Description
A lighter, delicious twist on classic lasagna using fresh zucchini instead of pasta.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Combine ricotta cheese, egg, Italian seasoning, salt, and pepper in a mixing bowl until smooth.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini slices over the sauce, followed by half of the ricotta mixture and a sprinkle of mozzarella.
- Repeat layering with marinara, zucchini, ricotta, and mozzarella, finishing with marinara and mozzarella on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let cool briefly, then garnish with fresh basil before serving.
Notes
Make-ahead tips: Assemble the lasagna night before and refrigerate. Adjust baking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg