037 / 100 · The Cozy Pasta Shelf

Zucchini Ribbon Lasagna

6 portions Active 35 min Total 1 hr 35 min

Long ribbons of zucchini stand in for pasta in this tender layered bake. They are roasted first, which concentrates their flavor and removes some of the moisture that can otherwise collect in a vegetable lasagna. The filling is deliberately simple: ricotta, basil, a little Parmesan, and an egg to help the layers hold together. Plain crushed tomatoes supply the sauce. This is a knife-and-fork supper with a soft texture, not a firm pasta-style slice, so give it a short rest and use a broad spatula at serving time.

Jump to the ingredients

A soft square of zucchini ribbon lasagna showing green zucchini, ricotta, and tomato layers.

A little preparation pays off

Choose fairly straight, medium zucchini. Very large ones have watery, seedy centers that are harder to slice into useful ribbons. A sharp knife is perfectly adequate; a mandoline is optional, and its hand guard is essential. Aim for ribbons about an eighth of an inch thick. They should bend after roasting but still be sturdy enough to lift onto the layers.

Build light layers

Spread the ricotta in small spoonfuls rather than pressing a heavy blanket across the zucchini. Gaps are fine because the filling will settle as it bakes. Keep the final mozzarella layer exposed for golden spots, and let the dish stand for ten minutes after leaving the oven. That pause makes serving easier and gives the tomato juices time to mingle with the cheese instead of running straight across the plate.

Use plain tomatoes

A plain crushed tomato product gives you control of both the texture and the seasoning. Avoid ready-made pasta sauce unless its label clearly fits this recipe’s gentle profile. Some include black pepper or chili even when the front of the jar does not suggest heat. The sauce does not need a long separate simmer because the oven will cook it with the zucchini. A finely crushed product is easier to spread in thin layers than whole canned tomatoes.

Ingredients

  • 4 medium zucchini (about 2 lb / 900 g), trimmed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1 can (28 oz / 794 g) plain crushed tomatoes, without chili or pepper
  • 15 oz (425 g) whole-milk ricotta
  • 1 large egg
  • 1/2 cup (50 g) finely grated Parmesan
  • 1/4 cup chopped fresh basil
  • 8 oz (225 g) low-moisture mozzarella, shredded

Set out

2 large rimmed sheet pans, 9-by-13-inch baking dish, Mixing bowl, Sharp knife and broad spatula

Allergens

Milk, egg. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 425°F (220°C). Slice the zucchini lengthwise into roughly 1/8-inch ribbons. Brush with the oil and arrange on the sheet pans, overlapping as little as possible. Season with 1/2 teaspoon salt.
  2. Roast for 12–15 minutes, switching pan positions once, until the zucchini is flexible and lightly browned in places. Let it cool enough to handle. Reduce the oven to 375°F (190°C).
  3. Stir the crushed tomatoes with the remaining 1/2 teaspoon salt. In a separate bowl, mix the ricotta, egg, Parmesan, and basil until evenly combined.
  4. Spread 1/2 cup tomato sauce in the baking dish. Arrange a third of the zucchini over it. Dot with half the ricotta mixture, then add 1 cup sauce and a third of the mozzarella. Repeat with another third of the zucchini, the remaining ricotta, 1 cup sauce, and another third of the mozzarella.
  5. Finish with the remaining zucchini, all remaining tomato sauce, and remaining mozzarella. Bake uncovered for 30–35 minutes, until bubbling throughout, lightly golden on top, and at least 165°F (74°C) in the center of the casserole.
  6. Rest for 10 minutes. Cut into six portions and lift out with a broad spatula.

A useful detail

Ribbons that tear are still useful. Place broken pieces in the middle layers, where the ricotta and sauce hold them together.

Make it your own

  • Replace half the basil with chopped fresh parsley.
  • Use a plain tomato passata instead of crushed tomatoes, choosing one without added chili or pepper.

Keep it well

Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Store at 40°F (4°C) or colder for up to 4 days. Reheat portions to 165°F (74°C). Freezing softens the zucchini considerably.