Okay — this zucchini lasagna bolognese might be my favorite dish of the entire summer.
We are absolutely obsessed with this meal. I was inspired by a recent book club pick that mentions bolognese and by my longtime love of zucchini, and I couldn’t stop thinking about it. The result is a lasagna that feels like summer on a plate.
It.was.incredible.
I don’t always love swapping noodles for zucchini, and I’m not saying this should replace your favorite traditional lasagna. Instead, make this alongside it and let this be your go-to summer lasagna. It’s cheesy, bubbly, saucy and comforting — all the things you want in a lasagna.
About the layers
The structure is simple: thin zucchini slices layered with a turkey bolognese, a creamy ricotta layer, plenty of grated cheese, and a final topping of fresh mozzarella and grated parmesan. While the lasagna bakes, you make spicy basil breadcrumbs to sprinkle on top — they stay crisp and add a wonderful crunchy finish.
Making the breadcrumbs separately ensures they don’t melt into the cheese. Instead, they form a crispy, flavorful blanket on top that contrasts perfectly with the tender zucchini and creamy cheese.
Two key steps for success
This dish isn’t difficult, but it does require a couple of important steps. First, you must sweat the zucchini before assembling the lasagna: slice it thin, sprinkle with salt, and let it sit for at least 30 minutes (even up to an hour) to release excess moisture. This prevents a watery lasagna.
Second, once the lasagna comes out of the oven you must let it rest for at least 30 minutes before slicing. Like traditional lasagna, it needs time to set so the slices hold together and aren’t runny.
Those two steps add passive time, but they’re essential and they’re worth the wait for a perfect result.
I already have a classic lasagna bolognese recipe, but this zucchini version is special — lighter, seasonal, and still full of flavor.
Plus, vegetables!
Hello, dinner tonight.
Zucchini Lasagna Bolognese
Zucchini Lasagna Bolognese
8 people
Ingredients
- 4 to 5 medium-sized zucchini squash
- kosher salt
- freshly cracked pepper
- 1 tablespoon olive oil
- 1 small sweet onion, diced
- 12 ounces cremini mushrooms, chopped
- 4 garlic cloves, minced
- 1 pound ground turkey
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 24-ounce jar marinara sauce
- 1/4 cup half and half
- 1/4 cup finely grated parmesan cheese
- 16 ounces ricotta cheese
- 1 large egg
- 1/3 cup finely grated parmesan cheese (for ricotta)
- 1/2 teaspoon dried basil (for ricotta)
- 16 ounces freshly grated mozzarella or provolone cheese
- 8 ounces fresh mozzarella, sliced
- parmesan cheese, for sprinkling
- fresh basil, for topping
Spicy basil breadcrumbs
- 1 tablespoon butter
- 1/2 cup seasoned panko breadcrumbs
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Slice the zucchini into thin pieces, about 1/8 inch thick. You’ll need four layers for a 9×13 dish, roughly 7 slices across each layer, so about 28–32 slices total.
- Arrange the zucchini slices in a single layer on paper towels, sprinkle with salt, and let them sit for at least 30 minutes (up to 60) to draw out moisture. While they sweat, make the bolognese.
- Preheat the oven to 400°F.
- Heat the olive oil in a large skillet over medium-low heat. Add the onions, mushrooms and garlic with a pinch of salt and pepper and cook until softened, about 5–6 minutes. Add the ground turkey and cook until browned, breaking it up as it cooks, about 5–6 minutes. Stir in the tomato paste, dried basil, oregano and red pepper flakes.
- Add the marinara sauce, then stir in the half and half and 1/4 cup grated parmesan. Taste and adjust salt and pepper as needed. Keep the sauce warm over low heat while you mix the ricotta.
- In a bowl, combine the ricotta, egg, 1/3 cup parmesan and 1/2 teaspoon dried basil until smooth.
- Press the towels over the zucchini slices to remove as much liquid as possible. Spoon a little bolognese into the bottom of a 9×13 baking dish and arrange one layer of zucchini slices.
- Spoon bolognese over the zucchini, dollop and spread one-third of the ricotta mixture, and sprinkle some grated mozzarella. Add another zucchini layer and repeat.
- After three layers, top with the final zucchini slices, spoon on bolognese, arrange fresh mozzarella slices on top and finish with any remaining grated cheese. Bake for 35–40 minutes.
- Let the lasagna rest for 30–45 minutes after baking so it sets up and slices cleanly. It won’t be perfectly layered like a noodle lasagna, but resting prevents a watery mess.
- Before serving, make the spicy basil breadcrumbs and sprinkle them on top along with extra parmesan and fresh basil. Serve and enjoy.
Spicy basil breadcrumbs
- While the lasagna bakes, heat the butter in a skillet over medium heat. Add the panko, dried basil and red pepper flakes, and cook 1–2 minutes, tossing, until golden and crispy. Sprinkle on the lasagna just before serving.
Notes
To make this in a 9×9-inch dish, halve the ingredients and follow the same method.
I mean, the CHEESE!