Zucchini Lasagna

By Dan Pelosi

Published April 27, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
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Ready In
1 hr 40 min
Rating
5(161)
Comments
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Long slices of zucchini replace lasagna noodles in this fresh and simple take on the Italian classic. The zucchini slices are cut thin, salted to remove excess water, then cooked in a grill pan or skillet until nicely charred. Ricotta, mozzarella, Parmesan, fresh tomatoes, mint and basil are all tucked in between the layers of zucchini and then baked until extra warm and melty, showing us how delicious the lighter side of lasagna can be.

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Ingredients

Yield:4 to 6 servings

  • 4 medium zucchini (about 2 pounds)

  • Kosher salt (such as Diamond Crystal) and pepper

  • 1 (14-ounce) can crushed tomatoes

  • 16 ounces cherry tomatoes, halved

  • 2 garlic cloves, grated

  • ¼ cup chopped fresh basil

  • 1 (16-ounce) container whole-milk ricotta

  • ¼ cup chopped fresh mint

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 cup freshly grated Parmesan

  • 2 cups grated whole-milk mozzarella (about 1 pound)

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

22 grams carbs; 114 milligrams cholesterol; 564 calories; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 38 grams fat; 4 grams fiber; 1124 milligrams sodium; 35 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Slice off the stem ends of the zucchini.  Using a mandoline, slice the zucchini into long ¼-inch-thick planks. Place the zucchini slices in single layers on 2 paper-towel-lined baking sheets and generously sprinkle salt on both sides. Let sit for 10 minutes to allow the zucchini to release excess water. 

  2. Step 2

    Meanwhile, combine crushed tomatoes, halved cherry tomatoes,  garlic, basil and ½ teaspoon each salt and pepper in a bowl. In a separate bowl, combine the ricotta, mint, 1 tablespoon olive oil and ½ teaspoon each salt and pepper. Set both bowls aside. 

  3. Step 3

    Heat oven to 425 degrees. 

  4. Step 4

    Discard the damp paper towels from the baking sheets and pat the zucchini dry. Drizzle 1 tablespoon of olive oil over each baking sheet of zucchini and turn to coat the pieces on all sides. Place a grill pan or cast-iron skillet over medium heat. Once the pan is hot, cook the zucchini in single-layer batches for 3 to 5 minutes per side, until they are charred and tender. Transfer cooked zucchini to one of the sheet pans until it is all cooked. 

  5. Step 5

    Assemble the lasagna: Spread 1 cup of tomato sauce across the bottom of a 9-by-13-inch baking pan, followed by a single layer of grilled zucchini. Next, layer half each of the grated Parmesan, mozzarella and ricotta in dollops. Add another cup of sauce, a layer of zucchini and the rest of the three cheeses. Layer any remaining zucchini planks across the top along with the rest of the sauce.

  6. Step 6

    Cover with foil and bake for 30 minutes, then uncover and broil for 3 to 4 minutes, until the top is as charred as you like.  Let sit for 10 minutes and then slice and serve.

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Ratings

5 out of 5
161 user ratings
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Comments

Anna NYC

I made this with one minor adjustment. I sliced the zucchini a little thicker and brushed with olive oil. I baked them on a parchment lined baking tray at 450F until lightly browned. I had no parmigiano regiano and used freshly grated pecorino romano. Excellent recipe!!!!

Coalemus

I did everything in recipe except mods below and it disappeared fast. Delicious. -grilled the zucchini after the salting, drying and olive oil coat - mixed one roasted red pepper I diced into tomatoes -lemon zest in ricotta (tsp) -subbed 2 tablespoons dried mint for fresh

Bert

Delicious! Baked zucchini on parchment per Anna's suggestion. Don't stint on the basil and mint.

Kim

Really enjoyed this. From other comments, I’d say drying out the zucchini and all ingredients before assembling is key. Next time, I’ll probably cut the zucchini a little thicker, roast vs pan-sear, and use a little less ricotta. I added a layer of chicken sausage, which was lovely. Loved the mint in the ricotta.

Anna

I had a lot of zucchini in the fridge that I needed to use and I needed a dish that would last for two days. After reading the comments, I did the following: • I didn’t fry the zucchini, instead I “dried” them in the oven • I cooked the tomato sauce beforehand with onions, garlic, celery, bell peppers, fresh tomatoes, and canned tomatoes • I mixed ricotta with fresh goat cheese (I had to use that up, too) • Used only 2/3 of the cheese • Sneaked in a few pieces of lasagna noodles • Sneaked in a few crumbs of panko That way, the recipe wasn’t so much work. The result was nicely layered and not wet. Really delicious. And it was a great idea to use ricotta instead of making béchamel sauce. Thanks to all the people who wrote comments here. Helped a lot.

Don’t expect traditional lasagna

I followed the recipe as written. I had a hard time with the zucchini and the mandolin and would have had hand cut it in hindsight. The recipe is time consuming but worth it. The flavors are terrific, but it is a pretty wet dish. Letting it rest twenty minutes once it’s out of the oven will help it congeal more, and yes I know congeal is a terrible word to use in reference to food.

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