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Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe
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★★★★★

5.2 from 6 reviews

This Spicy Zucchini Ricotta Lasagna is a lighter, vegetable-forward twist on the traditional lasagna, replacing pasta layers with thinly sliced zucchini. Packed with flavorful Italian chicken sausage, a blend of creamy ricotta, provolone, and mozzarella cheeses, and a spicy, herbaceous marinara sauce, it’s finished with crispy oregano-infused breadcrumbs and fresh basil for a mouthwatering meal that’s perfect for a comforting yet nutritious dinner.

Ingredients

Scale

Vegetable Layer

  • 3–4 medium zucchini or yellow summer squash, sliced 1/8″ thick
  • Kosher salt, for sweating zucchini

Sausage Sauce

  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound ground Italian chicken sausage or ground chicken
  • 1 red bell pepper, chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, a pinch or to taste
  • 1 (32 ounce) jar marinara sauce

Cheese Mixture

  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup shredded provolone cheese
  • 1 large egg
  • 2 cups shredded dry mozzarella cheese, divided

Oregano Breadcrumbs

  • 1 cup Panko breadcrumbs
  • 2 tablespoons fresh oregano leaves
  • 1 tablespoon extra virgin olive oil
  • Kosher salt, to taste

Garnish

  • Fresh basil leaves

Instructions

  1. Prepare zucchini: Thinly slice the zucchini or yellow squash to about 1/8 inch thick. Lay the slices flat on a clean kitchen towel and sprinkle both sides generously with kosher salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry thoroughly with a clean towel to remove as much water as possible. This prevents sogginess in the lasagna.
  2. Cook sausage sauce: Heat 1 tablespoon olive oil in a large pot over high heat until shimmering. Add the ground Italian chicken sausage and brown it evenly, about 5 minutes. Reduce heat to low, then add chopped red bell pepper, dried oregano, dried thyme, and season with a pinch of salt, black pepper, and red pepper flakes to taste. Stir in the jar of marinara sauce and remove from heat.
  3. Mix cheeses: In a bowl, combine the whole milk ricotta, shredded provolone, and the large egg. Mix well until smooth and homogeneous. This mixture will add creaminess and help bind the layers together.
  4. Assemble lasagna: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1/2 cup of the sausage marinara sauce evenly on the bottom of the dish. Layer over a single layer of zucchini slices, then dollop and spread approximately 1/2 cup of the ricotta-provolone mixture over the zucchini. Next, sprinkle about 1/2 cup of shredded mozzarella cheese. Repeat these layers alternating zucchini, ricotta mixture, sauce, and mozzarella until all ingredients are used, finishing with a top layer of mozzarella cheese. Don’t worry about making the layers perfectly even; rustic layering works well.
  5. Bake lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes or until the cheese on top is melted, bubbly, and slightly golden, and the sauce is hot and bubbly around the edges.
  6. Prepare oregano breadcrumbs: While the lasagna cooks, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the Panko breadcrumbs and fresh oregano leaves. Cook, stirring frequently, until the breadcrumbs are toasted golden brown and the oregano leaves are crisp and fried, about 4 minutes. Season with a pinch of salt and remove from heat.
  7. Rest and serve: Let the lasagna rest for 10 to 15 minutes after baking to help it set and make slicing easier. Before serving, sprinkle the toasted oregano breadcrumbs on top and garnish with fresh basil leaves for a fresh herbal note and added texture.

Notes

  • You can substitute ground Italian chicken sausage with ground turkey or pork if preferred.
  • Be sure to thoroughly dry the zucchini slices to avoid a watery lasagna.
  • Fresh oregano leaves in the breadcrumbs add a unique flavor, but if unavailable, dried oregano can be used in smaller amounts.
  • Letting the lasagna rest after baking improves texture and flavor melding.
  • This recipe can be adapted to be vegetarian by omitting the sausage and adding more vegetables like mushrooms or eggplant.

Nutrition

Keywords: zucchini lasagna, low carb lasagna, Italian chicken sausage lasagna, ricotta lasagna, summer squash recipe, healthy lasagna, gluten free pasta alternative

Find it online: https://flavorsbymaya.com/spicy-zucchini-ricotta-lasagna-with-oregano-breadcrumbs-recipe/