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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!
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!
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.
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.
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!
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.
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.
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.
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
Servings: 8
Calories Per Serving: 301 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3-4 medium zucchini or yellow summer squash, sliced 1/8" thick
- 2 tablespoons extra virgin olive oil
- 1 pound ground Italian chicken sausage or chicken (see note)
- 1 red bell pepper, chopped
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- kosher salt and black pepper
- red pepper flakes
- 1 (32 ounce) jar marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded dry mozzarella cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons fresh oregano leaves
- fresh basil, for serving
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.
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Thanks so much Jennifer!
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!
Hey Ali,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
Can’t wait to make it!
I hope you love the recipe Eleanor!
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.
Hey Alexandra,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
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!
Hey Mary,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
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!
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
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!
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
Delicious. This made a perfect Sunday dinner.
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
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!
Hey Beth,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
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!
Hey Aline,
Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
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?
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
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.
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
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.
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
Thank you ?
Try putting a layer of parchment paper between the lasagna and the foil!
?? Thank u ☺️
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.
Hey there,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
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
Thanks Ramya! I hope you love this dish!!
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.
Me too i love eggplants sooooooooooo much Thanks Ramya
Thanks Jess! I hope you love the recipe, please let me know if you give it a try! xTieghan
I was thinking eggplant, too.
Either way, I am here for this! 🙂