Best Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs

Here is my go-to vegetarian lasagna recipe, with layers of spicy zucchini, creamy ricotta cheese, and a crunchy oregano breadcrumb topping that adds the perfect finishing touch.

This lasagna has become my family’s favorite way to use up summer zucchini from the garden. I often make an extra pan to freeze for busy weeknights. Who doesn’t love having a ready-to-bake pasta dish waiting in the freezer?

What Kind of Zucchini Should I Use?

For lasagna, medium-sized zucchini between 6-8 inches long are your best bet – they’re easier to slice evenly and aren’t as seedy as larger ones. Look for zucchini that feels firm and heavy for its size, with smooth, unblemished dark green skin. You can actually swap in yellow summer squash if that’s what you have on hand, as they have a similar texture and water content. Just be sure to slice your zucchini or squash thinly (about 1/8 inch) so they cook evenly and don’t make your lasagna watery. If your zucchini seems extra moist, you can lay the slices on paper towels and sprinkle with a little salt for 10-15 minutes to draw out excess water.

Options for Substitutions

This lasagna recipe is pretty adaptable and works well with several substitutions:

• Ground Italian chicken sausage: You can swap this with regular ground chicken, turkey, or even plant-based alternatives like Beyond Meat. If using plain ground meat, add 1 teaspoon of Italian seasoning and 2 cloves of minced garlic to match the flavor profile.
• Zucchini/yellow squash: Feel free to use either one or mix them up. You could also try using thinly sliced eggplant or regular lasagna noodles if you prefer a traditional approach.
• Ricotta cheese: If you’re not a fan of ricotta, cottage cheese works great – just blend it smooth first. For a dairy-free version, try mashed firm tofu with a bit of nutritional yeast and lemon juice.
• Cheese blend: The provolone and mozzarella can be switched with any melting cheese like fontina, mild cheddar, or Italian cheese blend. Just keep the total amount the same.
• Panko breadcrumbs: Regular breadcrumbs work fine, or try crushed crackers, crushed cornflakes, or ground almonds for a gluten-free option.
• Fresh oregano: No fresh oregano? Use 2 teaspoons dried oregano instead, or swap with fresh basil or parsley.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini will result in a soupy dish, so make sure to salt your zucchini slices and let them drain for at least 30 minutes, then pat them dry with paper towels. Another common mistake is layering the ingredients incorrectly – always start with a thin layer of sauce on the bottom of the pan to prevent sticking, and avoid making your layers too thick as this can lead to uneven cooking. To prevent your breadcrumb topping from burning, add it during the last 10-15 minutes of baking, and if you notice the top browning too quickly, cover the lasagna with foil. For the best texture, let the lasagna rest for 15-20 minutes after baking – this helps the layers set properly and makes it much easier to slice and serve without falling apart.

What to Serve With Zucchini Lasagna?

This lighter take on lasagna pairs perfectly with a simple side salad dressed in Italian vinaigrette – the fresh, crisp greens balance out the rich, cheesy layers. A loaf of warm garlic bread or crusty Italian bread makes the meal feel extra special and helps soak up any extra sauce on your plate. If you want to keep things low-carb like the zucchini lasagna itself, try serving it with roasted broccoli or sautéed green beans tossed with garlic and olive oil. For a complete Italian-inspired meal, start with a small bowl of Italian wedding soup or a classic Caesar salad before diving into the main course.

Storage Instructions

Keep Fresh: This zucchini lasagna will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just keep in mind that the zucchini might release a bit more water as it sits.

Freeze: You can freeze this lasagna for up to 3 months! Let it cool completely, then wrap it tightly in plastic wrap and foil. If you’re making it ahead, you can even assemble the whole thing, freeze it unbaked, and cook it straight from frozen – just add about 20-30 minutes to the baking time.

Reheat: To warm up leftover portions, pop them in the microwave for 2-3 minutes or heat in the oven at 350°F for about 15-20 minutes until heated through. If you’re reheating from frozen, let it thaw overnight in the fridge first for best results. The breadcrumbs might not be as crispy when reheated, but the lasagna will still be super tasty!

Preparation Time	20-30 minutes
Cooking Time	45-60 minutes
Total Time	65-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 130-150 g
• Carbohydrates: 150-170 g

Ingredients

• 1 pound ground italian chicken sausage or ground chicken
• 3 to 4 medium zucchini or yellow squash, sliced into 1/8-inch rounds
• 1 red bell pepper, diced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 tablespoons chopped fresh oregano leaves
• 1 (32-ounce) jar of marinara sauce
• 2 tablespoons extra-virgin olive oil
• 1 cup panko-style breadcrumbs
• 1 1/2 cups whole milk ricotta cheese
• 1 cup shredded provolone
• 2 cups shredded mozzarella cheese
• 1 large egg
• Fresh basil for garnish
• Kosher salt and black pepper for seasoning
• Crushed red pepper flakes

Step 1: Preheat the Oven and Cook the Sausage

Preheat your oven to 375°F (190°C) to ensure it’s ready when you assemble the dish.

In a large skillet, cook the ground Italian chicken sausage over medium heat until it is browned, breaking it apart as it cooks.

Once browned, drain any excess fat from the skillet to prevent the dish from becoming too greasy.

Step 2: Cook the Vegetables

Add the sliced zucchini or yellow squash and chopped red bell pepper to the skillet with the cooked sausage.

Continue to cook the mixture for about 5-7 minutes until the vegetables are tender.

Next, stir in the dried oregano, dried thyme, fresh oregano leaves, and season with kosher salt, black pepper, and red pepper flakes to taste.

Once combined, remove the skillet from the heat.

Step 3: Prepare the Ricotta Cheese Mixture

In a large bowl, combine the ricotta cheese, shredded provolone cheese, shredded mozzarella cheese, and the large egg.

Mix everything together until well combined, ensuring the egg is fully incorporated into the cheese mixture for a smooth consistency.

Step 4: Assemble the Layers

Begin by spreading a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish to prevent sticking.

Layer half of the zucchini and sausage mixture over the marinara sauce.

Evenly spread half of the ricotta cheese mixture over the zucchini and sausage layer.

Follow this by adding another layer of marinara sauce over the top of the ricotta cheese mixture.

Step 5: Complete the Assembly

Repeat the layering process using the remaining zucchini and sausage mixture, then spread the remaining ricotta cheese mixture over it.

Finish by adding a layer of marinara sauce on top, ensuring all layers are well covered and even.

Step 6: Final Touches and Bake

Sprinkle any additional shredded cheese or herbs on top if desired.

Place the assembled dish into the preheated oven and bake until the top is golden and bubbly, typically about 25-30 minutes.

Once done, allow the dish to cool for a few minutes before serving to help the layers set.

Enjoy your delicious baked creation!