Sheet Pan Herby Ricotta Zucchini Lasagna

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This sheet pan zucchini lasagna is a healthy and easy weeknight dinner with an herby ricotta, raw cheddar, and freshly grated parmesan for those comforting Italian flavors!

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Ingredients you’ll need:

• 2-3 large Zucchini, sliced thickly
• 2 tbsp. Olive Oil
• 1 tsp. Salt
• 1 cup Whole Milk Ricotta
• 1 1/2 cups Shredded Mozzarella
• 3/4 cup Freshly Grated Parmesan
• 1/4 cup Fresh Basil, chopped
• 1 1/2 cups Marinara

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How to Make Sheet Pan Zucchini Lasagna:

1. Preheat oven to 400F.
2. On a large rimmed baking pan, add the thickly sliced zucchini. Drizzle with the olive oil and season with salt. Bake for 10 minutes.
3. Remove the zucchini from the baking pan to a plate, then spread out the 1 cup marinara sauce over the rimmed baking pan.
4. Layer the baked zucchini on top.
5. In a large bowl, mix the ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, and chopped basil. Season with salt and black pepper to taste.
6. Add dollops of the ricotta mixture all over the zucchini, followed by dollops of the remaining marinara.
7. Spread the remaining 1/2 cup mozzarella on top, as well as more freshly grated parmesan.
8. Bake for 15-20 minutes, until cheese is bubbly and golden on top.
9. Garnish with fresh basil to enjoy warm!

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How to Store Zucchini Lasagna? How to Reheat?

Once the lasagna has completely cooled, you can store in an airtight container or resealable bag in a single layer in the fridge up to 3-4 days. Reheat on a sheet pan at 400F for 5-10 minutes, until warmed through.

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Cook with me!

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