Ingredients
Vegetables & Herbs
- 3-4 medium zucchini or yellow summer squash, sliced 1/8″ thick
- 1 red bell pepper, chopped
- 2 tablespoons fresh oregano leaves
- fresh basil, for serving
Proteins & Dairy
- 1 pound ground Italian chicken sausage or ground chicken (see note)
- 1 1/2 cups whole milk ricotta cheese
- 1 cup shredded provolone cheese
- 1 large egg
- 2 cups shredded dry mozzarella cheese
Pantry & Spices
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- Kosher salt and black pepper, to taste
- Red pepper flakes, to taste
- 1 (32 ounce) jar marinara sauce
- 1 cup Panko breadcrumbs
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking during baking.
- Prepare Zucchini: Thinly slice the zucchini to about 1/8 inch thick. Lay the slices flat on a clean kitchen towel and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry thoroughly with another towel to ensure minimal water content for the layers.
- Cook Sausage Mixture: Heat 1 tablespoon of olive oil in a large pot over high heat. Once the oil shimmers, add the ground chicken sausage and brown evenly for about 5 minutes. Reduce heat to low, add the chopped red bell pepper, dried oregano, dried thyme, a pinch each of kosher salt, black pepper, and red pepper flakes. Stir in the marinara sauce and remove from heat.
- Mix Cheese Filling: In a medium bowl, combine whole milk ricotta cheese, shredded provolone, and the large egg until well mixed. This will be the creamy cheese layer for your lasagna.
- Assemble the Lasagna: Spread 1/2 cup of the sauce mixture at the bottom of the greased baking dish. Layer zucchini slices over the sauce, then dollop 1/2 cup of the ricotta cheese mixture on top, and sprinkle with about 1/2 cup of shredded mozzarella. Repeat layering all ingredients until they are used up, finishing with a top layer of mozzarella cheese. Cover the dish with foil.
- Bake Covered: Bake the assembled lasagna covered with foil for 30 minutes to meld flavors and heat through.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 30 minutes, until the cheese on top is melted and slightly golden, and the sauce is bubbly around the edges.
- Prepare Oregano Breadcrumbs: While the lasagna bakes, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add Panko breadcrumbs and fresh oregano leaves, cooking and stirring frequently for about 4 minutes until the breadcrumbs are evenly toasted and the oregano is crispy. Season with a pinch of salt to taste.
- Rest and Serve: Let the lasagna rest for 10-15 minutes after baking to set. Before serving, sprinkle the toasted oregano breadcrumbs on top along with fresh basil leaves for extra aroma and texture.
Notes
- You can substitute ground Italian chicken sausage with ground chicken or ground turkey for a milder flavor or to suit preferences.
- Be sure to press out as much moisture as possible from the zucchini slices to prevent a watery lasagna.
- If you prefer less spice, reduce or omit the red pepper flakes.
- The oregano breadcrumbs add a delightful crunch, but can be omitted if you prefer a softer topping.
- Leftovers store well refrigerated for up to 3 days and reheat covered in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
