Zucchini Lasagna
A lighter, cheesy lasagna that uses zucchini instead of pasta, perfect for weeknights when you want something comforting but without the heavy carbs.
Ingredients
Main Ingredients
- 4 medium zucchinis Choose medium, firm zucchinis without soft spots.
- 2 cups marinara sauce A good-quality marinara is recommended.
- 1 cup ricotta cheese Use whole-milk ricotta for the creamiest result.
- 2 cups shredded mozzarella cheese Low-moisture, whole-milk mozzarella is ideal.
- 1 cup grated Parmesan cheese For topping.
- 1 large egg Binds the ricotta layer.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
- to taste Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
- In a baking dish, spread a layer of marinara sauce.
Layering
- Layer zucchini slices over the sauce, followed by the ricotta mixture, mozzarella cheese, and more marinara.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Baking
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15 minutes until golden and bubbly.
- Garnish with fresh basil before serving.
Notes
If zucchini looks watery, salt slices briefly and pat dry. Let it rest for 10-15 minutes after baking to set layers.