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Zucchini Lasagna

Healthy Zucchini Lasagna Recipe: 6 Layers of Flavor

  • Author: basmer1517
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, made with thinly sliced zucchini instead of pasta. It features a flavorful tomato sauce, a creamy ricotta and parmesan filling, and melted mozzarella cheese.

Ingredients

Scale
  • 3 medium-sized zucchini, trimmed and sliced lengthwise into uniform strips
  • 1 tbsp olive oil
  • 1 tsp garlic, minced
  • 1/3 cup onion, diced
  • 1 1/2 cups crushed tomatoes, canned
  • 1 tsp Italian seasonings
  • 1/2 tsp black pepper
  • Salt to taste
  • 4–5 fresh basil leaves
  • 1 1/4 cups ricotta cheese
  • 1 large egg
  • 1/2 cup parmesan cheese, shredded
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
  2. Trim the ends of the zucchini and slice them lengthwise into uniform strips using a mandolin slicer for even thickness.
  3. Arrange the zucchini strips side by side on the prepared baking tray. Bake for 20 minutes, flipping the strips halfway through baking to dry and slightly cook them. Remove from oven and let cool.
  4. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about a minute until fragrant. Add diced onion and cook for 2-3 minutes until softened. Pour in crushed tomatoes and bring to a simmer. Cook the sauce for 5 minutes to meld flavors, then stir in basil leaves, Italian seasonings, black pepper, and salt to taste. Remove from heat and set aside.
  5. In a mixing bowl, combine ricotta cheese, shredded parmesan, egg, black pepper, and salt. Mix well to form a creamy filling. Set aside.
  6. Spread 2 tablespoons of prepared tomato sauce evenly on the bottom of a medium casserole dish. Place a layer of pre-baked zucchini strips over the sauce. Spread approximately ⅓ cup of the ricotta cheese mixture over the zucchini, followed by ¼ cup of sauce and then ¼ cup of shredded mozzarella. Repeat this layering process two more times to form three layers in total.
  7. For the final layer, arrange zucchini strips in a criss-cross pattern on top. Sprinkle the remaining mozzarella cheese evenly over the top. Cover the casserole dish with aluminum foil.
  8. Bake the lasagna in the preheated oven at 350°F for 30 minutes to cook through and allow flavors to meld.
  9. Remove the aluminum foil and bake for an additional 10 minutes until the cheese topping is melted, bubbly, and slightly golden.
  10. Let the zucchini lasagna cool for 30 minutes to set before slicing. Serve warm and enjoy a lighter, delicious twist on classic lasagna.

Notes

  • This dish is a great option for those on low-carb diets.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 9 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 40 mg

Keywords: Zucchini Lasagna, Low-Carb, Healthy Lasagna, Vegetarian Dish

Find it online: https://www.recipesmollybaz.com/zucchini-lasagna/