Zucchini Lasagna

zucchini lasagna
Prep Time:
15 mins
Total Time:
1 hrs

This easy lasagna "bianca" is tomato-free, and full of zucchini—adding a welcome dose of vegetables to this updated take on the classic.


  • 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 (½ 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.

Cook's Notes

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

Related Articles