Zucchini Lasagna
A healthy twist on the classic lasagna using zucchini instead of pasta, packed with flavor and nutrition.
Ingredients
For the Lasagna
- 4 medium Zucchini Look for firm ones without blemishes.
- 14 oz Ricotta Cheese For creaminess and protein.
- 2 cups Mozzarella Cheese, shredded For that stretchy, cheesy goodness.
- ½ cup Parmesan Cheese, grated For sprinkling between the layers.
- 1 large Egg To bind the ricotta and add richness.
- 3-4 cups Marinara Sauce For flavorful layers.
- 1 handful Fresh Basil, chopped For freshness.
- to taste Olive Oil, Salt & Pepper For seasoning.
Instructions
Preparation
- Wash the zucchini thoroughly. Cut off the ends and slice them lengthwise into thin strips, about ¼ inch thick. Lay them out on a towel, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture.
- In a bowl, combine ricotta cheese, the egg, a pinch of salt, and pepper. Add in half of the chopped basil and mix well.
Layering and Baking
- In a 9x13 inches baking dish, spread a thin layer of marinara sauce to cover the bottom. Start layering: add a layer of zucchini strips, followed by a portion of the ricotta mixture, some marinara sauce, and a sprinkle of mozzarella and parmesan. Repeat these layers until all ingredients are used, finishing with marinara sauce and cheese on top.
- Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for about 30 minutes. Remove the foil and bake for another 15 minutes or until the cheese is golden and bubbly.
- Let the lasagna sit for about 10 minutes before slicing. Garnish with the remaining fresh basil.
Notes
Don't skip salting the zucchini to avoid a watery lasagna. Use a mandoline for even slices and mix cheese varieties for depth of flavor. You can also add sautéed spinach, mushrooms, or bell peppers for more nutrition.