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No-Bake Zucchini Lasagna

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  • Yield: 4 1x


  • Sauce
  • 1/4 sweet onion, diced
  • 1/2 carrot, sliced
  • 1 garlic clove, minced
  • 2 tbsp. olive oil
  • 3 c. pearl tomatoes, diced
  • 1 tbsp. fresh basil, chopped
  • dash thyme
  • sea salt and fresh ground pepper to taste
  • Filling
  • 8 wheat lasagna noodles, broken in half crosswise
  • 2 zucchini, thinly sliced
  • 2 tbsp. olive oil, divided
  • 1/2 c. ricotta
  • 3 tbsp. grated Parmesan
  • 1 tbsp. fresh basil, chopped
  • sea salt and fresh ground pepper to taste


  1. Bring salted water for noodles to a boil in a shallow pan.
  2. Meanwhile, make sauce. In a medium skillet on medium-high heat, add olive oil. Saute onion, carrot, and garlic for about 2 minutes. Add tomatoes, basil, and thyme. Cook for another 4 minutes. Salt and pepper to taste. In a food processor or blender (Vitamix), lightly pulse sauce. Set aside.
  3. Once water is ready, cook noodles according to package instructions.
  4. Using the same skillet, add 1 tablespoon of olive oil. Cook zucchini for about 5 minutes on medium-high heat. Salt and pepper to taste.
  5. Meanwhile stir together ricotta, parmesan, basil and 1 tablespoon of olive oil. Lightly season with salt and pepper.
  6. To prepare, add a little sauce to each plate. Top with noodle. Add a thin layer of the ricotta mixture followed by a layer of zucchini. Top with a little sauce and repeat two more times. Top with final noodle. Garnish with remaining sauce, parmesan, and basil. Serve.


• Although this isn’t meant to be served piping hot, set oven to warm (200°) if too cold and reheat for 5 minutes.

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