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Zucchini Pesto Lasagna Recipe

Zucchini Pesto Lasagna

A light, flavorful vegetarian lasagna featuring roasted zucchini, fresh basil pesto, and creamy cheese layers. Perfect for summer dinners, picnics, or potlucks—delicious hot or at room temperature.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini sliced into 1/4-inch half-moons
  • 2 –3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 cup fresh basil pesto store-bought or homemade
  • 1 cup ricotta cheese or cream cheese for tang
  • 1 cup shredded mozzarella
  • 1/2 cup crumbled feta optional, for salty brightness
  • Gluten-free lasagna sheets optional, can substitute with zucchini planks
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Slice zucchini into even half-moons and place on a baking sheet.
  3. Drizzle with olive oil and sprinkle minced garlic evenly.
  4. Roast zucchini 30–40 minutes, turning slices 2–3 times, until tender and caramelized.
  5. Begin layering in a baking dish: start with a thin base of roasted zucchini.
  6. Add a layer of pasta sheets or zucchini planks if using.
  7. Spread a layer of ricotta cheese mixture evenly.
  8. Dollop pesto in small spoonfuls over the cheese layer.
  9. Repeat layers until ingredients are used, finishing with mozzarella on top.
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake an additional 10–15 minutes until golden and bubbly.
  12. Let lasagna rest 15–20 minutes before slicing to set layers.
  13. Serve hot or at room temperature.

Notes

Resting the lasagna is essential for clean slices. Roasting zucchini ensures minimal water release. Mix lemon zest into ricotta for brightness. Store leftovers in the fridge for 3–4 days or freeze up to 3 months.