Description
Zucchini Lasagna is a lighter, low-carb twist on classic lasagna, made with thinly sliced zucchini layered with rich marinara sauce, creamy ricotta, and melted cheese for a comforting yet wholesome meal.
Ingredients
- 3 large zucchini, thinly sliced lengthwise
- 2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips and lightly salt them. Let sit for 10 minutes, then pat dry.
- In a bowl, mix ricotta cheese, egg, garlic, Italian seasoning, salt, and black pepper.
- Lightly grease a baking dish with olive oil.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Layer zucchini slices over the sauce.
- Spread ricotta mixture over zucchini, then sprinkle with mozzarella and Parmesan.
- Repeat layers until ingredients are used, finishing with sauce and cheese on top.
- Cover with foil and bake for 30 minutes.
- Uncover and bake an additional 10–15 minutes until cheese is bubbly and lightly browned.
- Let rest for 10 minutes before slicing and serving.
Notes
- Salting zucchini helps reduce excess moisture.
- Add sautéed spinach or mushrooms for extra flavor.
- Letting the lasagna rest helps it set before cutting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian