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Zucchini Lattice Lasagna

Zucchini lattice lasagna with a woven yellow-and-green zucchini top that turns golden while the filling bubbles at the edges. This Italian-American baked lasagna layers meat sauce, ricotta, and mozzarella, then slices cleanly after a short rest to preserve the 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
  

Zucchini and squash (lattice)
  • 3 zucchini green, sliced lengthwise into very thin planks for the lattice
  • 2 yellow squash sliced lengthwise into very thin planks for the lattice
Meat sauce
  • 1.5 lb ground beef or Italian sausage (use either)
  • 24 oz marinara sauce 1 jar
  • 1 onion small, diced
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
Ricotta layer
  • 2 cup ricotta cheese
  • 1 egg
  • 0.25 cup parmesan grated
  • 2 tbsp fresh parsley salt and pepper to taste
  • 2 cup mozzarella shredded
  • 1 tbsp olive oil for brushing the lattice
  • 1 tbsp extra parmesan for topping

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make the meat sauce
  1. Brown the ground beef with the diced onion in a Dutch oven over medium heat until the meat is cooked through. Drain excess fat so the sauce isn’t greasy.
  2. Add the minced garlic and stir for about 30 seconds until fragrant, then add marinara sauce and Italian seasoning. Simmer for 10 minutes, stirring occasionally, until slightly thickened.
Mix the ricotta layer
  1. In a bowl, mix ricotta with the egg, grated parmesan, chopped fresh parsley, salt, and pepper until smooth and cohesive. Stop mixing once everything looks evenly combined.
Assemble and lattice the top
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Keep the dish ready so the layers go in quickly.
  2. Assemble the lasagna base by spreading meat sauce over the bottom, then layering extra zucchini planks or pasta, followed by ricotta, more meat sauce, and shredded mozzarella. Press very lightly to help the layers settle.
  3. Create the lattice by laying alternating green zucchini and yellow squash strips over the top. Weave them under and over each other to form a tight geometric pattern.
  4. Brush the lattice with olive oil and sprinkle parmesan over the entire top. The surface should look glossy and evenly speckled.
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 the top browns too quickly, loosely tent with foil during the last 10 minutes.
  2. Rest for 15 minutes before slicing to preserve the lattice pattern. This helps the filling set so the woven top stays intact.

Notes

For the cleanest lattice, use planks that are very thin and keep them aligned as you weave, then press the top gently so strips contact the filling. Refrigerate leftovers in an airtight container for up to 4 days; reheat at 350°F until warmed through. Freezing is not recommended because the zucchini top can soften after thawing. Dietary swap: use ground turkey or plant-based Italian sausage in the meat sauce for a lighter option.