This Zucchini Lasagna is a fresh, low-carb alternative to traditional lasagna, making it perfect for anyone looking for a lighter but still satisfying meal. Packed with layers of tender zucchini, creamy ricotta, and gooey mozzarella cheese, it’s rich in flavor yet low in carbs. The addition of fresh herbs, lemon zest, and a generous topping of marinara sauce ensures that this dish remains hearty and flavorful, even without the traditional pasta noodles.

Full Recipe:

Ingredients:

• 2 (12-ounce) zucchinis, sliced lengthwise into 18 (1/8-inch-thick) planks
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt, divided
• 1 cup whole milk ricotta cheese, patted dry
• 1 large egg, lightly beaten
• 3 tablespoons chopped fresh basil, plus more for garnish
• 2 teaspoons chopped fresh oregano
• 2 teaspoons grated lemon zest
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, grated
• 1 1/2 cups shredded whole milk mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• Cooking spray
• 2 cups jarred marinara sauce (such as Rao’s®), divided

Directions:

1. Preheat your oven to 375°F (190°C). Arrange the zucchini slices on a baking sheet and drizzle with extra-virgin olive oil. Sprinkle with 1 teaspoon of salt. Roast the zucchini for about 10-12 minutes until tender and slightly golden. Set aside to cool.
2. While the zucchini is roasting, in a medium bowl, mix the ricotta cheese, egg, basil, oregano, lemon zest, garlic, black pepper, and 1/2 teaspoon of salt. Stir until fully combined. Fold in 1/2 cup of mozzarella and 1/4 cup of Parmesan cheese.
3. Lightly coat an 8×8-inch baking dish with cooking spray. Spread 1/2 cup of marinara sauce on the bottom of the dish. Lay 6 zucchini slices across the sauce, overlapping slightly.
4. Spread half of the ricotta mixture evenly over the zucchini slices. Top with 1/2 cup of marinara sauce, then sprinkle 1/2 cup of mozzarella cheese.
5. Repeat the layers (zucchini, ricotta, marinara, mozzarella) until all ingredients are used, finishing with a final layer of marinara sauce and the remaining 1/4 cup of Parmesan and 1/2 cup of mozzarella cheese.
6. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
7. Let the lasagna sit for 5 minutes before serving. Garnish with extra fresh basil and enjoy!

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 300 kcal | Servings: 4 servings

 

Nutritional Facts (Per Serving):

• Calories: 300 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 1100mg
• Carbohydrates: 9g
• Fiber: 2g
• Sugars: 5g
• Protein: 16g
• Vitamin A: 25% DV
• Vitamin C: 35% DV
• Calcium: 30% DV
• Iron: 6% DV

Cooking Tips:

1. Zucchini Slicing: Use a mandoline to get even, thin slices of zucchini. This ensures they cook evenly and can be layered smoothly in the lasagna.
2. Pat the Zucchini Dry: After roasting the zucchini, pat the slices dry with paper towels. Zucchini has high water content, and drying it helps avoid a watery lasagna.
3. Cheese Consistency: Pat the ricotta dry with a paper towel to remove excess moisture, ensuring a firm, creamy filling. This step also prevents the lasagna from becoming too watery.
4. Fresh Herbs: If you don’t have fresh basil or oregano, you can substitute with dried herbs. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herbs.
5. Lemon Zest: The lemon zest adds a bright, fresh note to the ricotta mixture. Be sure to use freshly grated zest for the best flavor.

Storage Tips:

1. Refrigerating: Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave individual portions.
2. Freezing: This lasagna freezes well. Once completely cooled, wrap it tightly in aluminum foil or plastic wrap, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
3. Reheating: To reheat frozen lasagna, bake it at 350°F (175°C) for 30-40 minutes or until heated through.

Frequently Asked Questions (FAQs):

1. Can I use other vegetables instead of zucchini? Yes! You can replace zucchini with eggplant, summer squash, or even thinly sliced sweet potatoes for a different take on the dish.
2. Is this lasagna gluten-free? Absolutely! Since this recipe uses zucchini instead of traditional pasta noodles, it’s naturally gluten-free.
3. Can I make this dish ahead of time? Yes, you can assemble the lasagna a day in advance, cover it tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time.
4. How do I prevent watery lasagna? The key is to roast the zucchini slices and pat them dry before layering. This removes much of the moisture from the zucchini, which can cause the lasagna to be watery.
5. Can I add meat to the recipe? Yes! If you prefer a heartier lasagna, add ground beef, turkey, or sausage between the layers with the marinara sauce.

Conclusion:

Zucchini Lasagna is an excellent dish for those following a gluten-free or low-carb diet, but it’s so delicious that everyone will enjoy it, regardless of dietary restrictions. Not only is it easy to prepare, but it’s also a fantastic way to incorporate more vegetables into your meals. With just a few ingredients, you can create a wholesome, comforting meal that will satisfy the entire family.

Perfect for weeknight dinners or a special occasion, this lasagna delivers a burst of fresh flavors in every bite. Serve it with a side salad and some crusty bread for a complete meal that’s sure to impress!