Description
A light and wholesome twist on classic lasagna, this zucchini ricotta lasagna uses thinly sliced zucchini in place of pasta, layered with creamy ricotta, marinara, and melted mozzarella for a low-carb, satisfying meal.
Ingredients
Units
Scale
- 3 medium zucchinis, thinly sliced lengthwise
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp dried basil or Italian seasoning
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 190°C (375°F). Lightly salt zucchini slices and let them sit for 10-15 minutes to release moisture. Pat dry with paper towels.
- In a bowl, mix ricotta, Parmesan, egg, black pepper, and Italian seasoning until smooth.
- Lightly oil a 9×9 inch baking dish. Spread a spoonful of marinara sauce on the bottom.
- Layer zucchini slices, ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers, finishing with marinara and mozzarella on top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly and lightly browned.
- Let rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- Grill or roast zucchini slices before assembling for better texture.
- Use part-skim ricotta and mozzarella for a lighter version.
- Can be made ahead and reheated the next day—it tastes even better!
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg