Hangry Zucchini Lasagna Recipe

Our Hangry Zucchini Lasagna doesn’t care about your diet or your haircut. Take gym mirror and poolside selfies with it.


45 mins


1 hr 30 mins




  • 4-5 large zucchini, sliced 1/8” thick lengthwise
  • 1/4 cup olive oil
  • 1 cup of fresh herbs (basil, oregano, thyme, rosemary)
  • 1 onion, diced
  • 1 head garlic, minced
  • 1 lb ground chicken
  • 1 lb chicken sausage
  • 28 oz can crushed tomatoes
  • 15 oz can tomato sauce
  • 6 oz tomato paste
  • Salt
  • Pepper

  • 15 oz whole milk ricotta
  • 1/2 cup store-bought grated Parmesan
  • 1 egg
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 16 oz shredded mozzarella provolone cheese blend
  • ~1/2 cup freshly grated Parmesan + more for garnish
  • Fresh basil for garnish

A slice of Hangry Zucchini Lasagna on a plate next to a baking dish of lasagna

Hangry Zucchini Lasagna

  1. Lay zucchini slices out on parchment paper and salt them. Sweat them for at least 30 minutes. Pat dry with paper towel and set aside.
  2. In a large pan over medium-high heat, add oil and fresh herbs. Sauté herbs until crispy, about 4-5 minutes. Remove herbs and discard.
  3. Add onion and sauté until tender. Add garlic and cook until fragrant, about 1 minute. Stir in ground chicken and chicken sausage. Brown until fully cooked through.
  4. Stir in crushed tomatoes, tomato sauce, and tomato paste. Add crushed red pepper, salt, and pepper to taste. Bring to a heavy simmer and cook for 15-20 minutes, or until flavors are well-integrated. Remove from heat and set aside.
  5. Preheat oven to 350º.
  6. In a medium bowl, add ricotta, store-bought parmesan, egg, oregano, basil, parsley, and garlic powder. Mix until well-combined.
  7. In a 13×9″ pan, add a thin layer of meat sauce to bottom of pan. Arrange zucchini slices to form a complete layer. Spread half of ricotta mixture evenly over zucchini. Top with a layer of meat sauce. Top meat with 1/3 of shredded cheese. Repeat layers with zucchini, other half of ricotta mixture, meat sauce, and another 1/3 of shredded cheese. Top with another layer of zucchini, then meat sauce, then last 1/3 of shredded cheese. Top with ~1/2 cup freshly grated Parmesan.
  8. Cover lasagna and bake for 40 minutes. Raise oven temp to 375º. Uncover and bake for an additional 35 minutes or until cheese on top is bubbling and golden. Remove from oven and let set for at least 10 minutes. Garnish with freshly torn basil. Serve immediately.

Hangry Zucchini Lasagna

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