Zucchini Lasagna

Gail Charbonneau


This is so easy to make. Sometimes I cut it in squares and freeze it, it's great heated over for lunch or add a big salad for dinner.


☆☆☆☆☆ 0 votes

5 Min
25 Min


  • 32 oz
    marinara sauce, homemade or jarred
  • 8 oz
    hot water
  • 8
    regular lasagna noodles, uncooked
  • 1 1/2 c
    ricotta cheese, part skim
  • 4 oz
    mozzarella cheese, shreaded
  • 2 small
    zucchini, sliced very thin

How to Make Zucchini Lasagna


  1. Mix the water and sauce together. Layer a 9x13 glass dish with 1/4 of the sauce water mix, followed by 3 noodles, 1/2 the ricotta, 1/2 the zucchini, 1/2 half the mozzarella and 1/4 the sauce water mix.
  2. Repeat the same for the next layer. Top with 2 noodles and remaining sauce water mix.
  3. Cover with plastic wrap, venting corner.
  4. Microwave on HI for 8 minutes, REDUCE POWER TO 50% and microwave for 20 minutes.
  5. Allow to cool 5 minutes before serving. I actually like it better the second day, heated over.

Printable Recipe Card

About Zucchini Lasagna

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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