This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is best for nights when you’re craving Italian, but also want to keep things light and healthy.  The zucchini is sliced into ribbons and layered up with spicy, herby, tomato sauce, and creamy ricotta cheese, just like lasagna! It’s creamy and so delicious! Top the lasagna with crispy, crunchy, and flavorful, oregano breadcrumbs. Perfect easy dinner, any night of the week. Everyone in the house will enjoy this dish…veggies and all!

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

Here’s the thing, our weather says winter, but my recipes are screaming summer!! Or at least very late spring. I think the more and more it snows here, the more I “rebel” and want springier recipes that are fit for the nicer, warmer days I wish we were having.

Although this recipe is great for spring and summer, it does have a touch of coziness as well. I mean, it might be a zucchini lasagna, but it’s still lasagna. And there’s always something warming and hearty about a lasagna, you know?

Anyway, my point is, regardless of the weather, I’m ready for summer, and my recipes are 100% reflecting that!

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

The idea for this lasagna really began when I realized that after eight and a half years of creating recipes, I have yet to share a zucchini lasagna. Sure I’ve shared variations, but never just a straight-up zucchini lasagna. The kind where the noodles are replaced with thinly sliced “zucchini noodles”.

Normally, I want ALL the carbs and would never leave the pasta out of a dish. But I love zucchini and this dish has an incredible sauce and lots of cheese. It doesn’t feel like it’s missing a thing, totally flavorful and filling!

So I went to work testing out this recipe. I knew after the very first round of testing that this was going to be a recipe worth sharing.

This zucchini lasagna is SO GOOD.

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

Here are the lasagna details..

This recipe requires a little prep work, but it’s all easy and pretty fun too.

I like to start with the zucchini. I like to use a mix of zucchini and yellow summer squash, but using all zucchini obviously works great too.

Start out by slicing the zucchini into thin ribbons. I find this easiest to do with a mandoline, but you can use a knife as well. You’ll want to lay the zucchini flat, sprinkle it with salt, and let it sit a few minutes. Doing this will draw out any excess water and make for a richer sauce.

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

While the zucchini sits, make the tomato sauce. I kept this very simple, using my favorite Rao’s Homemade Marinara Sauce, fresh oregano, and thyme. I did add a special ingredient, spicy Italian chicken sausage.

Of course, if you’re vegetarian or just going for a meatless Monday theme, you can easily omit the sausage from the sauce. I’d recommend adding my homemade blend of spices. I share the spice mix ingredients in the notes section of the recipe. This will keep the sauce hearty, flavorful, and on the spicy side…even without the meat.

With or without the sausage it’s going to be great, so do what works for you!

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

Then just mix fresh ricotta cheese with some provolone and an egg. Layer everything up just like you would a traditional lasagna. It looks all fancy, but it’s actually the easiest to do.

Finish it off with a layer of mozzarella and bake until the cheese is melted and the sauce is bubbly.

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

While the lasagna bakes…make the oregano breadcrumbs!

The breadcrumbs are simply Panko and fresh oregano cooked together with olive oil until crispy. Really simple, but they add a nice crunchy, delicious topping.

While everything is baking, your kitchen will smell incredible…like an Italian grandma’s kitchen, so perfect.

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

You guys know me, I’m usually all about the pasta. But this cheesy zucchini is surprisingly filling and layered with great flavor and texture! It’s pretty darn close to perfection.

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

Looking for other lighter spring recipes? Here are my favorites:

Cheesy Zucchini Chicken and Rice Bake

Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette

Pesto Chicken Caesar Salad with Tomatoes and Burrata

Lastly, if you make this Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Calories Per Serving: 382 kcal

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

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Ingredients

Instructions

  • 1. Preheat the oven to 375° F. Lightly grease a 9x13 inch baking dish.
    2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a clean kitchen towel and sprinkle with salt. Let site 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.
    3. Meanwhile, heat 1 tablespoon olive oil in a large pot over high heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Reduce the heat to low, add the bell pepper, oregano, thyme, and a pinch each of salt, pepper, and red pepper flakes. Stir in the marinara sauce, then remove from the heat.
    4. In a bowl, combine the ricotta, provolone, and egg.
    5. To assemble, spread 1/2 cup of sauce in the bottom of the baking dish. Layer over the zucchini, then dollop over 1/2 cup of the ricotta cheese, and top with about 1/2 cup mozzarella. Repeat the layering until all ingredients have been used...don't stress about making it look perfect. Top with mozzarella. Cover with foil and bake 30 minutes. Uncover, and bake another 30 minutes, until the cheese is melted and the sauce is bubbly.
    6. Meanwhile, make the breadcrumbs. Heat 1 tablespoon olive oil, the breadcrumbs, and oregano over medium heat. Cook, until the breadcrumbs are toasted all over and the oregano is fried, about 4 minutes. Season with salt.
    7. Let the lasagna sit 10-15 minutes before serving. Top with breadcrumbs and fresh basil.

Notes

Ground Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can use spicy Italian pork sausage, or you can make your own by adding the following spice mix to ground chicken: 1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes. This spice mix is great on grilled meat and vegetables, too! It’ll keep in your pantry in an airtight container for a few months. 

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs | halfbakedharvest.com

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Comments

  1. 5 stars
    This was a winner! A great way to use the summer veggies that are coming in- thanks again for yet another stellar recipe Tieghan!

    1. Hey Melissa,
      I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan

  2. I really liked this a lot!! I made a few changes but it all came together perfectly, sliced beautifully without being too liquidy, and tasted delicious. The biggest change was I grilled the zucchini planks lightly on both sides before assembling the dish. I used ground turkey seasoned with your “sausage” seasoning mix but I did cut back a bit on the cayenne and red pepper flakes as it sounded a bit much for my tastes. Mine had a nice “kick” without being overwhelmingly hot so perfect for me. I also toasted my fennel seeds before grinding them and added a bit of red wine vinegar to the “sausage.” Finally since I pre-cooked the zucchini, I eliminated the first (covered) baking and just baked uncovered for 30 minutes.

    1. Hey there,
      I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Thanks for sharing what worked well for you. Have a great Tuesday! xxTieghan

  3. 5 stars
    Another delicious recipe! I used your spices to make my own sausage and I don’t think I’ll ever buy commercial again! The only change I will make next time is to the cayenne and red pepper flakes. I didn’t use the full amount because I’m sensitive to the heat but even that was too much. I think it took away from the complexity of the other amazing flavors. I will say my fiancé can’t stop raving about it though! So it’s definitely a keeper. Thank you for your creativity entering our home on a regular basis. I’m so glad I found you. 🙏🏻😊♥️🌺

    1. Hey Anna,
      Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

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