Description
Zucchini lasagna reimagines classic Italian comfort with low-carb green layers replacing traditional pasta sheets. Hearty ricotta, melted mozzarella, and rich marinara create a satisfying meal you’ll savor with each delicious forkful.
Ingredients
Scale
Vegetables:
- 4 zucchini, thinly sliced into strips (about 680 grams / 24 ounces)
Cheeses:
- 15 ounces (425 grams) ricotta cheese
- 1 cup (100 grams) parmesan cheese, grated
- 2 cups (226 grams) mozzarella cheese, shredded
Seasonings and Additional Ingredients:
- 2 tablespoons kosher salt
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 box oven-ready lasagna noodles
- 2 cups marinara sauce
- ¼ cup fresh basil, chopped
- 1 teaspoon black pepper, freshly ground
Instructions
- Prepare the zucchini by generously salting the sliced strips to extract excess moisture. Place the zucchini between clean paper towels and let rest for approximately 15 minutes to remove water content.
- Preheat the oven to 375°F (190°C) and thoroughly grease a 13-inch x 9-inch (33 x 23 centimeters) glass baking dish with olive oil and finely minced garlic.
- Create the first layer of lasagna by arranging oven-ready lasagna noodles across the bottom of the prepared dish.
- Spread a generous layer of marinara sauce evenly over the noodles, ensuring complete coverage.
- Distribute ricotta cheese in dollops across the marinara sauce layer, creating small pockets of creamy texture.
- Sprinkle a blend of Parmesan and mozzarella cheeses over the ricotta, providing a rich and savory foundation.
- Arrange zucchini strips carefully over the cheese layer, creating a uniform vegetable coverage.
- Garnish the zucchini with freshly chopped basil and cracked black pepper for additional flavor.
- Repeat the layering process two more times, building height and complexity in the lasagna.
- Cover the baking dish completely with aluminum foil to trap moisture and prevent excessive browning.
- Bake the lasagna in the preheated oven for 45 minutes, allowing the ingredients to meld and cook thoroughly.
- Remove the foil and continue baking for an additional 20 minutes until the top develops a golden, bubbling crust.
- Remove from the oven and let the lasagna rest for 15 minutes, allowing it to set and cool slightly before serving.
Notes
- Prep Trick: Pat zucchini slices with paper towels to remove excess moisture, ensuring a firmer lasagna texture without soggy layers.
- Layering Technique: Create even, consistent layers by spreading marinara sauce, ricotta, and cheeses carefully to distribute flavors throughout the dish.
- Cheese Combination: Blend Parmesan and mozzarella for a rich, melty topping that provides depth and golden-brown crispiness.
- Baking Method: Cover with foil initially to prevent burning, then uncover to achieve a beautifully caramelized cheese crust.
- Resting Period: Allow lasagna to cool for 15 minutes after baking, which helps layers set and makes cutting and serving easier.
- Fresh Herb Boost: Sprinkle chopped basil between layers to infuse a bright, aromatic flavor into the classic Italian dish.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 285 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg