Zucchini Lasagna
Indulge in the layers of flavor with this zucchini lasagna recipe that combines creamy ricotta, savory marinara, and gooey mozzarella for a comforting dish. Perfect for busy weeknights or special gatherings, this low-carb alternative to traditional lasagna is visually stunning and satisfying. Each bite bursts with Italian herbs and cheese, making it a meal that will impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3 medium zucchinis, sliced lengthwise
- 1 cup ricotta cheese (whole milk)
- 2 cups marinara sauce (homemade or jarred)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchinis thinly (about 1/8 inch).
- In a bowl, mix ricotta with egg, half of the Parmesan, salt, pepper, and Italian seasoning until smooth.
- Spread a thin layer of marinara sauce in a baking dish.
- Layer zucchini slices on top, followed by dollops of the ricotta mixture and more marinara sauce, finishing with mozzarella.
- Repeat layers until ingredients are used up; top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for 10 minutes before slicing into squares.
Nutrition
- Serving Size: 1 slice (151g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 55mg