Hearty Zucchini Lasagna Not Watery
A delightful take on classic lasagna using zucchini instead of pasta for a hearty and guilt-free dish.
- 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 thinly and pat dry with a paper towel.
- Combine ricotta cheese, beaten egg, garlic powder, dried Italian herbs, salt, and pepper in a mixing bowl.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer half of the zucchini slices, half of the ricotta mixture, and a layer of mozzarella. Repeat the layering process, finishing with marinara sauce and Parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Let the lasagna cool for about 10 minutes before garnishing with fresh basil and serving.
Notes
Patting the zucchini slices dry is key to keeping the lasagna hearty. Feel free to add cooked ground beef or sautéed vegetables for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Find it online: https://recypez.com/hearty-zucchini-lasagna-not-watery/