Spicy Zucchini Ricotta Lasagna: A Delicious Twist on a Classic Dish

Imagine the perfect blend of creamy ricotta, savory marinara, and melty mozzarella—all layered between tender slices of zucchini and topped with crispy breadcrumbs. That’s exactly what you’ll get with Spicy Zucchini Ricotta Lasagna, a lighter and flavor-packed twist on the traditional Italian favorite.

Whether you’re trying to cut back on carbs, sneak in more vegetables, or simply enjoy a unique spin on a comfort food classic, this recipe will quickly become a go-to in your kitchen.

Why You’ll Love Spicy Zucchini Ricotta Lasagna

• Low-Carb Alternative: Zucchini replaces traditional lasagna noodles, making this dish perfect for low-carb or gluten-free diets.
• Bold Flavors: Italian spices, red pepper flakes, and rich marinara sauce create layers of vibrant taste.
• Perfect for All Occasions: Great for family dinners, meal prep, or impressing guests.
• Versatile: Easily customize with your favorite cheeses, vegetables, or proteins.

Ingredients for Spicy Zucchini Ricotta Lasagna

Here’s what you’ll need to make this flavorful dish:

Ingredient List

Ingredient	Amount	Notes
Zucchini or yellow squash	3–4 medium, sliced 1/8″ thick	Base of the lasagna
Extra virgin olive oil	2 tablespoons	For cooking and breadcrumbs
Ground Italian chicken sausage	1 pound	Adds protein and spice
Red bell pepper	1, chopped	Adds sweetness and texture
Dried oregano	1 tablespoon	Classic Italian seasoning
Dried thyme	2 teaspoons	Adds a warm, earthy flavor
Kosher salt	To taste	Balances flavors
Black pepper	To taste	For seasoning
Red pepper flakes	To taste	Optional, for heat
Marinara sauce	32 ounces	Store-bought or homemade
Whole milk ricotta cheese	1 ½ cups	Creamy layer for richness
Shredded provolone cheese	1 cup	Blends well with ricotta
Large egg	1	Helps bind the ricotta mixture
Shredded mozzarella cheese	2 cups	Melts beautifully on top
Panko breadcrumbs	1 cup	Adds crunch to the topping
Fresh oregano leaves	2 tablespoons	For breadcrumbs and garnish
Fresh basil	For serving	Adds a burst of fresh flavor

Step-by-Step Guide to Making Spicy Zucchini Ricotta Lasagna

Step 1: Prepare the Zucchini

1. Slice the Zucchini:
   • Use a mandoline or sharp knife to slice the zucchini into 1/8-inch thick pieces.
2. Draw Out Moisture:
   • Lay the zucchini slices flat on a clean kitchen towel. Sprinkle them generously with salt and let them sit for 15 minutes.
   • Pat the slices dry with another towel to remove as much moisture as possible. This step prevents a watery lasagna.

Step 2: Cook the Sausage and Vegetables

1. Heat the Oil:
   • In a large pot, heat 1 tablespoon of olive oil over high heat.
2. Cook the Sausage:
   • Add the ground chicken sausage and cook until browned all over, about 5 minutes.
3. Add the Vegetables and Spices:
   • Reduce the heat to low. Stir in the chopped red bell pepper, dried oregano, thyme, and a pinch each of salt, black pepper, and red pepper flakes.
   • Pour in the marinara sauce and stir to combine. Remove from heat.

Step 3: Make the Ricotta Mixture

1. Combine the Ingredients:
   • In a medium bowl, mix the ricotta cheese, shredded provolone, and egg. Stir until smooth and set aside.

Step 4: Assemble the Lasagna

1. Layer the Ingredients:
   • Spread ½ cup of the marinara sauce mixture across the bottom of a greased 9×13-inch baking dish.
   • Add a single layer of zucchini slices.
   • Dollop ½ cup of the ricotta mixture over the zucchini and spread evenly.
   • Sprinkle ½ cup of shredded mozzarella on top.
2. Repeat the Layers:
   • Continue layering zucchini, ricotta mixture, marinara sauce, and mozzarella until all the ingredients are used, finishing with a layer of mozzarella on top.

Step 5: Bake the Lasagna

1. First Bake:
   • Cover the dish with foil and bake in a preheated 375°F oven for 30 minutes.
2. Second Bake:
   • Remove the foil and bake uncovered for an additional 30 minutes, or until the cheese is bubbly and golden brown.

Step 6: Prepare the Breadcrumb Topping

1. Toast the Breadcrumbs:
   • Heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Add the Panko breadcrumbs and oregano leaves. Cook for about 4 minutes, stirring frequently, until golden and crispy.
   • Season with a pinch of salt.

Step 7: Serve and Garnish

1. Rest the Lasagna:
   • Let the lasagna sit for 10–15 minutes to allow the layers to set.
2. Add Final Touches:
   • Sprinkle the toasted breadcrumbs and fresh basil leaves over the lasagna just before serving.

Serving Suggestions for Spicy Zucchini Ricotta Lasagna

Pair your lasagna with these simple sides to create a complete meal:

1. Garlic Bread: Perfect for soaking up the extra marinara sauce.
2. Green Salad: A crisp, refreshing side balances the richness of the lasagna.
3. Roasted Vegetables: Complement the dish with roasted asparagus or Brussels sprouts.

Tips for Success

1. Avoid Watery Lasagna: Drawing out moisture from the zucchini is crucial for a firm, sliceable dish.
2. Customize the Protein: Substitute ground beef, turkey, or a plant-based alternative for the chicken sausage.
3. Use Quality Cheese: Freshly shredded cheese melts better and has a creamier texture.
4. Make It Spicy: Add more red pepper flakes or a splash of hot sauce for extra heat.
5. Double the Recipe: This dish freezes well, so make an extra batch for future meals.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	390
Protein	25g
Fat	21g
Carbohydrates	19g
Fiber	3g
Sodium	820mg

FAQs About Spicy Zucchini Ricotta Lasagna

1. Can I use eggplant instead of zucchini?

Yes, eggplant is a great substitute for zucchini. Just slice it thinly and follow the same moisture-removal steps.

2. Is this recipe gluten-free?

To make it gluten-free, replace Panko breadcrumbs with gluten-free breadcrumbs.

3. Can I make this dish vegetarian?

Absolutely. Replace the chicken sausage with sautéed mushrooms, spinach, or lentils for a vegetarian option.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. Can I freeze this lasagna?

Yes! Assemble the lasagna but don’t bake it. Wrap it tightly in foil and freeze for up to 3 months. Thaw overnight before baking.

6. How do I reheat leftovers?

Reheat in the oven at 350°F, covered with foil, until warmed through. Alternatively, microwave individual portions.

Why You Should Try Spicy Zucchini Ricotta Lasagna Tonight

Spicy Zucchini Ricotta Lasagna is more than just a meal—it’s a delightful blend of bold flavors, creamy textures, and wholesome ingredients. Whether you’re feeding a crowd or preparing a weeknight dinner, this recipe offers a unique twist on a classic that will have everyone asking for seconds.

So grab your zucchini, fire up your oven, and treat yourself to a dish that’s as satisfying as it is easy to make. Your taste buds will thank you!

Print