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Zucchini Lasagna

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A comforting twist on classic lasagna using fresh zucchini instead of pasta, layered with ricotta, mozzarella, and marinara sauce.

Ingredients

Scale
  • 4 medium zucchinis, sliced
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups marinara sauce
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together the ricotta cheese, egg, minced garlic, dried oregano, and dried basil. Add a sprinkle of salt and pepper to taste, and stir until well-combined.
  3. Spread a thin layer of marinara sauce in a baking dish.
  4. Layer the sliced zucchini over the marinara sauce, ensuring that the slices overlap slightly.
  5. Spoon a layer of the ricotta mixture evenly over the zucchini, followed by a sprinkling of mozzarella cheese.
  6. Repeat the layering process with zucchini, ricotta, and mozzarella until all ingredients are used.
  7. Cover the baking dish with foil and bake for 25 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
  9. Let the lasagna cool for a few minutes before slicing and serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/zucchini-lasagna/

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