Zucchini Lasagna


3 large garlic cloves

2 Tbsp unsalted butterPlate of zucchini lasagna

1 (15-ounce) can crushed tomatoes, fire roasted if possible

1 (15-ounce) can tomato sauce, fire roasted if possible

1 tsp dried basil

1 tsp dried tarragon (or oregano)

2 tsp kosher salt, divided

2 tsp cornstarch (or arrowroot starch)

2 pounds zucchini (3 large or 5 small-medium)

2 ½ Tbsp chopped fresh thyme

2 tsp lemon zest (½ lemon)

1 ½ cups ricotta cheese

¾ cup shredded Parmesan cheese, divided

2 cups (7 ounces) shredded mozzarella cheese, divided

¼ tsp ground nutmeg

Fresh ground black pepper


  1. Preheat: Preheat the oven to 450°F.
  2. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat. Once melted, add the garlic, and saute until fragrant, about 1 minute. Turn down the heat and add the crushed tomatoes, tomato sauce, basil, tarragon, ½ tsp kosher salt, and several grinds of black pepper. Remove ¼ cup of the sauce, stir it with the cornstarch, and add it back to the pan. (This helps to thicken the sauce.) Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  3. Roast the zucchini noodles: Slice the zucchini into noodles ¼-inch thick, using a knife or mandolin. You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil. Use your hands to rub the slices so they are lightly coated on both sides. Sprinkle with 1 tsp kosher salt, divided across the 2 trays. Roast 10-12 minutes, until just tender. Remove the pans from the oven and set aside.
  4. Meanwhile, prepare the cheese filling: Destem the thyme and coarsely chop the leaves. Add 2 Tbsp thyme to a medium bowl, reserving about ½ Tbsp for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, ½ tsp kosher salt, and several grinds of black pepper. Stir to combine.
  5. Turn down the oven: Turn down the oven to 375°F.
  6. Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish). Spread ½ cup tomato sauce on the bottom of the pan and top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops), and about ½ cup of the tomato sauce. Use a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and ½ cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another ½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ Tbsp of fresh thyme.
  7. Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving. (This allows the lasagna to set. You can let it sit even longer if desired.) Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.