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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
    I’ve made this recipe three times now because my family and extended family loves it so much. It just gets better every time! 🙂

  2. Oh my this is SO good, and that’s coming from a self-avowed hater of all things zucchini/squash. My wife cut the sauce amount to about a third and completely eliminated the breadcrumbs, making this keto-friendly delicacy even more so. She also used ground turkey instead of chicken, as we prefer the taste of the former.

    So, using the ingredient listings of each item that went into the recipe, I calculated a 1/8th serving to be only 210 calories. That’s quite a bit different than the listed 382, even accounting for the reduced/eliminated ingredients already mentioned, so I may have to go back and check my math. But, if it’s correct, the carbs are only 4.2 grams (2g of sugar), with 12.6g of fat and 19.1g of protein.

    It also warms up very nicely too.

    THANK YOU for this fantastic recipe, it is a godsend for pasta lovers who are going the keto diet route.

  3. 5 stars
    Finally got to make this one last night! Had to make a couple of cheese substitutions because my boyfriend doesn’t like ricotta (crazy I know) but it turned out amazing! I was extra cautious, drying the zucchini for a lot longer than the recipe said to and I’m glad I did. Was my first time using zucchini as a noodle alternative and we truly couldn’t stop eating this last night, very happy with it!

  4. I’m making this for a dinner party tonight! Quick question: when adding the spice mix to ground chicken, are you recommending adding the entire amount? Seems like a lot of spice for one lb of chicken! 🙂

    1. Hey there,
      Yes, I would use what the recipe calls for. I hope you love the dish, please let me know if you give it a try! xTieghan

  5. 5 stars
    This was absolutely delicious!!! I will definitely be making it again soon. I was worried that it would get watery because of the zucchini, but I was careful to dry the zucchini out really well and had no issues. I used spicy italian pork and that worked perfectly. 10/10 recommend!

    1. Hey Emily,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  6. 5 stars
    Don’t leave out the breadcrumbs! Yum! I needed to dry out the squash and zucchini a bit more but as there was a little extra water otherwise turned out great 😊

    1. Hey Sara,
      Happy Labor Day!🇺🇸 Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  7. 5 stars
    This recipe is soooo good! I used Italian sausage instead of chicken sausage just because that’s what I had on hand, but didn’t change anything else and it was absolutely delicious! My husband isn’t big on vegetables and even he couldn’t stop raving about it.

    1. Hey Kiran,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

  8. 5 stars
    This was amazing!!!!!! I used ground elk burger because that’s what I had on hand and it was a phenomenal dish!!!!!! tHank you!!!!

    1. Hey Trinity,
      Happy Friday! I am delighted to hear that this recipe was enjoyed! Thanks a lot for making it. xTieghan

    1. Hey Chris,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  9. 5 stars
    This was delicious and so easy! I just sprinkled panko breadcrumbs on top as I didn’t have time to do the toasting with the oregano. I used ground chicken and it had great flavor. My kids loved it! I am loving all your recipes!

  10. I made the vegeterian version tonight and it was absolutely delicious! Loved the spice mix in the note. This is now one of our recipes and can’t wait to have again.

    1. Hey Kristine,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  11. 5 stars
    This was really delicious and luxurious. And, unlike most lasagna-style recipes, the proportions worked out well (not too little/too much of one type of layering ingredient). I used the spice blend in the note for plain ground chicken (mixed recipe and used three teaspoons) and it was great. Thank you!

    1. Hey Andi,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  12. 5 stars
    This recipe was just as amazing as all the other ones I have tried! I used ground turkey and seasoned it like I would the chicken. It tasted just like Italian sausage and was so good. You’re right it made my whole house smell so good and I didn’t mind not having the noodles one bit. I never put egg in my ricotta cheese before and made it tastier than it already it to begin with. Will definitely make this again!

    1. Hey there,
      Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan

  13. 5 stars
    Absolutely delicious! Easy to follow recipe…love the addition of the bread crumbs at the end. So good!

