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Zucchini Lattice Lasagna

Zucchini lattice lasagna with a perfectly woven yellow-and-green zucchini top that turns golden after baking. This woven zucchini lasagna layers rich meat sauce, creamy ricotta, and melty mozzarella under a tight lattice pattern.
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Prep Time 40 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Lattice
  • 3 green zucchini Sliced lengthwise into very thin planks for a tight lattice.
  • 2 yellow squash Sliced lengthwise into very thin planks for a tight lattice.
Meat Sauce
  • 1.5 lb ground beef or Italian sausage Use either option.
  • 24 oz marinara sauce 1 jar.
  • 1 onion Small onion, diced.
  • 3 garlic Minced.
  • 1 tsp Italian seasoning
Ricotta Layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan Grated.
  • 1 fresh parsley Chopped.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste.
  • 2 cup mozzarella Shredded.
Topping
  • 2 tbsp olive oil For brushing the lattice.
  • 0.25 cup extra parmesan For topping.

Equipment

  • 1 sheet pan

Method
 

Make the meat sauce
  1. Brown the ground beef or Italian sausage with the diced onion until no pink remains and the onions look translucent. Drain excess fat so the sauce doesn’t turn greasy.
  2. Add the minced garlic and cook until fragrant, about 30 seconds, keeping it from browning. Stir in the marinara sauce and Italian seasoning and bring to a simmer.
  3. Simmer the sauce at a gentle bubbling for 10 minutes, then remove from the heat while you prep the layers. The sauce should look thick enough to coat a spoon.
Mix the ricotta layer
  1. In a bowl, mix ricotta cheese with the egg and grated parmesan until smooth and creamy. Fold in fresh parsley, salt, and black pepper so the mixture tastes well-seasoned.
Assemble the lasagna
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set it up so you can assemble quickly and keep the lattice tight.
  2. Assemble the base by spreading a layer of meat sauce across the bottom, then add a layer of extra zucchini planks or pasta. Spread ricotta over the layer, add more meat sauce, and finish with mozzarella.
Create the zucchini lattice top
  1. Lay alternating green zucchini and yellow squash strips over the top, weaving them under and over each other to form a tight lattice pattern. Press lightly so the lattice contacts the filling.
  2. Brush the lattice with olive oil so the tops brown evenly, then sprinkle with parmesan. Aim for a light, even dusting across the entire pattern.
Bake and rest
  1. Bake at 375°F for 40–50 minutes until the lattice is golden and the filling bubbles around the edges. If needed, bake a few extra minutes for deeper browning on the lattice.
  2. Rest the lasagna for 15 minutes before slicing to preserve the lattice pattern. The layers will set and the lattice will stay intact.

Notes

For the cleanest weave, slice zucchini and yellow squash into consistently thin planks and keep them flexible while assembling. Refrigerate leftovers covered for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the zucchini lattice can soften after thawing. For a lighter option, use Italian sausage (or lean ground turkey) and swap half the mozzarella for part-skim to reduce calories while keeping the top golden.