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Hearty Zucchini Lasagna Not Watery

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A delightful twist on traditional lasagna using zucchini instead of pasta for a lighter yet hearty dish, packed with rich cheese and flavorful marinara.

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

Instructions

  1. Prepare Cheese Mixture: In a mixing bowl, combine ricotta cheese, beaten egg, garlic powder, dried Italian herbs, and a sprinkle of salt and pepper. Mix until everything is well blended and creamy.
  2. Prepping the Zucchini: Slice the zucchini into thin rounds. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture, then pat dry.
  3. Assemble the Lasagna: In a baking dish, spread a layer of marinara sauce, then a layer of zucchini, followed by scoops of the ricotta mixture, a sprinkle of mozzarella, and a bit of Parmesan. Repeat until all ingredients are used, finishing with a layer of sauce and mozzarella.
  4. Bake: Preheat oven to 375°F (190°C) and cover the dish with foil. Bake for 30 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.
  5. Cool and Serve: Let the lasagna cool for 10-15 minutes to set. Top with fresh basil before serving.

Notes

Salting and drying zucchini is key to preventing excess moisture in lasagna. This recipe is gluten-free and can be made ahead of time.

Nutrition

Find it online: https://recypez.com/hearty-zucchini-lasagna-no-watery/

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