This post may contain affiliate links, please see our privacy policy for details.

One Pan Zucchini and 3 Cheese Lasagna. Also known as my go-to summer lasagna. Made with fresh tomatoes, plenty of zucchini, garden herbs, and a mix of fresh ricotta, mozzarella, and parmesan cheese. This one pan dinner is ready within an hour, and is the perfect way to use up all that summer zucchini!

overhead photo of One Pan Zucchini and 3 Cheese Lasagna

One of the questions I get asked most often is what my go-to recipes for entertaining are. I do a lot of entertaining in the fall and winter around the holidays, and I almost always make lasagna. I like to make one white lasagna and one a bit more classic. Lasagna is so great for entertaining because you can prep it completely in advance and have it baking away in the oven as guests arrive.

It’s the ultimate dish to entertain with, and my go-to in the fall and winter.

In the summer, I do a lot of homemade pizzas, big salads, and grilled meats. But I have yet to find the perfect dish that’s a completely make-ahead meal. That is until I created this lasagna. Also known as the summer lasagna that’s perfect for everything from an easy family dinner to a Saturday night dinner party.

overhead photo of raw tomatoes in skillet

I honestly could not love this recipe more.

It is so easy, so good, and the perfect cozy, summer comfort food. Because as you guys know I’m all about comfort food, even in the summertime.

When originally I set out to make this, I intended to make it a bit more traditional and bit more layered. Thing is, I didn’t feel like spending an hour layering zucchini and lasagna noodles. So I decided to make more of a “messed up” lasagna, and you know what?

I kind of like it.

side angle photo of tomato sauce in skillet

Here are all the details you need to know.

Start with the spicy sausage. This is kind of a key flavor in the recipe. I almost always use a lean spicy Italian sausage when making lasagna because I think it adds much more flavor than the traditional ground beef. Of course, you can use ground beef or even ground chicken if you prefer, but I love the added flavor the spicy sausage gives off. Use what you love most though.

And on that same note, if you would like to make this vegetarian, omit the meat altogether and replace it with a cup or so of added veggies, like mushrooms and bell peppers. Then just add a pinch of crushed red peppers flakes for a little spice.

OK, so that’s the first step. The next step is the tomatoes! I use fresh heirlooms and cherry tomatoes. One because I am obsessed with their beauty, and two because it’s summer and there really is nothing better than perfectly ripe tomatoes in July and August.

Throw all the tomatoes into the screaming hot skillet and let them cook with a little red wine until you have a juicy sauce. Stir in fresh herbs, then add the noodles, zucchini noodles, and cheese. Transfer to the oven and bake until the noodles are tender and the cheese has melted.

About an hour later you’ll have a vegetable-filled summer lasagna that’s both pretty and delicious.

overhead photo One Pan Zucchini and 3 Cheese Lasagna before baking

A few notes about this recipe…

You need a good oven-safe skillet or braiser (read about my favorites here). As mentioned, you’ll start the recipe on the stove and then transfer it to the oven to finish cooking and melt the cheese. I prefer using my twelve-inch braiser for this, but a big skillet works well also.

For the noodles, I like to use no-boil lasagna noodles, and not too many of them. I went back and forth about whether or not I wanted this lasagna to just be zucchini noodles or to also include real pasta. In the end, I decided to do half real pasta and half zucchini noodles. I love the combo and think it’s perfect…but then would you really expect me not to include pasta?! I say went back and forth, but really, there wasn’t much of a debate. More like a flickering thought…

Meaning, there was always going to be a little pasta in the dish. Never enough pasta if you ask me.

And moving along…

overhead close up photo One Pan Zucchini and 3 Cheese Lasagna

For the cheese, I use a combo of ricotta, fontina, and parmesan, but feel free to use three of your favorites. Burrata, provolone, and mozzarella would all be great, so again, use what you love most!

I’ve loved making this for Saturday dinner parties, Sunday dinners with my family, or even on a random Wednesday night. It takes about an hour from start to finish, which might seem like a long time, but really it’s mostly all cooking time and very little hands-on time, which is great!

Serve this with a fresh tomato or stone fruit salad and plenty of basil. And that’s it, dinner is done, and pretty and perfect too.

And with that, I think it’s time to make lasagna tonight. Enjoy!

overhead photo of One Pan Zucchini and 3 Cheese Lasagna with spoon in dish

If you make this one pan zucchini and 3 cheese lasagna please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

One Pan Zucchini and 3 Cheese Lasagna

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 571 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. Preheat the oven to 425 degrees F.
    2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.
    3. Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan. 
    4. Transfer to the oven and bake for 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.
View Recipe Comments

horizontal photo One Pan Zucchini and 3 Cheese Lasagna with spoon in pan

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    Could be really delicious with some tweaking. Although my family still enjoyed it, it was verrrry soupy(and i used 3 small sized zucchini) Next time will half the liquid or half the zucchini or add more pasta to soak up more liquid.

  2. 3 stars
    Made the recipe last night. great flavors, but very soupy.
    If I make it again, I will cut the liquid by 1/2.

  3. 5 stars
    I don’t usually comment online about, well anything, but I was so impressed by the lightness and flavour of this lasagne that I just couldn’t keep my feelings to myself. Not to mention, the term picky eater, which doesn’t even come minutely close to describing my husband and his relationship with food, sang your praises all through the meal. Your recipes haven’t failed to impress me with the blend of flavours, use of fresh herbs and vegetables (which grow abundantly in my garden), cooking techniques and presentation. I have passed your website on to a myriad of friends and acquaintances all of whom have found special recipes to add to their own repertoire. I’m so glad that I stumbled upon your website amid an ocean of online chaos. Thank you.

    1. Hi Barbara! I am so glad you and your husband loved this recipe and I hope you continue to love others! Thank you so much!

  4. 5 stars
    I made this last night with homemade Italian sausage and zucchini and tomatoes from my son and DIL and oh my goodness! My husband and I loved it!

  5. Just made this and it looks delicious, but the sauce didn’t thicken up at all. It’s very soupy and hard to dish out. Any suggestions for next time? Thanks!

    1. HI! How big was your zucchini? I would try laying the zucchini ribbons flat on a paper towel, salting them and letting the salt draw out the excess water. Just let the zucchini sit 15 minutes, then bloat dry and use. That should help. Also, you can simmer the sauce on the stove longer to thicken this as well. Please let me know if you have any other questions. I hope this helps! Thanks so much! xTieghan

  6. 5 stars
    Great ideas, i love your article. It gives me more ideas on home to organize my room with my shoes and stuff for my children.Keep up the good work

  7. 5 stars
    Made this incredible lasagna last night. Took a while to prep, but It was very tasty. Looking forward to leftovers tonight, especially as all the yummy flavors will have set. Mmmmmm!

  8. Do you think brie cheese would be too runny or would melt too much for this recipe?
    Looks amazing!
    Rachel xx

  9. Hi Tieghan! Love this recipe! How much do you think it would affect the overall recipe/cook time if I left out the lasagna noodles and only did the zucchini? Thanks!!

    1. Hey jess! I would omit all the water from the recipe, double the zucchini and cook until the sauce thickens. The zucchini has lot’s of water content, so the lasagna might be a little watery. I think the cooking time should be the same, maybe 10 minutes longer. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan