This zucchini lasagna has layers of thinly sliced zucchini, creamy ricotta cheese mixture, shredded cheese, flavorful marinara sauce, and then baked to perfection. This zucchini lasagna recipe is a family favorite and perfect for feeding a crowd!

It's no secret that I'm a BIG pasta fan, especially when it includes a flavorful marinara sauce, a creamy ricotta filling and loads of cheese. But the reality is— I can't eat it everyday even though I'd like to.

Why You'll Love This Zucchini Lasagna Recipe

• Layers of flavor
• Just as cozy as regular lasagna
• Easy to make
• Done in just 40 minutes
• A recipe that the entire family will love

Tell Me About This Zucchini Lasagna Recipe

• Texture: The great thing about this recipe is that it has the same texture as regular lasagna!
• Flavor: You'll find the same comforting, classic flavors of lasagna except with zucchini noodles!
• Ease: No matter the lasagna recipe, there are a handful of steps but most is just repetitive. The most difficult— if you can even call it that— is slicing the zucchini. It's a step that is needed but you do need to be careful, especially if you're using a mandolin slicer.
• Time: From start to finish you're looking at 40 minutes. And if you don't have that time, you can prep it up to 2 days in advance!

Zucchini Lasagna Ingredients

1. Zucchini: Rather than lasagna noodles, we're using thinly sliced zucchini. These easiest way to do this is by using a mandolin slicer.
2. Egg: We're using 1 egg for this recipe. The eggs help bind the ingredients together while also providing structure.
3. Cottage Cheese: Stick with me on this one. Even if you're not a cottage cheese fan, you will like this. The cottage cheese adds additional creaminess that ricotta cheese doesn't quite provide.
4. Ricotta Cheese: The ricotta provides a creamy texture. To prevent additional moisture, you can strain the ricotta.
5. Parmesan Cheese: Not only does this provide flavor but it also provide structure.
6. Marinara Sauce: You can use store-bought or homemade marinara sauce. I love using homemade for the best flavor.
7. Mozzarella Cheese: Don't skimp on quality here. If you don't want to shred the cheese yourself, I highly recommend using Tillamook. It's thick cut, melts wonderfully and has the best flavor.
8. Spices: We're sticking with the basics like garlic powder, onion powder, dried basil, dried oregano and dried parsley. Of course also salt and pepper.

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Tips For A Successful Lasagna Recipe

1. Zucchini Noodles: If you're familiar with zucchini noodles then you know that when cooked they release a lot of liquid. Follow the steps below on how to extract the extra water from the zucchini noodles.
2. Spices: Just like lasagna noodles, zucchini noodles are very bland. It's important to add enough spices within the components of the lasagna (ricotta mixture and sauce) so that it absorbs the flavor.

How to Make Zucchini Noodles Less Watery

Follow these 3 steps to reduce the water from the zucchini noodles during the baking process. These steps begin after you have sliced the zucchini.

1. Salt the Zucchini: Lay the sliced zucchini noodles on a layer of paper towels and sprinkle salt over top. You don't need much, just enough to help pull the moisture from the zucchini. For this recipe, I use about 1/2 teaspoon total. Let the salt sit for about 10 minutes.
2. Dry the Zucchini: Grab paper towels and press down using your hands to absorb the released moisture. If the paper towel becomes saturated, get a new one.
3. Repeat: Flip the zucchini over and repeat the steps on the other side.