When the summer garden is overflowing with zucchini, there’s nothing better than turning those glossy green beauties into a comforting, lighter lasagna. This Zucchini Lasagna swaps traditional pasta sheets for thinly sliced zucchini ribbons, layering them with a simple marinara, a creamy cottage cheese mixture, and melty part-skim mozzarella. It’s cozy, satisfying, and full of bright, fresh flavor without feeling heavy. Follow these clear, step-by-step directions and you’ll have a bubbling, golden-topped bake ready to share.

Why you’ll love this version

Fresh-forward: Zucchini replaces noodles so you get a lighter, vegetable-packed bake.
Simple ingredients: No complex cheeses or long simmering—just pantry-friendly marinara, cottage cheese, and parmesan.
Easy to assemble: The recipe is straightforward and forgiving for busy weeknights or relaxed weekend dinners.

Ingredients

3 medium zucchini, sliced lengthwise about 1/4 inch
1 teaspoon dried oregano
2 teaspoons kosher salt or sea salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
24 ounces marinara sauce, no sugar added, or pasta sauce
1 cup low fat cottage cheese
1/2 cup parmesan cheese, freshly grated
1 1/2 cups part skim mozzarella cheese, shredded
1 egg, large

Equipment

Baking dish (9×13-inch or similar)
Nonstick or regular skillet
Mixing bowls
Sharp knife and cutting board
Paper towels or clean kitchen towel

Prep and assembly time

Prep: 20 minutes
Cook/Bake: 35–45 minutes
Serves: 6

Flavor tips

Use a marinara sauce with no added sugar and a bright tomato flavor. Freshly grated parmesan adds a salty, nutty note that complements the mild cottage cheese. If you like herbs, a sprinkle of extra oregano or a few fresh basil leaves on top after baking makes a lovely finish.

Rewritten step-by-step directions

Follow these clear steps to make the Zucchini Lasagna. The directions respect the ingredient amounts exactly and present the process in a simple, logical order.

Preheat the oven and prepare the zucchini:

Preheat your oven to 375°F (190°C). Wash the zucchini and, using a sharp knife, slice each zucchini lengthwise into strips about 1/4 inch thick. Aim for even slices so layers stack neatly.
Salt the zucchini slices:

Lay the zucchini slices in a single layer on a large tray or cutting board. Sprinkle the 2 teaspoons of kosher salt or sea salt evenly over both sides of the slices. Let them rest for 10 minutes; this draws out excess moisture and helps prevent a watery lasagna.
Pat dry and season:

After the zucchini has rested, use paper towels or a clean kitchen towel to pat each slice dry to remove released moisture. Transfer the dried zucchini to a plate and season with the 1/2 teaspoon black pepper and 1 teaspoon dried oregano, distributing the seasonings evenly.
Lightly sauté the zucchini (optional but recommended):

Heat a skillet over medium heat and add the 1/4 cup extra virgin olive oil. When the oil shimmers, add the zucchini slices in a single layer and cook for 1 to 2 minutes per side, just until they soften slightly and pick up a little color. Work in batches if needed so you don’t crowd the pan. Transfer cooked slices to a plate lined with paper towels to absorb any excess oil.

Note: If you prefer not to cook them, you can use the raw, salted-and-dried slices, but quick sautéing helps reduce extra liquid during baking and enhances flavor.
Make the cheese mixture:

In a medium bowl, combine 1 cup low fat cottage cheese, 1/2 cup freshly grated parmesan cheese, 1 1/2 cups part-skim mozzarella cheese (reserve a small handful of mozzarella for topping if you like a bubbly finish), and 1 large egg. Stir until the ingredients are evenly incorporated and the mixture is slightly creamy.
Assemble the lasagna:

Spread a thin layer of the 24 ounces marinara sauce across the bottom of your baking dish. Arrange a single layer of zucchini slices over the sauce, slightly overlapping as needed to cover the surface. Spoon and spread about one-third of the cheese mixture over the zucchini layer. Add another thin layer of marinara sauce over the cheese, ensuring each layer has some sauce so the bake stays moist.

Repeat this layering process two more times: zucchini slices, cheese mixture, then marinara. Finish with a final layer of zucchini slices, a generous spoonful of marinara sauce spread on top, and the reserved shredded mozzarella or the remaining mozzarella if you did not reserve any. Sprinkle a little extra parmesan on top if you like a golden crust.
Bake:

Cover the baking dish loosely with foil and place it in the preheated oven. Bake covered for 20 minutes to allow the filling to heat through and the cheese to begin melting. After 20 minutes, remove the foil and continue baking for an additional 15–25 minutes, until the top is bubbly and lightly golden and the edges are simmering. Total bake time will be about 35–45 minutes.
Rest before serving:

Remove the lasagna from the oven and let it rest for 10–15 minutes. This helps the layers set and makes slicing neater. Garnish with a sprinkle of extra parmesan or a few torn basil leaves if desired, and slice into portions to serve.

Serving suggestions

This Zucchini Lasagna pairs beautifully with a crisp green salad dressed with lemon and olive oil, crusty bread, or roasted vegetables. A light drizzle of extra virgin olive oil or a scatter of fresh herbs on each slice brightens it up further.

Make-ahead and storage

To make ahead: Assemble the lasagna in the baking dish, cover it with plastic wrap or foil, and refrigerate for up to 24 hours. Remove from the fridge while the oven preheats and bake as directed, adding a few extra minutes if the dish goes into the oven cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat single portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through, about 15–20 minutes.

Notes and troubleshooting

If the zucchini releases a lot of water during baking: Make sure you salted and patted the slices dry before assembling and consider pressing them between towels for a few extra minutes.
For a firmer texture: Sautéing the zucchini briefly in olive oil before assembling removes extra moisture and adds flavor.
Cheese swaps: If you prefer a slightly creamier filling, swap half of the cottage cheese for ricotta (same quantity). Keep the parmesan and mozzarella quantities the same.

Final thoughts

This Zucchini Lasagna is a delightful way to celebrate summer produce or just enjoy a lighter take on a comfort classic. The balance of tangy marinara, cheesy filling, and tender zucchini layers makes it a crowd-pleaser that doesn’t require a long simmer or specialty ingredients. It’s an easy, satisfying bake whether you’re feeding family or prepping a few generous leftovers for the week.

Enjoy your slice of cozy, cheesy Zucchini Lasagna—simple to make and full of homey flavor.