Fork Weekly
This is lasagna for warmer months — lighter and fresher than the classic, with ribbons of zucchini standing in for some of the pasta and a lemony, herb-flecked ricotta running through every layer.
Zucchini’s one downside is how much water it holds, so salt and dry the ribbons before they go in. That single step is the difference between a crisp-edged, sliceable lasagna and a watery one.
Ricotta and Zucchini Lasagna
A lighter, summery lasagna layered with ribbons of zucchini, creamy lemon-herb ricotta and mozzarella — fresh and cheesy without feeling heavy.
Ingredients
For the zucchini and sauce
- 3 zucchini, sliced into thin ribbons
- 1 tbsp olive oil
- Salt
- 3 cups marinara or crushed tomatoes
- 2 cloves garlic, minced
For the ricotta layer
- 15 oz (425 g) ricotta
- 1 large egg
- ½ cup (45 g) grated parmesan
- Zest of 1 lemon
- ¼ cup chopped basil
- Salt and black pepper
To assemble
- 12 lasagna noodles, cooked
- 2.5 cups (280 g) shredded mozzarella
Instructions
- Salt the zucchini ribbons and let sit 15 minutes, then pat very dry to remove excess water.
- Heat the oven to 375°F (190°C). Warm the marinara with the garlic. Stir the ricotta with the egg, parmesan, lemon zest, basil, salt and pepper.
- Spread a thin layer of sauce in a 9x13-inch (23x33 cm) dish.
- Layer noodles, ricotta, zucchini ribbons, sauce and mozzarella, and repeat, ending with sauce and mozzarella.
- Cover with foil and bake 30 minutes, then uncover and bake 20 minutes more, until bubbling and golden.
- Rest 15 minutes before slicing.
Recipe notes & tips
- Salting and drying the zucchini is essential — it's very watery and will thin the lasagna otherwise.
- The lemon zest keeps this feeling bright and summery rather than heavy.
- Use a mandoline for even, thin zucchini ribbons.
438 kcalCalories
23 gProtein
40 gCarbs
21 gFat