Description

This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a delicious low-carb alternative to traditional pasta lasagna. Featuring thinly sliced zucchini layers paired with a savory Italian chicken sausage marinara, creamy ricotta and provolone cheese mixture, and a crispy oregano-infused breadcrumb topping, this baked dish offers a hearty, flavorful meal perfect for family dinners or entertaining guests. The spicy kick from red pepper flakes enhances the comfort-food appeal while keeping it light and fresh.

Ingredients

Scale

Zucchini and Vegetables

3–4 medium zucchini or yellow summer squash, sliced 1/8″ thick
1 red bell pepper, chopped
2 tablespoons extra virgin olive oil, divided
Kosher salt and black pepper, to taste
Red pepper flakes, to taste

Meat and Sauce

1 pound ground Italian chicken sausage or ground chicken
1 tablespoon dried oregano
2 teaspoons dried thyme
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

Breadcrumb Topping

1 cup Panko breadcrumbs
2 tablespoons fresh oregano leaves

Garnish

Fresh basil leaves, for serving

Instructions

Preheat and Prepare Zucchini: Preheat your oven to 375° F. Lightly grease a 9×13 inch baking dish. Thinly slice the zucchini into 1/8-inch thick pieces. Lay them flat on a clean kitchen towel, sprinkle with salt, and let sit for 15 minutes to draw out excess moisture. Afterward, pat dry thoroughly with another towel to remove as much water as possible. This step prevents sogginess in the lasagna.
Cook Chicken Sausage and Vegetables: Heat 1 tablespoon of olive oil in a large pot over high heat until shimmering. Add the ground chicken sausage and brown all over for about 5 minutes. Lower the heat to low, then add the chopped red bell pepper, dried oregano, dried thyme, kosher salt, black pepper, and red pepper flakes. Stir to combine, then pour in the marinara sauce and remove from heat.
Mix Cheese Filling: In a medium bowl, blend together the ricotta cheese, shredded provolone, and the large egg until smooth and well combined. This mixture will add creaminess and bind the layers.
Assemble Lasagna: Spread 1/2 cup of the sausage marinara sauce on the bottom of the greased baking dish. Arrange a layer of zucchini slices over the sauce. Dollop half a cup of the ricotta cheese mixture over the zucchini, then sprinkle about half a cup of shredded mozzarella cheese on top. Repeat these layers — sauce, zucchini, ricotta mixture, mozzarella — until all ingredients are used, finishing with a layer of mozzarella cheese on top. Don’t worry about making it perfect; rustic layering works well.
Bake the Lasagna: Cover the dish tightly with foil and bake for 30 minutes. Afterward, remove the foil and continue baking for another 30 minutes until the cheese on top is melted and bubbly and the sauce is simmering.
Prepare Oregano Breadcrumbs: While the lasagna bakes, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the Panko breadcrumbs and fresh oregano leaves. Toast and stir frequently for about 4 minutes until the breadcrumbs are golden and the oregano is fragrant and slightly crisp. Season with a pinch of salt and remove from heat.
Rest and Serve: Let the lasagna rest for 10-15 minutes after baking to allow it to set. Before serving, sprinkle the toasted oregano breadcrumbs on top and garnish with fresh basil leaves for added flavor and a beautiful presentation.

Notes

Salt the zucchini slices well and pat dry to avoid soggy layers in the lasagna.
Ground Italian chicken sausage adds great flavor, but you can substitute with ground turkey or pork if preferred.
You can adjust the amount of red pepper flakes depending on your spice preference.
Using fresh oregano in the breadcrumb topping elevates the flavor, but dried oregano can be used in a pinch.
Allowing the lasagna to rest before serving helps it hold its shape when sliced.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: spicy zucchini lasagna, ricotta lasagna, chicken sausage lasagna, gluten-free lasagna alternative, Italian comfort food, baked lasagna with zucchini, oregano breadcrumbs, low-carb lasagna