    1. Hey Carla,
      Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan

  14. 5 stars
    WOW!! Delicious and healthy!
    It was my first time slicing on a mandolin (which I bought in the cookware section for $10 at the grocery store) so that took me an extra ten minutes, but I can see this coming together quickly next time. I’m unsure what the previous reviewer was talking about. This recipe is so short and clear. I followed the recipe exactly, including the rest time, which I think was important for it to hold together. I got requests from husband and brothers (and my own mental request) to repeat ASAP. ( I used Raos marinara, only mozz and ricotta and ground turkey and still came out great).

    1. Hey Ashley,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan

  15. Absolutely love all of your recipes, they are so good! But… the time to make is never actually the time it takes to make it. Maybe this time is for you how cooks everyday but I’d love to see you ask a friend who doesn’t cook make it and then time it. Also with this recipe I had to go back to the store because it says 2 cups of mozzarella and ran out of the 2lbs bag I bought. The most important part, The layering of each ingredient was absolutely horrible. Don’t forget when you write how to do it you talking to people that honestly have no clue what they are doing. And when they are finished they have crap food it wasn’t fun and it took waaaaay longer then they expected. Every recipe I have made from you is this exact way… I get days are long and sometimes just want to get to bed but when you click post, that’s on you. Don’t want to hate but I’m having a very hard time cooking these dishes.

    1. Hey Christian, I am really sorry you had so much trouble with this recipe. Working with zucchini can be a little tricky because of the amount of water the zucchini holds. Was there something in the recipe that was difficult to understand? Are there any questions I can help you with? I would love to help if I can!

      I appreciate the honest feedback and will make sure when I am writing recipes to really try and calculate the time needed for each dish. Please know that when I hit publish it’s never just to hit publish. I spend days working on each recipe and blog post. It’s never just a slap it up and be done process. I put a lot of time and effort into every recipe I share. I am truly sorry this one didn’t quite work out for you!

      Let me know how else I might be able to help. Always happy to answer any questions! xxTieghan

  16. 5 stars
    Second time making this delicious lasagna and looking forward to making it many more times. We do not miss the lasagna noodles at all!

    1. Hey Kelly,
      Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan

  17. This recipe was great! Cooked perfectly and tasted wonderful!! The only thing that I wasn’t a complete fan of was the sausage seasoning…it was a little over seasoned for me, but still tasted good. I loved all the veggies in this recipe and adding the red pepper really gave it some nice flavor. Overall, would recommend and am definitely going to make again .

    1. Hey Christina,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan

    1. Hey Selena,
      I would assemble and freeze before baking. I hope you love this recipe, please let me know how it turns out! xTieghan

      1. 5 stars
        Amazing! I have 4 brand new zucchini lasagnas in my freezer now. I’m wondering how to adjust the cook time. Any guidance would be so appreciated!

        1. Hey Ally,
          Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  18. 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

  19. 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

  20. 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

  21. 5 stars
    Wow so good! Definitely will make again. I only had ground turkey so I heavily seasoned that up and used Raos jarred sauce. I was planning on just slicing the zucchini by hand but when I was grocery shopping they had a mandolin for 10 bucks and I’m glad I bought it! You really want to let it rest after baking so it doesn’t fall apart… I was surprised how well it held together. Really great healthy delicious meal to add to the rotation!!

    1. Hey there,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

  22. This sounds amazing! Thanks Tieghan.

    I love that you shared an alternative for Italian sausage, such a handy tip with the spice mix blend too!

    1. Hey Carol,
      You bet! Just freeze before baking. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  23. 5 stars
    This was delicious! Next time I really have to get more water out of the Zucchini because it was a little watery, but I will certainly make this again! Thank you for the recipe!

