Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 6

Your family will love Lasagna with Zucchini—and you'll love that it's a great use for all that summer squash and zucchini. This cheesy veggie lasagna so good that they won't miss the traditional dish.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.

Step 3

Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.

Step 4

Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and half of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.

Step 5

Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Correction in step 4 - change a "half" to a "third", or there is no cheese mixture left for the topping

LauraB08
March 21, 2015
4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of zucchini mixture and A THIRD of ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.

Wonderful

ald0ra
April 28, 2015
This recipe turned out so delicious that even my squash-hating children ate it! I substituted ground thyme for fresh, because I don't use fresh herbs enough to buy any, and it still has a fabulous taste. I also used oven ready lasagna straight from the box. This is going in my family dinner recipes!

Fresh and delicious

kristymos
April 19, 2015
Delicious lasagna. I have a Julienne peeler which made the prep of the zucchini and squash much easier. Am I the only one who can't find fresh lasagna sheets? I didn't even know that was a thing. Substitued "no boil" Barilla lasagna noodles. Worked out great - there is a lot of moisture in the squash mixture. My husband loved, loved it. My carnivore 12 year old not as much but he does not yet get the many benefits of eating vegetarian at least once a week. I will make this again and would definitely serve this to company.

andreanl820's Review

sukeedog
June 12, 2014
Served this to my book club group last night with Caesar Salad and strawberry shortcake for dessert (Oregon strawberries are amazing right now) and they LOVED it. The chopping of the veggies takes a little time but so worth it! Wonderful light summer meal....

kristymos's Review

andreanl820
June 04, 2014
First - I try and like squash and zucchini, but most recipes leave me wanting more - Not so here! My 8 year old (VEGGIE HATER) swiped a piece of sautéed zucchini as I was making this recipe and declared it the best thing ever. Served the finish product to my 6 year old and 8 year old and they CLEANED their PLATES. I was amazed thinking there was no way they were going to eat this. A few tips. If you make sure you are adding the correct amount of Thyme AND garlic and not skimping - it is FULL OF FLAVOR...I even bolstered the fresh thyme with a little dried thyme as well.l. Made the squash and zucchini slightly larger than Julienned, placed in dish with slotted spoon to drain off some of the extra fluid. Made my own homemade ricotta last night that was already pretty drained and dry to mix in. Homemade ricotta takes about 5 minutes to make (worth the extra step - just google the recipe). This was beyond FANTASTIC!!! Could have eaten another piece while cleaning the kitchen!

sukeedog's Review

awjanney24
May 25, 2014
Nice flavor but it came out so, so runny!

LauraB08's Review

LauraD318
May 15, 2014
Great vegetarian lasagna recipe! You might want to try some different spices to mix it up, though -- it was good, though a little bland. And it is probably more work than you want to do on a weeknight.