Why You’ll Love This Recipe

Name: Lasagne aux Courgettes et Ricotta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 3 medium zucchinis (sliced lengthwise into thin strips, about 1/8-inch thick); 2 tablespoons olive oil (for sautéing); Salt and pepper to taste; 1 1/2 cups ricotta cheese; 1 cup shredded mozzarella cheese (plus more for topping); 1/4 cup grated Parmesan cheese; 1 egg; 1/4 cup fresh basil (chopped); Salt and pepper to taste; 2 cups marinara sauce (homemade or store-bought); 2 cloves garlic (minced); 1 tablespoon olive oil; 1 teaspoon dried oregano; Fresh basil leaves (for garnish, optional)

Lasagne aux Courgettes et Ricotta is the perfect combination of fresh, vibrant vegetables and creamy cheese. The zucchini replaces pasta, keeping the dish light while still providing that hearty, layered texture. The ricotta adds richness, while the marinara sauce infuses the dish with depth and flavor. It’s a great way to enjoy lasagna without the heaviness of traditional pasta. Plus, it’s simple to make and can be easily customized to suit your taste.

Ingredients

For the lasagna:

3 medium zucchinis (sliced lengthwise into thin strips, about 1/8-inch thick)
2 tablespoons olive oil (for sautéing)
Salt and pepper to taste

For the ricotta filling:

1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
1/4 cup grated Parmesan cheese
1 egg
1/4 cup fresh basil (chopped)
Salt and pepper to taste

For the sauce:

2 cups marinara sauce (homemade or store-bought)
2 cloves garlic (minced)
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste

For garnish (optional):

Fresh basil leaves

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the zucchini:

Preheat the oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin strips. You can use a mandoline slicer for even slices.
Lightly salt the zucchini strips and place them in a colander to drain excess moisture for about 15-20 minutes.
After the zucchinis have released their moisture, pat them dry with paper towels to remove any remaining water.

2. Make the ricotta filling:

In a medium bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and chopped basil. Mix well until smooth and creamy. Season with salt and pepper to taste.

3. Prepare the sauce:

In a small saucepan, heat 1 tablespoon of olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the marinara sauce and dried oregano, then simmer for 10 minutes. Season with salt and pepper to taste.

4. Assemble the lasagna:

Lightly grease a baking dish with olive oil or cooking spray.
Spread a thin layer of marinara sauce on the bottom of the dish.
Layer zucchini strips over the sauce, slightly overlapping.
Spread a layer of the ricotta filling over the zucchini, smoothing it out evenly.
Repeat the layers (sauce, zucchini, ricotta) until all ingredients are used, finishing with a layer of marinara sauce on top.
Top with a generous amount of shredded mozzarella cheese.

5. Bake:

Cover the baking dish with foil and bake for 25 minutes.
After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and golden brown.

6. Serve:

Let the lasagna cool for 5-10 minutes before slicing.
Garnish with fresh basil leaves and serve.

Servings and Timing

Servings: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Vegan version: Use vegan ricotta and mozzarella alternatives to make the dish dairy-free. You can also skip the egg or use a flax egg as a substitute.
Add vegetables: You can add sautéed spinach, mushrooms, or bell peppers to the ricotta mixture for extra flavor and texture.
Meat version: Add a layer of cooked ground beef or turkey to the ricotta filling for a more traditional lasagna.
Herb variation: Try adding other fresh herbs, such as thyme or oregano, to the ricotta filling or sauce for a unique flavor twist.

Storage/Reheating

Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing: This zucchini lasagna freezes well. After baking and cooling, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat the lasagna in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave individual portions.

FAQs

1. Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with eggplant or yellow squash for a similar texture. Just be sure to salt and drain them before using, as they tend to have a high moisture content.

2. Can I make this lasagna ahead of time?

Yes, you can prepare the lasagna up to a day in advance, cover it, and refrigerate it until ready to bake. You may need to add an extra 10-15 minutes of baking time if baking from the fridge.

3. Can I use store-bought ricotta?

Yes, store-bought ricotta works perfectly well in this recipe. If you want to make the dish extra creamy, you can try mixing ricotta with mascarpone cheese for a richer texture.

4. Can I make this lasagna gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t use any pasta. Just be sure that the marinara sauce you’re using is gluten-free, and check the labels on your cheeses to ensure they are gluten-free as well.

5. How do I make the zucchini lasagna less watery?

To prevent excess water, make sure to salt the zucchini slices and let them sit in a colander for 15-20 minutes to draw out moisture. Be sure to pat the slices dry with paper towels before assembling the lasagna.

6. Can I add meat to this dish?

Yes, you can add ground meat (like beef, lamb, or turkey) to the sauce or layer it with the ricotta filling for a more traditional lasagna. Cook the meat first and season it with salt, pepper, and herbs before layering it in.

7. Can I use a different type of cheese?

Yes, you can use other cheeses like goat cheese or ricotta salata for a slightly different flavor. A mix of mozzarella, provolone, and Parmesan works great too!

8. Can I make this dish spicy?

If you enjoy a bit of heat, you can add red pepper flakes to the marinara sauce or sprinkle some on top of the lasagna before serving.

9. Can I bake this dish in a different type of dish?

Yes, you can bake the lasagna in any casserole dish or a deep baking dish. Just adjust the cooking time if necessary, depending on the size of your dish.

10. How can I make the lasagna more cheesy?

If you love cheesy lasagna, feel free to add extra cheese layers, or top the lasagna with more mozzarella before baking to create a cheesy crust on top.

Conclusion

Lasagne aux Courgettes et Ricotta is a delightful, fresh, and healthy take on the classic lasagna. The zucchini layers replace traditional pasta, while the creamy ricotta filling and flavorful marinara sauce create a satisfying and delicious dish. It’s a great option for vegetarians, gluten-free eaters, or anyone looking to lighten up their lasagna without sacrificing flavor. Perfect for a cozy family dinner or entertaining guests, this zucchini lasagna is sure to become a favorite in your recipe collection!