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–+ servings
Zucchini Lasagna

Delightful Zucchini Lasagna: A Light and Tasty Twist

This zucchini lasagna offers a low-carb twist on a classic dish, replacing pasta with zucchini for a healthy, delicious meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Zucchini Layers
  • 4-5 large Zucchini sliced into 1/8-inch strips
Cheese Filling
  • 1 cup Ricotta Cheese drained
  • 3/4 cup Parmigiano Reggiano (Parmesan Cheese) freshly grated
  • 1 pound Mozzarella Cheese shredded, low moisture
Sauce and Seasoning
  • 2 1/2 cups Tomato Sauce (Marinara) essential for flavor and moisture
  • 3 cloves Garlic minced
  • 1 large Egg
Herbs
  • 1/4 cup Basil fresh, chopped
  • Oregano a pinch
  • Salt & Pepper to taste

Equipment

  • Oven
  • Mandoline slicer
  • Mixing bowl
  • Baking Dish
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis into 1/8-inch strips and sprinkle with salt. Let sit for 10 minutes.
  3. Arrange zucchini strips on a baking sheet and pre-bake for 10 minutes.
  4. In a bowl, combine ricotta, Parmesan, garlic, egg, salt, and pepper until smooth.
  5. In a baking dish, layer marinara sauce, zucchini, ricotta filling, and mozzarella. Repeat until all ingredients are used.
  6. Bake uncovered for 40 to 45 minutes until cheese is golden and bubbly.
  7. Let cool for about 10 minutes before slicing. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 10gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Feel free to customize by adding ground meat or more veggies. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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