Zucchini Lasagna
User Reviews
5.0
39 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
20 mins
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Resting time
1 hr 30 mins
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Total Time
2 hrs 35 mins
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Servings
8 servings
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Calories
240 kcal
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Course
Main Course, Dinner
Zucchini Lasagna
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Healthy zucchini lasagna is vegetarian and gluten-free, with layers of marinara, cheese, and zucchini slices - perfect for weeknight dinner!
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Ingredients
- 4 large zucchini ends trimmed, sliced into ¼ inch planks with a mandolin
- 1 ounce container whole milk ricotta
- 2 cups grated low-moisture mozzarella cheese divided
- ½ cup grated Parmesan cheese optional
- 2 tablespoons chopped parsley
- 2 tablespoons chiffonade of basil
- 1 egg
- 1 garlic clove grated
- ½ teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt plus more for zucchini
- ¼ teaspoon black pepper
- 1 ounce jar jar marinara sauce
Instructions
- Layer a rimmed sheet pan with paper towels and place one layer of zucchini planks on top. Season lightly with salt on both sides, then add another layer of paper towels. Repeat with another layer of zucchini, and add a final layer of paper towels on top. Add another sheet pan on top of the zucchini, and add a few cans or heavy pans to weigh it down. Let sit for 1 hour, then carefully blot dry, removing as much excess moisture as possible.
- Preheat the oven to 400˚F. In a medium bowl, mix together ricotta, 1 ½ cups mozzarella, most of the parmesan cheese if using, parsley, basil, egg, garlic, Italian seasoning, red pepper flakes, salt and pepper.
- Add about ½ cup of marinara sauce to a 9 by 13-inch baking dish and spread into an even layer. Add a layer of zucchini, taking care to cover the entire bottom of the zucchini. Add ¼ of the ricotta mixture and spread into an even layer. Top with about ¾ cup of marinara sauce. Add another layer of zucchini, ricotta and marinara. Repeat one more time, then add a fourth and final layer of just zucchini and ricotta. Sprinkle with remaining mozzarella and remaining parmesan, and bake for 45 minutes or until bubbling and golden brown on top.
- Let cool for at least 30 minutes before cutting and serving so the lasagna sets up slightly. If there is a lot of excess water from the zucchini, you can spoon it off with a tablespoon and discard before slicing the lasagna.
Equipments used:
Notes
- If you'd like to add a meat sauce layer to this lasagna as I did in this TikTok video, you'll need: 1 tablespoon olive oil, 1 pound ground beef, 1 large onion (chopped), 2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 garlic cloves (minced), 25-ounce jar marinara sauce.
- In a large deep skillet over medium-high, heat the olive oil. Add the ground beef and onions and season with Italian seasoning, salt and pepper. Cook the ground beef and onions, breaking up the beef into smaller pieces with the back of a wooden spoon until browned, about 10 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the marinara and simmer for 10 minutes to allow the sauce to thicken
Nutrition Information
Show Details
Calories
240kcal
(12%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
71mg
(24%)
Sodium
447mg
(19%)
Potassium
542mg
(15%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
946IU
(19%)
Vitamin C
30mg
(33%)
Calcium
395mg
(40%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 71mg | 24% |
| Sodium | 447mg | 19% |
| Potassium | 542mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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