recipe in it back in Sept. 2006. I decided to look it up today and see if it was posted online and found it. Tweek the recipe if you like. It is fun to change things up. I, however, like it just the way it is.

  • EstherWhittle 8 Aug, 2010

    This recipe is NOT GLUTEN-FREE. The whole purpose of using zucchini is to AVOID WHEAT NOODLES. I like my recipe that uses thinly sliced zucchini, or yellow summer squash INSTEAD OF WHEAT NOODLES. Also, this recipe calls for a whole lot of cheese. I would never try this recipe. I have a much better recipe. I just wanted to compare.

  • daniellag 6 Aug, 2010

    Why don't you just figure out the nutritional value yourselves. It isn't difficult just do it while you are shopping for the items. Plus even though they post the nutritional value it's based on the items they purchased and the brand they used. Just tweek it to fit your individual needs. The recipe is awesome and delicious.

  • wthomas4 3 Aug, 2010

    Every recipe should have the nutritional info included. I don't want to waste my time, money making something that has the potential to screw up my blood sugar, blood pressure, etc.

  • pmk 3 Aug, 2010

    Oh come on - WHERE is the nutritional information?? I would love to try this - and if I did BTW, I'd cut back on the cheese, add carrots and maybe another sturdy veg for body, and for added flavor, along with more garlic, fresh basil and onions - maybe some broken up bacon and love the paprika idea or maybe some Asian black pepper sauce. yum. But as a diabetic tied to the low-carbohydrate stake (as are others just trying to lose weight) - I gotta have the nutritional info per serving.

  • mmeriche30 14 Apr, 2010

    love this recipe, and have made it a handful of times. to add more flavor, i add minced jalapeno (tailored to how spicy you like it) and 3 minced garlic cloves instead of 1. i would highly recommend!

  • Parhelian 13 Mar, 2010

    I think the cream cheese is to give the low fat ricotta a better texture. Low fat ricotta tends to be "grainy" . Be careful not to overcook - the no boil noodles tend to just melt away if you cook too long...

  • terraplant 18 Nov, 2008

    I think the "red" is just browned cheese.

  • luv40boing 18 Nov, 2008

    picture is deceiving-it loos like it

    photo is deceiving-there is no red sauce in dish yet it looks like it is topped with tomato sauce!

  • leeannraf 17 Nov, 2008

    Next time I will get rid of the cream cheese, increase the roicotta and mozzarella - just a bit. I don't like the flavor it brings to the lasagna.

  • BlessedFarm 17 Nov, 2008

    I have yet to try this, I have a few zukes sitting around that I haven't grated up for future bread use. But, in reading the comments, an idea came to mind. Perhaps try smoked paprika in it? We tweeked the squash mac and cheese recipe that is on this site, added cubes of goat paneer, and smoked paprika. OMgosh!! It is SO good. I intend to try the same with this, see if it works.


  • nolamom 17 Oct, 2008

    Still not sure about this one. I'm never quite satisfied with it, but I have made it several times so it must appeal to me in some way. This past time, it seemed WAY too cheesy/creamy for the amount of zucchini/noodles that were used. I'd be very curious if others felt the same way and if anyone made any revisions that resolved the problem.

  • WesternLady 11 Jul, 2008

    Late summer is the only time my hometown makes sure that their vehicle doors are locked, because everyone is looking to unload zucchini on someone else! This is a great way to use up zucchini. I found the flavors to be a very good combination and will be making this at least twice during "zucchini season"!

  • wooleybare 9 Jan, 2008

    This was OK....needed something extra, tho I added more garlic, a half of a small diced onion, and basil to the ingredients.

  • CurlyKel 4 Dec, 2007

    This was oh-so-easy and delicious!

  • CurlyKel 4 Dec, 2007

    This was oh-so-easy and delicious!

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