Description
A delicious low-carb alternative to traditional lasagna, featuring layers of zucchini, ricotta, marinara sauce, and mozzarella.
Ingredients
Scale
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 teaspoon salt
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the zucchini strips with salt and let them sit for about 10 minutes to draw out moisture. Pat dry with a paper towel.
- In a mixing bowl, combine the ricotta cheese, Parmesan cheese, Italian seasoning, and black pepper.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the zucchini strips over the sauce, followed by half of the ricotta mixture, half of the marinara sauce, and half of the mozzarella cheese.
- Repeat the layers with the remaining zucchini, ricotta mixture, marinara sauce, and mozzarella cheese.
- Drizzle the top with olive oil.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing. Garnish with fresh basil leaves if desired.
Notes
- For a meat version, feel free to add cooked ground beef or turkey between the layers.
- Make sure to slice the zucchini thin to ensure even cooking.
- You can use a mandoline slicer for even and thin zucchini slices.
- Prep Time: 20
- Cook Time: 45
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 12
- Fiber: 4
- Protein: 22
- Cholesterol: 45
Keywords: Zucchini Lasagna, low-carb lasagna, gluten-free lasagna, healthy lasagna recipe, vegetable lasagna