Dinner

Zucchini Lattice Lasagna Recipe

ByMariam Harutyunyan March 4, 2026March 4, 2026

Introduction

Zucchini Lattice Lasagna is a fresh, lighter take on the classic comfort dish, using thin strips of zucchini instead of pasta. This layered casserole offers a delicious blend of cheesy, savory marinara and tender zucchini ribbons woven into a beautiful lattice topping.

This image shows a baked dish in a white rectangular casserole dish with ridged handles. The top layer is made of thin, rectangular slices of grilled zucchini arranged in a neat overlapping lattice pattern, with golden-brown grill marks and melted cheese that is slightly browned in spots. Underneath, you can see a rich red tomato sauce spread evenly across the base, visible around the edges of the zucchini lattice. The surface has a slightly crispy look where the cheese has browned, and the casserole sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large zucchini (about 3 1/2 lb. total)
Kosher salt

1 tbsp. extra-virgin olive oil
1 yellow onion, finely chopped

3 garlic cloves, finely chopped
2 cups store-bought or homemade marinara sauce

2 large eggs
3 cups shredded mozzarella
2 cups ricotta

1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
3 oz. Parmesan, finely grated (about 1 1/2 cups), divided

Freshly ground black pepper

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F. Using a Y-peeler, peel zucchini into wide strips. Generously season the strips with kosher salt and layer them between paper towels on a baking sheet. Drain for at least 15 minutes, or up to 45, to remove excess moisture.
Step 2: In a small pot over medium heat, warm olive oil. Add the finely chopped onion and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Pour in the marinara sauce, bring to a simmer over medium-low heat, and cook until thickened and excess liquid evaporates, about 12 to 15 minutes.

Step 3: In a medium bowl, combine the eggs, shredded mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup of grated Parmesan. Season with freshly ground black pepper and stir well.
Step 4: Spread a thin layer of the thickened marinara sauce in a 13″ x 9″ baking dish. Layer two layers of zucchini strips over the sauce. Spread one-third of the egg and cheese mixture on top, followed by one-third of the remaining marinara sauce. Repeat this layering process two more times.
Step 5: On top of the final marinara layer, arrange zucchini strips side by side diagonally. Lift the bottom half of every other strip and lay another zucchini strip across diagonally to create a lattice pattern. Season with freshly ground black pepper and sprinkle with the remaining 1/2 cup Parmesan cheese.

Step 6: Cover the dish with foil and bake until the lasagna is melty and the zucchini is tender, about 30 minutes. Remove the foil and bake uncovered until the top turns golden brown, about 15 minutes more.
Step 7: Let the lasagna cool for at least 10 minutes before slicing and serving.

Tips & Variations

Drain the zucchini strips well to prevent a watery lasagna.

Try adding fresh basil or spinach to the cheese mixture for added flavor.
Use homemade marinara for a fresher taste or choose a good-quality store-bought sauce.
For a vegetarian option, ensure the marinara sauce contains no meat.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. You can also freeze the lasagna for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A square slice of golden baked lasagna is lifted with a shiny fork from a white baking dish with blue sides, showing multiple layers inside. The top layer is covered with a golden-brown melted cheese and thin slices of baked zucchini arranged in a crisscross pattern. Below that, there are soft layers of orange-red tomato sauce, creamy cheese, and tender pasta sheets, stacked evenly to create a thick, rich dish. The edges are slightly crispy and browned. The baking dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone or fontina, and ricotta with cottage cheese if preferred. Just keep a balance so the texture remains creamy.