Zucchini Lasagna

This Zucchini Lasagna is SO delicious and fast to put together. Plus it’s a healthy, vegetarian meal your family can enjoy!

Zucchini Lasagna

Print Recipe


  • 8 ounces reduced-fat cream cheese softened
  • 1 container 15 ounces part-skim cottage (or ricotta) cheese
  • 1 egg
  • 1 ounce grated parmesan cheese
  • 2 medium zucchini (8 ounces each) halved lengthwise, then sliced thinly crosswise
  • 1 garlic clove minced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded 1/2 cup part-skim mozzarella cheese
  • Coarse salt and ground pepper


  • Preheat oven to 425 degrees. Lightly spray an 8-inch square baking dish; set aside.
  • In a medium bowl, stir together cream cheese, cottage cheese, egg, and parmesan; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
  • Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
  • Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Servings: 6

Featured image courtesy of Martha Stewart.

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