Do Share Recipe

I have to admit, I was a little skeptical the first time I tried this Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe. I usually crave traditional lasagna loaded with pasta, but this lighter version completely won me over. The zucchini ribbons, creamy ricotta, and a touch of spice in the tomato sauce make every bite irresistible.

I love how it’s hearty yet fresh, perfect for a weeknight dinner or a cozy weekend meal. Honestly, making this recipe was such a rewarding experience—I can’t wait to share it with you!

Ingredients

Here’s what you’ll need to make this flavorful lasagna. I’ve included tips on why each ingredient works best.

4 medium zucchini, sliced into thin ribbons – I prefer using fresh zucchini; avoid frozen as it becomes watery.
2 tablespoons olive oil – Helps sauté ingredients evenly and adds a light richness.
1 pound spicy Italian chicken sausage – Adds depth and a hint of heat; you can omit for a vegetarian option.
1 jar (24 oz) marinara sauce – I like Rao’s Homemade for its fresh taste.
2 teaspoons fresh oregano – Fresh herbs elevate the flavor much more than dried.
1 teaspoon fresh thyme – Balances the spice and adds aromatic depth.
1 ½ cups ricotta cheese – Use fresh ricotta for a creamy texture; avoid pre-packaged tubs.
1 cup provolone cheese, shredded – Adds a subtle nutty flavor.
1 large egg – Binds the cheese filling perfectly.
1 ½ cups mozzarella cheese, shredded – Melts beautifully for that gooey lasagna top.
1 cup breadcrumbs – Provides the perfect crunchy topping.
2 teaspoons dried oregano – Mix into breadcrumbs for extra flavor.
Salt and pepper – To taste.

Note: This recipe serves 6–8 generously.

Variations

If you want to tweak the recipe, here are some ideas:

Dairy-free: Substitute ricotta and mozzarella with plant-based cheeses.
Vegetarian: Skip the sausage and add mushrooms or roasted bell peppers for depth.
Extra spice: Add red pepper flakes to the tomato sauce or sprinkle on top before baking.
Gluten-free: Use gluten-free breadcrumbs or omit them entirely.
Flavor enhancers: Mix in fresh basil, garlic, or a splash of balsamic for extra dimension. If you enjoy bold, well-seasoned meals, dishes like the rotisserie chicken fajitas recipe are another great way to explore layered flavors at home.

Cooking Time

Here’s how long this recipe takes:

Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

Mandoline slicer – For perfectly thin zucchini ribbons.
Large skillet – To cook sausage and prepare the sauce.
Mixing bowls – To combine ricotta, provolone, and egg.
9×13 baking dish – Ideal for layering and baking the lasagna.
Oven – For baking until bubbly and golden.

How to Make Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe?

Prepare the Zucchini

Slice the zucchini into thin ribbons using a mandoline or sharp knife. Lay them on a tray, sprinkle with salt, and let them sit for a few minutes. This draws out excess water for a richer lasagna.

Make the Sauce

In a skillet, heat olive oil and cook the sausage until browned. Stir in marinara, fresh oregano, and thyme, then simmer for 10–15 minutes. Adjust seasoning with salt, pepper, or a pinch of red pepper flakes for heat.

Mix the Cheese Filling

In a mixing bowl, combine ricotta, provolone, and an egg. Mix until smooth and creamy, then season lightly with salt and pepper. This will be your luscious middle layer.

Assemble the Lasagna

Spread a thin layer of sauce in the baking dish. Add a layer of zucchini ribbons, then a layer of the ricotta mixture. Repeat until all ingredients are used, finishing with sauce and mozzarella on top.

Add the Oregano Breadcrumbs

Mix breadcrumbs with dried oregano and a drizzle of olive oil. Sprinkle evenly over the lasagna for a crunchy, flavorful topping.

Bake the Lasagna

Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, until the cheese is melted and sauce is bubbling. Let it rest for 5–10 minutes before slicing.

Additional Tips for Making this Recipe Better

I’ve learned a few tricks while making this lasagna that make it even more delicious:

I always salt the zucchini first to remove extra water; it prevents a watery lasagna.
Fresh herbs make a huge difference, so I never skip fresh oregano and thyme.
I like to slightly undercook the zucchini ribbons before layering—they finish cooking in the oven.
For extra flavor, I toast the breadcrumbs lightly before sprinkling them on top.
Letting the lasagna rest a few minutes after baking helps it set and makes slicing cleaner.

How to Serve Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe?

Serving this lasagna is as fun as making it. I like to:

Garnish with fresh basil or parsley for a pop of color.
Serve with a crisp green salad or roasted veggies on the side, especially lighter options similar to the rotisserie chicken lettuce wraps recipe.
Plate individual slices with extra sauce drizzled on top for a restaurant-style look.
Pair it with a glass of chilled white wine or sparkling water for a cozy dinner vibe.

Nutritional Information

Here’s a quick look at the nutrition per serving:

Calories: ~350–400 kcal – Light and satisfying without heavy pasta.
Protein: 20g – From ricotta, provolone, and sausage.
Carbohydrates: 15g – Mostly from zucchini and tomato sauce.
Fat: 25g – Healthy fats from cheese and olive oil.

Make Ahead and Storage

Storing

This lasagna keeps well in the refrigerator for up to 4 days. Cover tightly with foil or plastic wrap.

Freezing

You can freeze uncooked lasagna for up to 2 months. Layer in a freezer-safe dish and cover securely. Bake directly from frozen, adding 10–15 extra minutes.

Reheating

Reheat individual slices in the microwave for 2–3 minutes, or the whole dish in the oven at 350°F (175°C) until warm. A quick broil for a few minutes restores the crispy topping beautifully.

Why You’ll Love This Recipe?

I promise this lasagna will become a favorite for several reasons:

Easy to make: Even with layers, it’s simple to prepare and assemble.
Lighter but satisfying: Perfect for those who want lasagna without heavy carbs.
Flexible: Vegetarian, dairy-free, or extra-spicy options work beautifully.
Flavor-packed: The combination of spicy sauce, creamy ricotta, and crunchy breadcrumbs is irresistible.
Crowd-pleaser: Everyone in the house, even picky eaters, will enjoy this dish.

This spicy zucchini ricotta lasagna with oregano breadcrumbs is a recipe that truly balances indulgence with freshness. Creamy, cheesy, and bursting with flavor, it’s perfect for family dinners, meal prep, or even entertaining guests. Give it a try, and I guarantee it will become a staple in your kitchen.

Ben Carraoli