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Close-up view of a layered zucchini lasagna with melted cheese and vibrant tomato sauce.
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Zucchini Lasagna

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 350
A healthy and delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini layered with cheese and tomato sauce.

Ingredients

Vegetables

  • 4-5 large zucchinis, sliced thin (1/8-inch cuts)
  • 3/4 cup Parmigiano Reggiano/Parmesan cheese, grated
  • 1 lb mozzarella, shredded
  • 2 1/2 cups tomato sauce
  • 1 cup ricotta cheese (drained of liquids)
  • 1/3 cup Parmigiano Reggiano/Parmesan cheese, grated
  • 3 cloves garlic, minced
  • 1 egg egg
  • pinch salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil, chopped

Instructions 

  • Preheat oven to 375°F (190°C). Arrange zucchini slices on a parchment-lined sheet, sprinkle with salt, and let sit for 5-10 minutes. Pat dry and bake for 8-10 minutes, then dry again.
  • Mix ricotta, garlic, egg, salt, and pepper in a bowl to make the filling.
  • Layer in a 13x9 dish: spread sauce, add zucchini, ricotta, mozzarella, and parmesan; repeat layers. Finish with sauce, mozzarella, and parmesan.
  • Bake uncovered for 40-45 minutes, broil for 1-2 minutes until cheese browns. Garnish with basil, slice, and serve.

Notes

Pre-baking zucchini helps remove excess moisture for a better texture.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Lasagna, Zucchini