Print

Creamy Zucchini Noodle Lasagna with Ricotta

creamy zucchini noodle lasagna - featured image
Print Recipe

A lighter twist on classic lasagna using zucchini noodles and a creamy ricotta mixture that holds the layers together without sogginess. Perfect for a quick, comforting, and fresh dinner.

Ingredients

Scale
  • 4 medium zucchinis, spiralized or thinly sliced lengthwise (about 4 cups)
  • 1 ½ cups whole-milk ricotta cheese
  • 1 large egg, room temperature
  • ½ cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 cups tomato sauce (homemade or store-bought marinara with no added sugar)
  • ¼ cup fresh basil, chopped (optional but recommended)
  • Salt and pepper, to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Use a spiralizer or vegetable peeler to create long, thin zucchini noodles or slices. Place them in a colander, sprinkle lightly with salt, and let sit for 15 minutes to draw out excess moisture.
  2. Pat the zucchini noodles dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 3-4 minutes, stirring gently until just softened but not mushy. Season lightly with salt and pepper. Remove from heat and set aside.
  3. In a mixing bowl, combine ricotta cheese, egg, minced garlic, grated Parmesan, chopped basil, salt, and pepper. Whisk until smooth and creamy.
  4. Preheat oven to 375°F (190°C).
  5. Spread a thin layer (about ½ cup) of tomato sauce on the bottom of an 8×8-inch baking dish. Add a layer of sautéed zucchini noodles evenly over the sauce. Dollop and spread about one-third of the ricotta mixture on top, followed by a sprinkle of shredded mozzarella. Repeat layering two more times, finishing with a generous layer of tomato sauce and remaining mozzarella on top.
  6. Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10-15 minutes, until the cheese is bubbly and golden.
  7. Let the lasagna cool for 10 minutes after baking to help the layers set for clean slicing.

Notes

Salting and resting zucchini noodles is essential to prevent sogginess. Sauté zucchini briefly to reduce moisture. Whisk ricotta mixture well to bind layers. Let lasagna rest after baking for clean slices. If ricotta mixture is too runny, add extra Parmesan or a sprinkle of breadcrumbs.

Nutrition

Keywords: zucchini noodle lasagna, creamy ricotta lasagna, low-carb lasagna, gluten-free lasagna, zucchini noodles, healthy lasagna, easy weeknight dinner

Find it online: https://fuzzyforker.com/creamy-zucchini-noodle-lasagna-with-ricotta-easy-no-fail-recipe/