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Zucchini Lasagna

Delicious Zucchini Lasagna: A Guilt-Free Comfort Food Twist

This Zucchini Lasagna is a delicious and healthy twist on traditional lasagna with layers of zucchini, cheese, and marinara, perfect for any dinner.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Layers
  • 3 medium Zucchini use firm varieties
  • 2 tablespoons Olive Oil for sautéing
  • 1 teaspoon Salt to enhance flavor
For the Cheesy Mixture
  • 15 ounces Ricotta Cheese can substitute with cottage cheese
  • 1 large Egg can replace with a flax egg for vegan
  • 2 cloves Garlic minced
  • 1 teaspoon Dried Oregano essential Italian herb
  • 1 teaspoon Dried Basil essential Italian herb
For the Saucy Goodness
  • 24 ounces Marinara Sauce homemade or store-bought
  • 2 cups Mozzarella Cheese dairy-free alternatives available
  • 1/2 cup Parmesan Cheese can substitute with nutritional yeast
Seasoning It Right
  • to taste Pepper for balancing flavors
  • a handful Fresh Basil Leaves optional for garnish

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • Baking dish
  • Knife
  • Cutting board
  • Paper towels

Method
 

Step-by-Step Instructions for Zucchini Lasagna
  1. Preheat your oven to 375°F (190°C). Prepare your baking dish by lightly greasing it with olive oil or cooking spray.
  2. Slice the zucchini into thin strips, about 1/8-inch thick. Sprinkle with salt and let rest for 15-20 minutes to draw out moisture.
  3. In a mixing bowl, combine ricotta cheese, egg, minced garlic, oregano, basil, salt, and pepper. Stir until smooth.
  4. Heat a skillet over medium heat, add olive oil, and sauté zucchini slices for 3-5 minutes until just tender.
  5. In the greased baking dish, layer marinara sauce, zucchini slices, half of the ricotta mixture. Repeat layers, finishing with mozzarella and Parmesan on top.
  6. Cover with foil and bake for 30 minutes, then remove foil and bake for another 15-25 minutes until cheese is bubbly and golden.
  7. Allow the dish to cool for about 10 minutes before serving. Garnish with fresh basil leaves.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, use firm zucchini and do not skip salting to remove moisture. Allow lasagna to cool to set layers before serving.

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