Layers of pasta, zucchini, creamy pesto ricotta, tomato sauce and melty cheese make this Zucchini and Pesto Lasagna a family favorite. Move over Stouffer's, we are here to take your spot on the weeknight menu.

This recipe is an easy, healthy dinner the whole family is bound to love. And talk about a fabulous way to sneak in extra veggies for your pickiest of eaters. Plus what a perfect way to use up all that summer and fall produce!
Zucchini and Pesto Lasagna is the perfect meal for holiday dinners, weeknight meals with family or taking to a friend in need of a little extra comfort.
If looking for other comforting recipes be sure to take a look at Boursin and Tomato Pasta, homemade Beef Stew or our one pot Lasagna Soup.
🥫 Ingredients
Indulge in the flavors of homemade Zucchini and Pesto Lasagna. Layers of pasta, zucchini, creamy pesto ricotta, and melty cheese create a delicious and healthy family dinner.
- Oven Ready Lasagna Noodles
- Pesto Sauce
- Ricotta Cheese
- Non-fat Yogurt
- Zucchini
- Crushed Tomatoes
- Garlic Cloves
- Olive Oil
- Basil
- Salt and Pepper
- Parmigiano Reggiano
(Scroll down to the recipe card for exact measurements and full printable instructions.)
Prepared with a homemade pesto recipe this lasagna is hard to beat. With 5 ingredients and 5 minutes you will have the world's best pesto. Just add your ricotta and plain non-fat yogurt and get to cooking!
🥣 Step by Step Instructions
Firstly, sauté your minced garlic in a pan with the olive oil. Afterwards add the crushed tomatoes, salt and pepper to the pan. Then allow the beginning of your sauce to simmer while partially covered for 25 minutes, stirring occasionally.
Blanche Zucchini
While the sauce is simmering we can begin preparing the zucchini and pesto ricotta. Blanch the zucchini in a large pot with generously salted, boiling water. 6 minutes if smaller zucchini and 8 minutes if larger.
After removing the zucchini from the boiling water, immediately submerge it in ice cold water for 4 minutes. Then slice the zucchini lengthwise with a potato peeler and place each strip on a paper towel so any excess water can be absorbed.
Cheese Mixture
In a separate bowl combine the pesto, ricotta and yogurt being sure to stir it well. Then set aside this cheese mixture.
Layering
In a 9x13 casserole dish begin layering by spreading a small amount of the tomato sauce over the bottom of the pan. Afterwards layer the other ingredients starting first with the lasagna noodles.
Then spread about half of the pesto-ricotta mixture on top of the pasta. Next layer the zucchini strips to create your next layer. Lastly add a layer of tomato sauce.
Then go ahead and repeat each layer. Once all the layers are added top the casserole with the final layer of lasagna noodles and spread any remaining tomato sauce over the top. Lastly sprinkle the whole dish with your grated cheese.
Bake
When done assembling cover the pan with aluminum foil and place in the oven to bake at 400° F for 25 minutes. Afterwards remove the foil and cook the Zucchini Pesto Lasagna for an additional 10 minutes or until golden brown on top.
Finally let the casserole dish stand for 10 minutes before serving. Garnish with remaining grated cheese and julienned basil alongside any remaining tomato sauce and enjoy!
🍽 Storing Leftovers and Make Ahead
Ideally, I would make Zucchini and Pesto Lasagna on the weekend when I have extra time on my hands. This recipe is a bit of a labor of love, but I promise it is worth it, oh so worth it.
When preparing in advance, I love making up a pan over the weekend and pop it in the fridge or freezer to pull out and cook when I need an easy meal later in the week. Zucchini and Pesto Lasagna keeps and reheats beautifully.
Preparing for the Refrigerator
If preparing ahead of time follow all of the instructions and instead of putting in the oven to bake, instead cover with foil and place in the fridge for 2-3 days. When ready to eat bake in the oven at 375° F for 20 minutes or until center is nice and hot.
Preparing for the Freezer
If wanting to freeze your unbaked lasagna prepare as normal and cover with a piece of cling wrap. Afterwards press the cling wrap against the surface of the casserole and cover the whole dish with aluminum foil. Your lasagna can be stored in the freezer for up to 3 months.
Cook from Thawed: Remove from the freezer and thaw completely in the fridge overnight. Uncover the casserole, remove the cling wrap. Recover with aluminum foil and cook at 400° F for 25 minutes. Remove foil and let cook for 10 more minutes or until golden.
Cook from Frozen: Remove from the freezer. Uncover the casserole, remove the cling wrap. Recover with aluminum foil and cook at 400° F degrees for 70 minutes. Or until hot all the way through and bubbling along the edges. Remove foil and let cook for 10 more minutes or until the top is golden brown.
📖 Recipe

Zucchini and Pesto Lasagna
Ingredients
- 12 ounces oven ready lasagna noodles
- 1 cup pesto sauce
- 16 ounces ricotta cheese
- ½ cup plain non-fat yogurt
- 2-4 zucchini
- 2 cans crushed Italian tomatoes
- 4 garlic cloves minced
- 3 tablespoons olive oil
- Parmigiano Reggiano cheese
- 8 fresh basil leaves cut julienne
- salt and pepper to taste
Instructions
- Sauté garlic in olive oil.4 garlic cloves minced, 3 tablespoons olive oil
- Add tomatoes, salt and pepper to the pan.2 cans crushed Italian tomatoes, salt and pepper
- Simmer the sauce partially covered for 25 minutes, stirring occasionally. (While sauce is simmering go ahead and prepare the zucchini and pesto ricotta.)
- Blanch the zucchini in a large pot with generously salted, boiling water. 6 minutes if smaller zucchini and 8 minutes if larger.2-4 zucchini
- Immediately submerge zucchini in ice cold water for 4 minutes.
- Slice zucchini lengthwise with a potato peeler and place strips on a paper towel so excess water can be absorbed.
- In separate bowl combine pesto, ricotta and yogurt. Stir well.1 cup pesto sauce, 16 ounces ricotta cheese, ½ cup plain non-fat yogurt
- In a 9x13 casserole dish spread a small amount of the tomato sauce over the bottom so it is covered.
- Begin layering ingredients starting first with the lasagna noodles, then spread ½ of the pesto-ricotta mixture, zucchini strips, spread tomato sauce. Repeat layers.12 ounces oven ready lasagna noodles
- Top the casserole with final layer of lasagna noodles and spread with tomato sauce and sprinkle with grated cheese.Parmigiano Reggiano cheese
- Cover with aluminum foil and bake at 400° for 25 minutes.
- Remove foil and cook for an additional 10 minutes or until golden brown on top.
- Let casserole dish stand for 10 minutes before serving.
- Garnish with remaining grated cheese and julienned basil alongside remaining tomato sauce.8 fresh basil leaves
Video
Notes
- We use oven ready noodles for ease but you can defintiely use regular noodles and par-cook prior to layering.
- If preferred you can use a pre-made tomato sauce or marinara. Just skip to step 3.
- Perfect meal for freezing or reheating. See post for directions.