Zucchini Lasagna Recipe

Zucchini Lasagna

What I really should call this Zucchini Lasagna Recipe is… “There’s No Such Thing as Too Much Cheese Sneaky Veggie Lasagna”.

I love me some cheese and I seriously believe a lasagna can’t be too cheesy. I also love new ways to use up my garden zucchini without the family knowing I’m feeding them yet another zucchini dish. Know what I mean?

This veggie lasagna hides a whole bunch of veggies in it and you wouldn’t even know. You feel me? Your KIDS won’t know.

I fed this to a whole table full of kids and not one complaint was heard.

It’s also super easy, incredibly delicious and loaded with cheese. Did I mention that?



  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 medium zucchini, diced
  • 3 minced garlic cloves
  • 2 cups ricotta
  • 1 egg
  • 1 box ready to cook lasagna noodles
  • 3 cups marinara sauce
  • 5 cups grated mozzarella
  • 1/2 cup grated parmesan


  1. Heat a the olive oil in a skillet and add in the onion, red pepper, zucchini and garlic.
  2. Cook over medium heat until softened and a little brown.
  3. Add some S&P and transfer to a food processor.
  4. Process until finely chopped. You want it to be consistent, but still have a little texture.
  5. Pour into a bowl and add in the ricotta and the egg. Mix well.
  6. Assemble the lasagna.
  7. Into a 9×13 pan pour about 1/2 cup your favourite marinara sauce.
  8. Top with a layer of no-boil lasagna noodles.
  9. Spread with 1/3 of the veggie mixture.
  10. Sprinkle with about 1/2 cup shredded mozzarella.
  11. Repeat 3 times, finishing with mozzarella and the Parmesan.
  12. Cover with greased foil and bake at 400 for 30 minutes.
  13. Uncover and bake another 20-30 minutes.

Let me know what you think!

If you like this Zucchini Lasagna Recipe then I think you’ll love my Fresh Mint & Zucchini Brownies Recipe. Another seriously delicious way to use zucchini!

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