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Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe
Ben Carraoli

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe

I have to admit, I was a little skeptical the first time I tried this spicy zucchini ricotta lasagna with oregano breadcrumbs. 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.
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Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix breadcrumbs with dried oregano and a drizzle of olive oil. Sprinkle evenly over the lasagna for a crunchy, flavorful topping.
  6. 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.

Notes

  • 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.