Description
A tasty and healthy zucchini lasagna recipe that replaces traditional pasta with layers of zucchini.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis into thin strips.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture.
- Add a layer of mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Sprinkle Parmesan cheese over the top layer.
- Bake for 30-35 minutes or until the cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- For extra flavor, add cooked ground meat to the layers.
- This dish can be made ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: zucchini lasagna, healthy lasagna, vegetable lasagna, low carb lasagna