Zucchini Lasagna with Ricotta-Filled Zucchini Rolls

Zucchini Lasagna

Thin zucchini ribbons curl around a ricotta filling in this vegetarian lasagna casserole. Marinara settles between the rolls, while mozzarella and Parmesan brown in patches on top; fresh basil goes on after baking. The curls make it spoonable rather than neatly layered like pasta lasagna.

Zucchini releases water in the oven, so the ribbons are briefly salted, blotted, and precooked before rolling. Thick marinara and ricotta that isn’t watery help keep the casserole from becoming loose.

Ingredients for Zucchini Lasagna

• 4 medium zucchini (about 2½–3 lb; 1,200g)
• 1 teaspoon kosher salt, for the zucchini
• 15 oz whole-milk ricotta (425g), drained briefly if watery
• 1 large egg
• ½ cup grated Parmesan (50g), divided
• 2 cups shredded low-moisture mozzarella (225g), divided
• 2 cups thick marinara sauce (500g)
• ¼ teaspoon black pepper
• ¼ cup loosely packed fresh basil leaves (5g)
• Optional: ¼ teaspoon garlic powder, if the marinara is mild

How to Make Zucchini Lasagna

1. Cut and salt the zucchini: Preheat the oven to 400°F (205°C). Trim the zucchini and slice it lengthwise into wide, even ribbons about ⅛ inch thick. Use a vegetable peeler, a mandoline with its hand guard, or a sharp knife. Lay the ribbons on clean towels, sprinkle with the salt, and let stand for about 20 minutes, until moisture beads on the surface.
2. Blot and precook: Blot both sides of the ribbons well. Arrange them in a single layer on parchment-lined rimmed sheet pans and bake for 8–10 minutes, until flexible and beginning to look drier but not browned. Rotate the pans if they are drying unevenly. Let cool until easy to handle.
3. Mix the filling: If the ricotta looks watery, drain it briefly. Stir it with the egg, black pepper, half the Parmesan, and the optional garlic powder, if using. The filling should be creamy, not runny.
4. Fill and roll: Spread a thin layer of filling along each ribbon, then roll it loosely into a curl. Use just enough filling that it stays inside rather than squeezing out.
5. Arrange the casserole: Reduce the oven to 375°F (190°C). Spread a thin layer of marinara in a 9-by-13-inch rectangular baking dish. Nestle the curls close together in one layer without crushing them. Spoon the remaining sauce in small patches among and over the curls. Scatter about ½ cup of the mozzarella between the curls, then distribute the remaining mozzarella and Parmesan over the top, leaving some zucchini and sauce visible.
6. Bake uncovered: Bake for 30–40 minutes, checking at 30 minutes. The sauce should bubble at the edges, the center should be hot, and the zucchini should be tender while still holding its curled shape. The cheese should be melted and browned in spots. If it browns deeply before the center is hot, tent the dish loosely with foil while it finishes.
7. Rest and finish: Let the casserole rest for 15–20 minutes so the sauce and filling settle. Scatter the basil over the top and serve from the baking dish.

How to Keep Zucchini Lasagna from Getting Watery

Salting brings moisture to the surface; blotting removes it before the ribbons go into the oven. Brief precooking also makes them pliable enough to roll. These steps limit excess liquid, though zucchini can still release some water during the final bake.

Use thick marinara, drain ricotta that looks wet, and avoid adding water to the dish. Baking uncovered allows moisture to evaporate while the cheese browns. Ribbon thickness, sauce consistency, and pan choice can affect timing, so look for bubbling edges and a hot, settled center rather than relying on the clock alone.

Serving and Storage

The rested casserole can be spooned or lifted into portions, but the curls will not cut into uniform, flat lasagna layers. Serve it with a simple green salad; garlic bread or focaccia also works alongside it.

Cover and refrigerate leftovers for 3–4 days. Reheat covered in a 350°F (175°C) oven until hot, or microwave individual portions in short intervals. You can assemble the casserole ahead and refrigerate it, but it will need longer to bake from chilled; check for bubbling sauce and a hot center.

Freezing is possible, but the zucchini may soften or release water after thawing.

Nutrition

Approximate nutrition per serving, based on 1 of 8 servings: 255 calories, 19g protein, 16g fat, and 10g carbohydrates. Estimated per 100g: 95 calories, 7g protein, 6g fat, and 4g carbohydrates. Values vary with the ingredients used, moisture lost during baking, and portion size.