    1. Hey Ziva,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan

    1. Hey Katherine,
      Yes, you can assemble up until baking, keep covered in the fridge, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  24. 5 stars
    So I never post about recipes and have only 1 word…WOW!!! My husband and I absolutely love this lasagne recipe. A true winner!!

    1. Hey Kelly,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  25. I’ve enjoyed so many of your recipes, and your notes that go with them, and I’m sure this would be great – if I had seven people to eat with me 😁. I was doing great, making notes to downsize it for two servings (I’m all for something set aside for another meal), then I was stuck on dividing one egg by four.
    Oh well, tabled for the next potluck.

    1. Hey Christine,
      You can manually adjust the serving size above the list of ingredients and then site with automatically adjust the recipe for you. For the egg, always round up. I hope this helps! xTieghan

    1. Hey Eleanor,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

    1. Hey Kaitlan,
      I would assemble everything a day in advance, keep covered in the fridge, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you give it a try! xTieghan

  26. 5 stars
    This was delicious! Thank you for a great twist on a classic. Kids ate it and all. Can’t wait to make it again!

    1. Hey Mackenzie,
      Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

    1. Hey Ali,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  27. 5 stars
    I made this last night and it was delicious! I used part of a rotisserie chicken instead of the sausage since I need to use up the chicken. It was yummy! The zucchini was still a bit firm after 60 minutes of cooking, not sure if this is expected, next time I would cook it a bit longer. The bread crumb topping was a great addition and added another dimension to the meal.

    1. Hey Deborah,
      Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  28. So I didn’t think I would like zucchini anything and then I tried this recipe! It was so good! I will definitely be making again.

  29. 5 stars
    This lasagna was delicious! I am looking forward to seeing how much it firms up and tastes tomorrow. My question – can you make this ahead of time and freeze it? Would you put it together and freeze it or would you bake it first and then freeze it?

    1. Hey Karen,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! I would freeze before baking. Have a great week:) xTieghan

  30. 5 stars
    Made your spicy zucchini ricotta lasagna with oregano breadcrumbs tonight! It was amazing. My husband has quite the pallet/standards and I know when he loves something and he does indeed. Also loved the unstuffed shells and lemon basil breadcrumb cheese ravioli (all within the last week!)!! I will start taking pics and sharing them but I just wanted to start by sending you a personal thank you!!

    1. Hey Dane,
      I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  31. If I’m making my own Italian Chicken Sausage, do I add the whole spice mix amount in your note to the 1 pound of ground chicken? It’s about 9tbsp of spice mix. I just don’t want to over do it if you meant to just use a few tbsp of the spice mix!

    1. Hey Jessica,
      Yes, that is correct, you can follow all of the listed instructions in the notes section. I hope you love the recipe, please let me know if you give it a try! xTieghan

    2. 5 stars
      Hi Teighan!
      I made 3 pans of the Spicy zucchini lasagna today for family and I’m still get text on how delicious it is.
      Thank you for the recipe. The flavor is amazing and will use the sauce recipe for other dishes as well.

      1. Hey Angie,
        Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  32. 5 stars
    Made this last night and absolutely loved it – so excited for my lunch leftovers today! I LOVE pasta, but I did not miss it AT ALL. I had 2 helpings along with a spinach salad and felt so good after eating it — would not have felt that way with pasta! My boyfriend referred to it as “vegetable parmesan.” I chopped up chicken sausage links that I had instead and it worked great! Will definitely be making again. Thanks Tieghan!!!

    1. Hey Christina,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  33. Made this a few nights ago. I made the mistake of not cutting my zucchini that correct way, so mine was a bit watery. But it was delicious! Do you think that this would freeze well once baked?

    1. Hey Alex,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! I would actually freeze before baking:) xTieghan

  34. 5 stars
    I made this without meat. It’s so hearty and satisfying that I don’t think meat would improve it.

    1. Hey Melissa,
      Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

  35. 5 stars
    My son made this tonight and I absolutely love it! Amazing flavor!! Can’t wait to make this for a dinner party!!

