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Zucchini Lattice Lasagna

Zucchini lattice lasagna with a woven yellow-and-green zucchini top that bakes up golden and geometric. Layered meat sauce, creamy ricotta, and melty mozzarella make it feel like an impressive Italian-American showstopper.
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Prep Time 40 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini lattice
  • 3 medium green zucchini sliced lengthwise into very thin planks for lattice
  • 2 medium yellow squash sliced lengthwise into very thin planks for lattice
Meat sauce
  • 1.5 lb ground beef or Italian sausage
  • 24 oz marinara sauce 1 jar
  • 1 small onion diced
  • 3 clove garlic minced
  • 1 tsp Italian seasoning
Ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan, grated
  • 1 fresh parsley salt and pepper
  • 2 cup mozzarella shredded
  • 0.25 cup extra parmesan for topping
Finishing
  • 1 tbsp olive oil to brush lattice
Lasagna base
  • 1 extra zucchini planks or pasta layer base (as needed)

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the meat sauce
  1. Brown the ground beef or Italian sausage with the diced onion in a Dutch oven until the meat is browned, then drain excess fat. Keep heat medium-high so the mixture thickens as it cooks.
  2. Add the minced garlic and cook for 30–60 seconds until fragrant. Do not brown the garlic.
  3. Stir in the marinara sauce and Italian seasoning, bring to a simmer, and cook for 10 minutes. The sauce should look slightly thick and cohesive.
Mix the ricotta layer
  1. Combine the ricotta cheese, egg, grated parmesan, fresh parsley, salt, and pepper in a bowl and mix until smooth. Stop mixing once no streaks of ricotta remain.
Assemble and lattice the top
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set the dish aside so it’s ready for layering.
  2. Spread a layer of the meat sauce in the baking dish, then add a layer of extra zucchini planks or pasta. Cover the bottom evenly so later layers hold together.
  3. Dollop and spread the ricotta mixture over the base layer, then top with meat sauce. Smooth it gently so the surface stays level.
  4. Lay alternating green zucchini and yellow squash strips over the top, weaving them under and over each other to form a tight lattice. Press lightly at the intersections so the pattern holds while baking.
  5. Brush the zucchini lattice with olive oil and sprinkle with extra parmesan. Aim for even coverage so the lattice turns golden across the whole surface.
Bake and rest
  1. Bake at 375°F for 40–50 minutes until the lattice is golden and the filling bubbles around the edges. If the top browns too fast, loosely cover with foil for the remaining time.
  2. Rest the lasagna for 15 minutes before slicing. Let it set so the lattice pattern stays intact when cut.

Notes

For the cleanest lattice, slice zucchini and yellow squash into very thin, even planks and keep the strips dry (pat lightly if they look watery). Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the zucchini can release water after thawing. For a lighter option, swap ground beef for lean Italian sausage or use ground turkey while keeping the same simmer time for the sauce.