Go Back
Homemade vegetarian dinner recipe with zucchini lasagna featuring layers of thinly sliced zucchini, melted cheese, and tomato sauce garnished with fresh basil.

Classic Vegetarian Zucchini Lasagna Recipe

Emily Wilson
This Classic Vegetarian Zucchini Lasagna is a lighter, low-carb twist on the traditional favorite. Layers of tender zucchini, savory vegetables, creamy ricotta, and melty cheese create a comforting, satisfying dinner that's naturally gluten-free and perfect for vegetarians.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine Italian-American, Vegetarian
Servings 8 servings
Calories 285 kcal

Ingredients
  

  • 4 medium zucchini sliced lengthwise into ¼-inch strips
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 8 oz mushrooms sliced
  • 2 cups fresh spinach
  • 15 oz ricotta cheese
  • 1 egg
  • ½ cup fresh basil chopped
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional

Instructions
 

Prepare the zucchini:

  • Preheat your oven to 375°F. Lay zucchini strips on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.

Pre-cook the zucchini:

  • Brush zucchini strips lightly with olive oil and arrange on baking sheets. Bake for 10-12 minutes until slightly tender but not fully cooked. This crucial step prevents your lasagna from becoming watery.

Prepare the vegetable filling:

  • Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Add bell pepper and mushrooms, cooking until softened and liquid has evaporated, about 7-8 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.

Make the ricotta mixture:

  • In a bowl, combine ricotta cheese, egg, half of the basil, salt, and pepper. Mix well.

Assemble the lasagna:

  • Spread ½ cup marinara sauce on the bottom of a 9x13 inch baking dish
  • Layer zucchini strips to cover the bottom
  • Spread half the ricotta mixture over the zucchini
  • Top with half the vegetable mixture
  • Sprinkle with ⅓ of the mozzarella
  • Add another layer of zucchini strips
  • Spread ½ cup marinara sauce
  • Add remaining ricotta mixture
  • Add remaining vegetable mixture
  • Layer final zucchini strips
  • Top with remaining marinara sauce
  • Sprinkle with remaining mozzarella and Parmesan cheese

Bake:

  • Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.

Serve:

  • Garnish with remaining fresh basil before serving.

Notes

Nutrition Information (Per Serving)
  • Calories: 285
  • Protein: 18g
  • Carbohydrates: 14g
  • Fat: 19g
  • Fiber: 3g
  • Sodium: 520mg
Notes:
- Avoid watery lasagna: Pre-bake zucchini and pat dry thoroughly.
- For firmer texture: Slice zucchini slightly thicker (about ⅓ inch).
- Make ahead: Assemble up to 24 hours ahead. Add 10–15 minutes to bake time if baking from cold.
- Vegan option: Use tofu ricotta and dairy-free cheese.
- Protein boost: Add cooked ground turkey or crumbled tempeh.
Keyword Dinner recipe with zucchini, Low-carb lasagna, Vegetarian Zucchini Lasagna