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+ servings

Ricotta Zucchini Lasagna

Ricotta Zucchini Lasagna uses whole milk basket ricotta and easy homemade marinara to make an extremely flavorful but light main dish. 
Servings 6 to 8 people
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins


  • 2.5 to 3 pounds zucchini cut into 1/8 inch slices (40.5 grams sliced zucchini)
  • 12 ounces whole milk basket ricotta*
  • 1 tablespoon fresh basil diced
  • 1 cup grated parmesan cheese
  • 1 egg
  • 1/2 teaspoon Kosher salt
  • 1/4 to 1/2 teaspoon black pepper or to taste
  • 1.5 cups Easy Homemade Marinara
  • 2 cups grated low moisture mozzarella cheese


  • Preheat oven to 375 degrees Fahrenheit.
  • Lightly salt the sliced zucchini and let sit for 10 minutes. Pat away extra moisture.
  • Beat together the ricotta, basil, 1/2 cup parmesan cheese, egg, salt, and pepper. Set aside.
  • In a 9x12 inch casserole dish, spread out about a 3/4 cup of the tomato sauce on the bottom of the dish.
  • Spread out a layer of sliced zucchini over the tomato sauce.
  • Spread out 3/4 to 1 cup of the ricotta cheese mixture over the zucchini.
  • Sprinkle with 1 cup of the shredded mozzarella cheese
  • Repeat the sauce, zucchini, ricotta cheese, and mozzarella layers. Cover with foil and bake for 30 minutes.
  • Take the foil off and bake for 20 minutes.
  • Top with the rest of the parmesan cheese (1/2 cup) or however much you want and bake for another 10 minutes. Let the lasagna sit for 10 minutes before serving.


*whole milk basket ricotta is amazing and so different from ricotta you might have grown up with. I used Bellwether Farms Whole Milk Basket Ricotta
I used my Easy Homemade Marinara in 20 Minutes in this recipe and it adds amazing flavor. I like to make a few batches and freeze them so I can use them in other dishes. 
Author: Megan Wells
Course: Main Dishes