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Pesto Zucchini Lasagna

Pesto zucchini lasagna swaps noodles for roasted zucchini planks, layered with ricotta and golden mozzarella. The emerald green pesto ribbons stay vivid in every slice for a veggie-friendly, Italian pesto bake.
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Prep Time 25 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 large zucchini sliced into thin planks
  • 1 tsp salt for sweating
Basil pesto
  • 2 fresh basil packed
  • 0.3333 cup pine nuts packed to 1/3 cup
  • 3 garlic cloves
  • 0.5 cup parmesan grated (1/2 cup)
  • 0.3333 cup olive oil (1/3 cup)
  • 1 salt to taste
Ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated (1/4 cup)
  • 2 tbsp fresh basil chopped
  • 1 salt
  • 1 pepper
  • 2 cup mozzarella shredded
  • 0.5 cup sun-dried tomatoes chopped (optional)
  • 1 extra pesto for serving
  • 1 extra basil for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish
  • 1 oven

Method
 

Sweat and roast the zucchini
  1. Salt the zucchini planks and let them rest for 20 minutes, then pat them dry until surface moisture is gone (look for reduced gloss). Roast on a sheet pan at 425°F for 10 minutes, until edges start to dry slightly.
Make basil pesto
  1. Blend the fresh basil, pine nuts, garlic, and parmesan until the mixture looks crumbly and evenly combined. With the blender running, stream in the olive oil until smooth, then season with salt to taste.
Mix ricotta layer
  1. In a bowl, mix the ricotta with the egg, parmesan, chopped basil, salt, and pepper until smooth and thick.
Assemble and bake
  1. Preheat the oven to 375°F and spread 3 tablespoons pesto on the bottom of a 9x13 baking dish so the base is lightly coated.
  2. Layer the roasted zucchini planks in an even first layer to cover the pesto base.
  3. Spread the ricotta mixture over the zucchini in a smooth layer, making sure the corners are covered.
  4. Dollop and spread pesto generously over the ricotta so green ribbons peek through (add more than seems necessary for a bold flavor).
  5. Scatter the sun-dried tomatoes over the pesto if using for sweet-tangy pops.
  6. Top with shredded mozzarella, distributing it so the surface will brown evenly.
  7. Repeat the layers of zucchini, ricotta, pesto, (sun-dried tomatoes if using), and mozzarella, ending with mozzarella on top.
  8. Cover the dish with foil and bake at 375°F for 30 minutes to set the layers and melt the cheeses.
  9. Uncover and bake for 15 minutes more at 375°F until the top is golden and bubbling.
Rest and serve
  1. Rest the lasagna for 15 minutes before slicing so the layers hold together and the pesto ribbons stay distinct.
  2. Serve with extra pesto drizzled over each slice and garnish with extra basil.

Notes

To prevent watery layers, sweat the zucchini, then pat thoroughly before roasting—this keeps the green pesto layer vibrant instead of watery. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because zucchini and cheeses can weep after thawing. For a vegetarian swap, the recipe already is vegetarian—just confirm store-bought pesto is vegetarian if needed.