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Zucchini Lasagna with Ricotta

Zucchini Lasagna with Ricotta: 7 Reasons You’ll Adore It


  • Author: Christina R. Jones
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

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

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips.
  3. In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
  4. Spread a layer of marinara sauce on the bottom of a baking dish.
  5. Layer zucchini slices over the sauce.
  6. Spread half of the ricotta mixture over the zucchini.
  7. Add a layer of marinara sauce and sprinkle with mozzarella cheese.
  8. Repeat layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
  9. Bake for 30-35 minutes or until cheese is bubbly and golden.
  10. 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