    1. Hey Rhonda,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  36. Just made this tonight. I used mild Italian turkey sausage and topped it with fresh oregano instead of basil (Publix was out). I love how it’s not as heavy as regular lasagna, but you still get all the great flavors. I’ll definitely be making this again. Thanks for sharing! Your recipes are always a hit at my house.

    1. Hey Katie,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  37. 5 stars
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  38. This recipe is delicious! I just used mince and spiced it the way Tieghan mentioned in her notes then made the rest of the recipe as outlined. SO GOOD!

  39. Made this tonight and was delicious. I had two helpings and still didn’t feel stuffed like I would’ve with a traditional lasagna. We love the crunch of the toasted panko crumbs. Will definitely make again.

    1. Hey Alexandra,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  40. I made this today and just when I was thinking about putting it in the oven we had a thunder storm and power cut!
    Thank goodness I only had to wait 45mins for the power to come back on!
    And then…absolutely delicious!!!
    Thank you I love your recipes!

    1. Hey Mary,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  41. Hi! Do you think this would freeze well? If so, how would you suggest freezing (ie fully cooked or no?) and reheating (ie defrost first or bake from frozen?) thank you!

    1. Hey Kristina,
      I would freeze before baking and then you can bake from frozen I would just increase the baking time. I hope you love the recipe, please let me know if you give it a try! xTieghan

  42. 5 stars
    This was so good!! I was really worried about not getting the zucchini soft enough since I don’t have a mandolin. But it was just fine! I halved the recipe and it was perfect. Makes plenty! I also added some mushrooms in the filling for extra veggies and it was great.
    Don’t skip the Panko topping. So good!

    1. Hey Shannon,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

    1. Hey Lois,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  43. 5 stars
    Wow! Made this tonight and it was declious. I used a block or Belgioso sharp provolone and wow did that add an extra layer of flavor. Thanks for another delicious recipe, Tieghan!

    1. Hey Beth,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  44. 5 stars
    Hi Tieghan,

    What a great and fresh twist on classic lasagne! All the flavor, yet a bit less heavy on the stomach than traditional pasta. I worked a red pepper I had kicking around into the meat sauce and worked great.

    Looking forward to more fantastic spring and summer recipes!

    1. Hey Aline,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  45. Love your new website! Your recipes are always amazing. I cook exclusively with your recipes these days!!
    If you wanted to make this recipe vegetarian, what would you suggest to use in place of the sausage?

    1. Thanks so much Michaela! You can omit the sausage and sauté some veggies that you enjoy. I think mushrooms and onions would be great here. I hope you love the recipe, please let me know if you give it a try! xTieghan

  46. Might you have weighed out the zucchini so we know how much the three to four really will total. I find that not everyone views medium zucchini as the same size.

    1. Hey Toby,
      So sorry, I really have no idea what the weight of my zucchinis were. These measurements do not have to be exact, just use as many zucchini slices as you need to fill your baking dish for the recipe. I hope you love this dish, please let me know if you have any other questions! xTieghan

  47. 5 stars
    Looks delicious. I always make lasagna with pasta noodles but I love zucchini so I am looking forward to switching things up with your recipe. Just wondering how you kept the foil from sticking to your top layer of cheese. Thank you.

    1. Thanks so much! I hope you love this recipe!! I find it helps to spray the foil with cooking spray, this usually prevents the cheese from sticking. Hope this helps! xTieghan

    2. 5 stars
      This was delicious!!!! I think it’s better than traditional, Especially this time of year. We devoured it.
      Thank you so much for sharing your recipe.

      1. Hey there,
        Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan

  48. Will be making this soon can i use mushrooms as well as vegan cheeses as am a vegetarian and dairy free i love zucchini sooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

  49. 5 stars
    I’m definitely going to try your recipe! I usually make a very similar one, but with eggplant instead (I love eggplants). Thank you for the inspiration.