Hearty Zucchini Lasagna
A lighter version of traditional lasagna using zucchini instead of pasta, layered with rich cheeses and marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 4 medium zucchini, thinly sliced
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- A handful fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini into thin rounds and lay them out on paper towels, sprinkling with salt to draw out moisture.
- Combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, beaten egg, garlic powder, dried Italian herbs, salt, and pepper in a mixing bowl until creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish, followed by zucchini slices and cheese mixture. Repeat, ending with zucchini and marinara sauce on top, then sprinkle remaining mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes, then uncover and bake for another 15 minutes until cheese is bubbly and golden brown.
- Cool for about 10 minutes, garnish with fresh basil, and serve.
Notes
For a heartier meal, serve with garlic bread. Leftovers can be stored in the fridge for up to three days or frozen for a month.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg