Description
A healthy twist on traditional lasagna using zucchini instead of pasta.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 15 oz ricotta cheese
- 2 cups marinara sauce
- 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 lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini slices over the sauce.
- Spread half of the ricotta mixture over the zucchini.
- Add a layer of marinara sauce and sprinkle with mozzarella cheese.
- Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake for 30-35 minutes or until cheese is bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Let zucchini slices sit with salt for 15 minutes to remove excess moisture.
- Can substitute marinara with your favorite pasta sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Zucchini Lasagna with Ricotta, Healthy Lasagna, Vegetarian Lasagna