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Zucchini Lasagna

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A healthy and delicious alternative to traditional lasagna, featuring layers of zucchini, ricotta, and mozzarella.

Ingredients

Scale
  • 3 medium zucchinis
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 egg
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions

  1. Preheat your oven to 375°F (190°C) to make sure it’s hot and ready for the delicious layering ahead.
  2. Slice the zucchinis lengthwise into thin strips. Aim for consistency so each layer cooks evenly, creating that beautiful, delicate texture.
  3. Brush the zucchini strips lightly with olive oil and sprinkle with salt; roast in the oven for 10-15 minutes to remove excess moisture.
  4. Combine ricotta cheese, egg, Italian seasoning, and salt and pepper in a bowl. Mix well until smooth, making a luscious filling that ties everything together.
  5. Spread a layer of marinara sauce on the bottom of a baking dish. This will keep the zucchini layers moist and flavorful.
  6. Layer zucchini strips over the sauce, followed by a generous layer of the ricotta mixture and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with marinara and mozzarella on top.
  7. Sprinkle with Parmesan cheese to add a delightful crust that becomes crispy and golden as it bakes.
  8. Cover with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
  9. Allow the lasagna to cool for about 10 minutes before serving, letting the layers settle for easy slicing.

Notes

For a creamier texture, substitute half of the ricotta with cottage cheese. Don’t skip the roasting step for the zucchini.

Nutrition

Find it online: https://recypez.com/zucchini-lasagna-2/

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