Introduction

This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a light and flavorful twist on classic lasagna. Using thinly sliced zucchini instead of pasta, it’s packed with Italian chicken sausage, fresh herbs, and a blend of rich cheeses. Perfect for a comforting meal that feels both hearty and fresh.

A close-up of a baked lasagna in a white rectangular pan showing multiple layers with melted golden-brown cheese on top, browned spots scattered for a crispy texture, and fresh green basil leaves garnishing the surface. The lasagna has been cut into parts, revealing thick layers of creamy white cheese and rich red tomato sauce mixed with ground meat inside. A spoon lies in the pan’s corner resting on the lasagna with sauce smeared around the edges. The lasagna sits on a white marbled texture with some basil leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 medium zucchini or yellow summer squash, sliced 1/8″ thick

2 tablespoons extra virgin olive oil

1 pound ground Italian chicken sausage or chicken

1 red bell pepper, chopped

1 tablespoon dried oregano

2 teaspoons dried thyme

Kosher salt and black pepper

Red pepper flakes

1 (32 ounce) jar marinara sauce

1 1/2 cups whole milk ricotta cheese

1 cup shredded provolone cheese

1 large egg

2 cups shredded dry mozzarella cheese

1 cup Panko breadcrumbs

2 tablespoons fresh oregano leaves

Fresh basil, for serving

Instructions

Step 1: Preheat the oven to 375° F and lightly grease a 9×13 inch baking dish.

Step 2: Thinly slice the zucchini to about 1/8 inch thick. Lay slices flat on a clean kitchen towel, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry thoroughly with a towel to remove as much water as possible.

Step 3: Heat 1 tablespoon of olive oil in a large pot over high heat. When the oil shimmers, add the ground chicken and brown evenly, about 5 minutes.

Step 4: Reduce heat to low, add the chopped red bell pepper, dried oregano, dried thyme, and a pinch each of salt, black pepper, and red pepper flakes. Stir in the marinara sauce, then remove from heat.

Step 5: In a bowl, combine the ricotta cheese, shredded provolone, and the egg until smooth.

Step 6: To assemble, spread 1/2 cup of the sauce in the bottom of the baking dish. Layer zucchini slices over the sauce, dollop 1/2 cup of the ricotta mixture on top, then sprinkle about 1/2 cup mozzarella. Repeat the layering with remaining ingredients, finishing with a final layer of mozzarella cheese.

Step 7: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 30 minutes until the cheese is melted and the sauce is bubbly.

Step 8: While the lasagna bakes, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add Panko breadcrumbs and fresh oregano leaves, cooking until the breadcrumbs are golden and toasted and the oregano is crispy, about 4 minutes. Season with salt to taste.

Step 9: Let the lasagna rest for 10-15 minutes after baking. Top with the toasted oregano breadcrumbs and fresh basil before serving.

Tips & Variations

For extra flavor, consider adding a splash of white wine to the sauce while cooking the sausage mixture.

Yellow summer squash can be substituted for zucchini for a slightly sweeter taste.

If you prefer less spice, reduce or omit the red pepper flakes in the sauce.

Using a food processor to slice zucchini evenly can save time and ensure consistent layering.

FAQs

Can I use regular Italian sausage instead of chicken sausage?

Yes, regular Italian sausage works well if you prefer pork or beef. Adjust cooking times as needed and drain excess fat before adding the sauce.

Do I need to salt and drain the zucchini?

Yes, salting helps draw out excess moisture from the zucchini, preventing the lasagna from becoming watery. Be sure to pat the slices dry thoroughly after letting them sit.

Dinner

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe