Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.


Read the full recipe after the video.

Recipe Summary

30 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.

  • Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.

  • Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.


Reviews (4)

89 Ratings
  • 5 star values: 23
  • 4 star values: 35
  • 3 star values: 23
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
WOW. This is the first EASY lasagna recipe I ever made and it it SO DELICIOUS! I have used zucchini in lasagna before but boiling it 4-5 minutes is so important, it makes the zucchini soft and stick well to the rest of the lasagne. I used Martha's Marinara sauce recipe and the lasagna was not runny nor dry, it was PERFECT (why buy canned or jared sauce when making your own marinara is so easy and so much cheaper and yummier!!!??). I will make this again!
Rating: 5 stars
This was one of THE best lasagna's I've had in a long time. It was delicious and I didn't miss any meat or loads of lasagna noodles. In fact, I made it even healthier by using fat free mozzarella, only 6 Barilla no-boil noodles and only 1 jar of marinara and still it was so good I had an extra helping! You'd think it would be watery due to the zucchini but it wasn't the slightest bit watery at all. It's nice to know I can enjoy one of my favorite dishes again and not feel guilty!
Rating: Unrated
This was very good. I sautéed the zucchini slices instead of boiling water method. Worked fine. Really good. You must try this.
Rating: Unrated
Very good. I take it a step further. I slice zucchini and eggplant lengthwise about 1/4" thick. I put the slices onto an electric griddle, first spraying the slices with PAM, and cook on each side quickly. Then assemble as usual to make a delicious lasagna. Lasagna-making is always labor-intensive, but this is worth the effort!