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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 |

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 |

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 |

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 |

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 |

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 |

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 |

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 |

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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  • 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.


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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  1. Hi Tieghan,
    A few questions! We have a lot of zuchinni in the garden in a WIDE array of sizes. Could you say about how many pounds of zuchinni are needed? “Medium” is not specific enough.
    Second – if I want to make it a day or two in advance – would it be best to make, bake and freeze? Or assemble and refrigerate and bake just before serving? Or would either way work?
    Thank you for answering my questions!

    1. Hi Sandy,
      You’re going to use about a pound of zucchini. I would assemble and freeze before baking:) I hope you love the recipe, please let me know how it turns out! xTieghan

  2. My whole family loves this recipe! We have made it several times! I’ve passed this recipe on to other family members and they love it as well! Thanks!

    1. Hi Jenni,
      Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)

    1. Hi Brigette,
      Any shredded, whole milk mozzarella is great to use. Please let me know if you have any other questions, I hope you love the recipe!! xx

    1. Hey Abby,
      Totally, ground beed would be great to use! Please let me know if you give the recipe a try, I hope you love it! xx

  3. This was really really delicious!! And I feel like it was a lightened up way to enjoy Italian food and use some fresh summer produce! I kept it meatless and I was skeptical if I would like it as much as regular lasagna, but I actually didn’t even miss the pasta at all! I think next time I would maybe double the ingredients and make it a little taller with more layers, but already planning to make it again next week!!

    1. Hey Abby,
      Wonderful!! Thanks so much for trying this recipe, I love to hear that it was enjoyed!! xT

    1. Hey Michelle,
      Thanks for giving the recipe a try, sorry to hear yours was salty. How much salt did you use in the zucchini? Did you pat them dry? Was there anything else you may have adjusted? A little more info would help me to better help you:) xTieghan

      1. I sprinkled salt all over them generously & patted dry. I’m thinking next time I will really just put a little salt on them. How much salt is needed for the moisture to come out?

    1. Hey Mara,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

    1. Hey Tommie,
      Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

  4. 5 stars
    I was a little nervous to make this recipe, not because I doubted the deliciousness, but because I was making it for my father who is a notoriously picky eater. Much to my delight, he had TWO helpings! Everyone else in my family enjoyed it too. This was such a tasty and healthy meal! Thank you so much for putting the recipe out there

    1. Hi Julianna,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

  5. I made this recipe for a group of friends and we all were obsessed! Since most of us are vegetarian, I replaced the sausage with beyond meat and it was so tasty still! This is also great to prep the night beforehand so it’s easy to make when hosting.

    1. Hey Chelsea,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

  6. 5 stars
    Everyone we make this for is blown away. It is consistently excellent. As an italian, I can’t believe that I actually prefer this to any other noodle lasagna. I loveeee this meal. We use spicy italian pork sausage, dry the zucchini for double the time and it is a HIT, every. single. time.

    1. Hi Andrea,
      Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan

  7. 5 stars
    This was delicious!! It was the perfect combination of flavors! I used Italian pork sausage and kept everything else the same. Don’t skip the topping. It added a nice flavor and crunch. I will definitely make it again!

  8. Tieghan, this recipe is amazeballs. I made it for my roommates and they loved it so much that they request it once a week. It is now a staple in our house and I’ve made it over half a dozen times already!

  9. 5 stars
    I’ve made this several times. It’s a staple in our house. Making it tonight for my brother and his wife, who just had a baby. I love that it’s zucchini lasagna but literally the perfect comfort food meal. I honestly like it better than any noodle lasagna I’ve ever had. The spicy italian sausage makes it. Make this for guests, bring it to new parents, give it to your effing neighbor just because it’s tuesday — it’s that good.