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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.
Absolutely delicious! Easy to follow recipe…love the addition of the bread crumbs at the end. So good!
Hey Carla,
Wonderful! Thanks a lot for making this recipe, I am so glad to hear that it was enjoyed! xxTieghan
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).
Hey Ashley,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
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.
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
Second time making this delicious lasagna and looking forward to making it many more times. We do not miss the lasagna noodles at all!
Hey Kelly,
Happy Friday!! I am thrilled that this recipe was enjoyed, thanks so much for making it!! xTieghan
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 .
Hey Christina,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This recipe looks great! How would you recommend preparing this dish to freeze for meal prep?
Hey Selena,
I would assemble and freeze before baking. I hope you love this recipe, please let me know how it turns out! xTieghan
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!
Hey Ally,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
This was a winner! A great way to use the summer veggies that are coming in- thanks again for yet another stellar recipe Tieghan!
Hey Melissa,
I am delighted that this recipe was enjoyed, thanks a bunch for trying it out! Have a great Tuesday! xxTieghan
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.
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
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. ???♥️?
Hey Anna,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
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!!
Hey there,
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
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!
Thanks so much Steph! I hope you love the recipe, let me know if you give it a try! xTieghan
Could you make this and then freeze it?
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
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!
Hey Ziva,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Is it possible to make this dish ahead?
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
So I never post about recipes and have only 1 word…WOW!!! My husband and I absolutely love this lasagne recipe. A true winner!!
Hey Kelly,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan