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Zucchini Lasagna

A delicious and guilt-free alternative to traditional lasagna, featuring roasted zucchini layers, creamy cheeses, and savory marinara sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 medium zucchinis (sliced thinly) Use a mandoline or sharp knife for even slices.
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese (shredded) For a larger flavor, use whole milk mozzarella.
  • 1 cup Parmesan cheese (grated)
  • 2 cups marinara sauce Choose your favorite brand or homemade.
  • 1 large egg
  • 3 cloves garlic (minced)
  • Salt (to taste) Helps to flavor the dish.
  • Pepper (to taste) Freshly ground black pepper is recommended.
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis thinly, lay them on a baking sheet, sprinkle with salt, and let sit for 10-15 minutes to draw out excess moisture.
  3. In a large bowl, combine ricotta cheese, the egg, minced garlic, salt, and pepper until smooth.
Layering and Baking
  1. In a baking dish, spread a layer of marinara sauce, followed by zucchini slices.
  2. Add dollops of the ricotta mixture, then sprinkle mozzarella and Parmesan.
  3. Repeat layers until all ingredients are used, finishing with marinara sauce and a topping of mozzarella and Parmesan.
  4. Cover the dish with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
  6. Let cool for about 10 minutes before slicing.

Notes

For variations, consider using eggplant or summer squash instead of zucchini. Experiment with cheese options such as pepper Jack or feta.