Description
Grilled Zucchini Lasagna with Herbed Ricotta, Feta & Lemon is a light Mediterranean-inspired lasagna made with tender grilled zucchini, creamy herbed ricotta, salty feta, Parmesan, fresh herbs, and a bright lemon herb oil.
Ingredients
4 large zucchini (about 900 g), sliced lengthwise into thin strips
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
2 cups (450 g) ricotta cheese
3/4 cup (85 g) crumbled feta cheese
1/2 cup (50 g) grated Parmesan cheese
1 large egg
2 garlic cloves, minced
2 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tsp fresh lemon zest
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh basil, finely chopped
1 tbsp fresh mint, finely chopped
1 small garlic clove, finely minced
Pinch of salt
2 tbsp crumbled feta
Fresh basil leaves
Fresh mint leaves
Fresh dill
Lemon zest
1/4 tsp red pepper flakes, optional
Instructions
1. Slice the zucchini lengthwise into thin, even strips. Arrange the slices on paper towels, sprinkle them lightly with salt, and let them sit for about 10 minutes to draw out excess moisture. Pat the zucchini thoroughly dry before cooking.
2. Lightly brush the zucchini slices with olive oil. Sprinkle them with dried oregano, garlic powder, red pepper flakes, salt, and black pepper, making sure both sides are lightly seasoned.
3. Heat a grill pan or large skillet over medium-high heat. Grill the zucchini slices in batches for 2–3 minutes per side, until tender and lightly browned with visible grill marks. Transfer them to a plate and let them cool slightly.
4. In a large bowl, combine the ricotta, feta, Parmesan, egg, minced garlic, basil, parsley, dill, lemon zest, lemon juice, oregano, salt, and black pepper. Stir until the mixture is creamy, smooth, and evenly combined.
5. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, fresh basil, mint, minced garlic, and a pinch of salt. Set aside while you assemble the lasagna.
6. Lightly grease a small baking dish. Arrange a layer of grilled zucchini slices across the bottom, slightly overlapping them so there are no large gaps between the pieces.
7. Spread an even layer of the herbed ricotta mixture over the grilled zucchini. Use the back of a spoon or spatula to gently smooth the filling without disturbing the zucchini underneath.
8. Repeat the layers of grilled zucchini and herbed ricotta until all the ingredients are used. Finish with a layer of grilled zucchini on top for a neat presentation.
9. Preheat the oven to 375°F (190°C). Bake the zucchini lasagna uncovered for 25–30 minutes, until heated through and lightly golden around the edges.
10. Remove the lasagna from the oven and let it rest for 10–15 minutes. This gives the creamy cheese layers time to firm up slightly, making the lasagna easier to portion.
11. Drizzle the lemon herb oil generously over the top of the warm lasagna and around the edges.
12. Finish with crumbled feta, fresh basil, mint, dill, and a little lemon zest. Add a light sprinkle of red pepper flakes if desired.
13. Slice and serve warm or slightly cooled. Each portion should have layers of tender grilled zucchini, creamy herbed ricotta, salty feta, fresh herbs, and bright lemon flavour.
Notes
Salt and thoroughly dry the zucchini before grilling. Removing excess moisture helps prevent the finished lasagna from becoming watery.
Slice the zucchini evenly so the strips cook at the same rate and form neat layers.
Don’t over-grill the zucchini. It should be tender with light browning rather than completely soft or mushy.
Use full-fat ricotta for the creamiest and richest filling.
Fresh basil, parsley, dill, and mint provide a much brighter flavour than dried herbs.
Let the lasagna rest for 10–15 minutes after baking. This helps the cheese layers firm up so the portions hold together better.
Add the lemon herb oil after baking to preserve the fresh citrus and herb flavours.
You can assemble the lasagna several hours ahead and keep it refrigerated until ready to bake. Let it sit briefly while the oven preheats.
Cottage cheese can be substituted for ricotta. For a smoother filling, blend the cottage cheese before combining it with the other ingredients.
Goat cheese can replace the feta for a softer and tangier flavour.
Roasted red peppers, spinach, mushrooms, or thinly sliced tomatoes can be added. Cook and drain added vegetables well before layering.
Store leftovers in an airtight container in the refrigerator and enjoy within a few days. Reheat gently in the oven or microwave until warmed through.
Serve with a simple green salad, roasted tomatoes, warm crusty bread, grilled chicken, roasted fish, olives, cucumber salad, or fresh tomatoes.
This lasagna can be served warm or slightly cooled, making it a good choice for summer lunches, brunches, casual gatherings, or Mediterranean-inspired dinners.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling and Baking
- Cuisine: Mediterranean