Description

This Zucchini Lasagna is a healthy, low-carb alternative to traditional lasagna, made with thinly sliced zucchini instead of pasta. The zucchini is baked to remove excess moisture, then layered with a flavorful tomato sauce, a creamy ricotta and parmesan filling, and melted mozzarella cheese. Baked until bubbly and golden, this lasagna is hearty, comforting, and perfect for those looking for a lighter, vegetable-packed dinner option without sacrificing taste or texture.

Ingredients

Scale

Zucchini

3 medium-sized zucchini, trimmed and sliced lengthwise into uniform strips

Sauce

1 tbsp olive oil
1 tsp garlic, minced
1/3 cup onion, diced
1 1/2 cups crushed tomatoes, canned
1 tsp Italian seasonings
1/2 tsp black pepper
Salt to taste
4-5 fresh basil leaves

Cheese Filling

1 1/4 cups ricotta cheese
1 large egg
1/2 cup parmesan cheese, shredded
1/2 tsp black pepper
Salt to taste

Topping

1 cup mozzarella cheese, shredded

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper and set aside.
Slice Zucchini: Trim the ends of the zucchini and slice them lengthwise into uniform strips using a mandolin slicer for even thickness.
Bake Zucchini Strips: Arrange the zucchini strips side by side on the prepared baking tray. Bake for 20 minutes, flipping the strips halfway through baking to dry and slightly cook them. Remove from oven and let cool.
Prepare Sauce: Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about a minute until fragrant. Add diced onion and cook for 2-3 minutes until softened. Pour in crushed tomatoes and bring to a simmer. Cook the sauce for 5 minutes to meld flavors, then stir in basil leaves, Italian seasonings, black pepper, and salt to taste. Remove from heat and set aside.
Make Cheese Filling: In a mixing bowl, combine ricotta cheese, shredded parmesan, egg, black pepper, and salt. Mix well to form a creamy filling. Set aside.
Assemble Lasagna – Layering: Spread 2 tablespoons of prepared tomato sauce evenly on the bottom of a medium casserole dish. Place a layer of pre-baked zucchini strips over the sauce. Spread approximately ⅓ cup of the ricotta cheese mixture over the zucchini, followed by ¼ cup of sauce and then ¼ cup of shredded mozzarella. Repeat this layering process two more times to form three layers in total.
Top Layer: For the final layer, arrange zucchini strips in a criss-cross pattern on top. Sprinkle the remaining mozzarella cheese evenly over the top. Cover the casserole dish with aluminum foil.
Bake Covered: Bake the lasagna in the preheated oven at 350°F for 30 minutes to cook through and allow flavors to meld.
Bake Uncovered: Remove the aluminum foil and bake for an additional 10 minutes until the cheese topping is melted, bubbly, and slightly golden.
Cool and Serve: Let the zucchini lasagna cool for 30 minutes to set before slicing. Serve warm and enjoy a lighter, delicious twist on classic lasagna.

Notes

Using a mandolin slicer ensures even zucchini slices for uniform baking and layering.
Baking the zucchini strips beforehand helps reduce moisture and prevents a watery lasagna.
You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if desired.
For a richer flavor, consider adding a pinch of red pepper flakes to the sauce for subtle heat.
If preferred, this dish can be made ahead and refrigerated before baking; just increase baking time slightly if baking straight from the fridge.

Nutrition

Serving Size: 1 slice (approximately 1/8 of the dish)
Calories: 180
Sugar: 6 g
Sodium: 340 mg
Fat: 9 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 12 g
Cholesterol: 55 mg