• Alessandra DeNardo

Zucchini Lasagna

I love this lasagna-without-the-pasta recipe. My mom used to make this just with Parmesan, mozzarella, roasted peppers, and zucchini. I added in the ricotta/egg mixture to really make it a "lasagna". The most important thing here is to make sure you remove as much water as possible from the zucchini, and to let it rest after it cooks. It can be watery when it comes out of the oven, but it will harden over time. Either way, tastes delicious, especially if you are a fan of zucchini and roasted peppers.


  • 2-3 large zucchini, sliced on a diagonal and salted to remove moisture.

  • Marinara or bolognese sauce (see other recipes or instagram highlights)

  • 1 C ricotta cheese

  • 1 Egg

  • 1 C mozzarella cheese

  • Fresh parsley, salt, and pepper to taste

  • 1 Jar of roasted peppers, sliced so they can be laid flat


  1. Preheat oven to 375

  2. Thinly slice 2-3 large zucchini on a bias and salt to remove as much moisture as possible from the zucchini. Let sit for 30 min to 1 hour and then blot with paper towels

  3. Prepare a simple marinara sauce or bolognese. See other highlights

  4. Prepare “filling”: ricotta cheese, egg, mozzarella (shredded or fresh), parsley, red pepper, basil, salt. Mix together

  5. Remove roasted peppers from jar and separate from the liquid/ oil. Slice into thinner strips so they can lay flat

  6. Assemble lasagna: sauce, zucchini, roasted peppers, filling, sauce, repeat

  7. Drizzle entire component with olive oil

  8. Bake for 45 min or until top is golden brown

  9. LET REST for 30 min. This will be watery when it comes out of oven. Next day it will be even better and more solid. It tastes great either way

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