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Zucchini Lasagna

Healthy Zucchini Lasagna That Will Change Your Dinner Game

This Zucchini Lasagna is a low-carb, gluten-free twist on a classic comfort food, filled with creamy ricotta and melty mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Zucchini Layers
  • 4-5 large Zucchini sliced thinly to create 'noodles'
Cheese Filling
  • 1 cup Ricotta Cheese drained of excess liquid
  • 1 lb Mozzarella Cheese shredded low-moisture
  • 3/4 cup Parmigiano Reggiano freshly grated
  • 1 large Egg binds the ricotta filling
Sauce
  • 2 1/2 cups Tomato Sauce (Marinara)
  • 3 cloves Garlic minced
Seasoning
  • 1/4 cup Fresh Basil chopped
  • 1/4 cup Fresh Oregano chopped
  • Salt & Black Pepper to taste

Equipment

  • Mandoline
  • 13x9 inch baking dish
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini into 1/8-inch thick pieces to create your 'noodles', sprinkle lightly with salt, and let sit for about 10 minutes.
  3. Pre-bake the zucchini slices for 8-10 minutes on parchment-lined baking sheets. Allow to cool and pat dry.
  4. In a medium bowl, mix drained ricotta cheese, 1/3 cup Parmesan, minced garlic, egg, salt, and pepper until smooth.
  5. Spread a thin layer of marinara sauce in the bottom of the baking dish. Layer zucchini noodles, ricotta mixture, and shredded mozzarella. Repeat until ingredients are used, finishing with marinara sauce and mozzarella on top.
  6. Bake the lasagna for 40-45 minutes until bubbling and golden brown. Optionally broil for 1-2 minutes for a crisp top.
  7. Allow the lasagna to cool for about 10 minutes, then garnish with fresh basil before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow zucchini lasagna to sit for 10-15 minutes after baking for easier slicing. Experiment with cheese choices to alter flavor.

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