Description
Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a lighter, noodle-free take on classic lasagna made with thin zucchini ribbons, spicy Italian chicken sausage, herby marinara, creamy ricotta, provolone, mozzarella, and crisp oregano panko breadcrumbs.
Ingredients
Scale
- 4 medium zucchini or a mix of zucchini and yellow summer squash, thinly sliced lengthwise
- 1 pound spicy Italian chicken sausage
- 2 tablespoons extra-virgin olive oil, divided
- 1 bell pepper, chopped
- 2 tablespoons fresh oregano, chopped, plus more for the breadcrumbs
- 1 tablespoon fresh thyme leaves
- 1 pinch crushed red pepper flakes, or to taste
- Salt, to taste
- Black pepper, to taste
- 24 ounces marinara sauce
- 15 ounces whole-milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1 cup panko breadcrumbs
- Fresh basil, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Slice the zucchini lengthwise into ribbons about 1/8 inch thick. Arrange them on a clean kitchen towel, sprinkle lightly with salt, and let them sit for 15 minutes. Pat thoroughly dry to remove as much excess moisture as possible.
- Heat 1 tablespoon olive oil in a large pot over high heat. Add the Italian chicken sausage and cook for about 5 minutes, breaking it apart, until browned.
- Reduce the heat to low. Add the bell pepper, oregano, thyme, salt, black pepper, and crushed red pepper flakes. Stir in the marinara sauce, then remove the pot from the heat.
- In a medium bowl, combine the ricotta, provolone, and egg until evenly mixed.
- Spread about 1/2 cup of the sauce over the bottom of the prepared baking dish. Add a layer of zucchini ribbons, followed by about 1/2 cup ricotta mixture and about 1/2 cup mozzarella.
- Continue layering the sauce, zucchini, ricotta mixture, and mozzarella until the ingredients are used. Finish with mozzarella on top.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 30 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the panko breadcrumbs and fresh oregano. Cook for about 4 minutes, stirring frequently, until golden and crisp. Season lightly with salt.
- Remove the lasagna from the oven and let it rest for 10 to 15 minutes before slicing. Top with the crispy oregano breadcrumbs and fresh basil before serving.
Notes
- Salting and thoroughly drying the zucchini is important because it removes excess moisture and helps prevent watery lasagna.
- A mandoline makes it easy to cut evenly sized zucchini ribbons, but a sharp knife also works.
- Spicy Italian pork sausage can be substituted for chicken sausage.
- For a meatless variation, omit the sausage and season the marinara with extra fennel, oregano, basil, garlic, paprika, and crushed red pepper.
- Adjust the crushed red pepper flakes to make the lasagna milder or spicier.
- Keep leftover oregano breadcrumbs separate from the lasagna so they stay crisp.
- Allow the lasagna to rest for 10 to 15 minutes after baking for cleaner slices.
- Nutritional values other than the source-listed calories are approximate and can vary depending on the brands and exact quantities used.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 301 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 75 mg