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Zucchini Lattice Lasagna


This Zucchini Lattice Lasagna is not only a gorgeous presentation, the flavors are delicious and you won't even notice it's carb free.

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  • 2 cups ricotta
  • 1 cup Parmesan, grated plus more for sprinkling top
  • 2 large eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups marinara
  • 2 to 3 large zucchini, cut into large strips using a Y peeler and drained on paper towels
  • 3 cups mozzarella, shredded


Servings 6
Adapted from


Step 1

Preheat oven to 350°F.

In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan, and eggs and season with salt and pepper.

Spread a thin layer of sauce in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.

For the final layer, make a zucchini lattice. Layer zucchini noodles side by side diagonally in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.

Sprinkle with more Parmesan and season with salt and pepper.

Bake until totally melty and zucchini is cooked through, 30 minutes.

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