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Zucchini Lasagna Recipe

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4.1 from 11 reviews

This Zucchini Lasagna is a delicious low-carb alternative to traditional lasagna, featuring thinly sliced zucchini planks layered with a rich ricotta and mozzarella cheese mixture, marinara sauce, and seasoned with fresh herbs and Italian spices. Baked to golden perfection, it's a comforting and healthy dish perfect for a family meal.

Ingredients

Zucchini Preparation

  • 4 large zucchini (ends trimmed, sliced into ¼ inch planks with a mandolin)
  • Salt, for seasoning zucchini and layers

Cheese Mixture

  • 1 15 ounce container whole milk ricotta
  • 2 cups grated low-moisture mozzarella cheese (divided)
  • ½ cup grated parmesan cheese (optional)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chiffonade of basil
  • 1 egg
  • 1 garlic clove (grated)
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Other Ingredients

  • 1 24 ounce jar marinara sauce

Instructions

  1. Prepare and Salt the Zucchini: Layer a rimmed sheet pan with paper towels and place one layer of zucchini planks on top. Lightly season both sides with salt, then add another layer of paper towels. Repeat with another layer of zucchini and another layer of paper towels on top. Place another sheet pan on top and weigh down with cans or heavy pans. Let the zucchini sit for 1 hour to draw out excess moisture. Afterwards, carefully blot dry the zucchini with paper towels to remove any remaining moisture.
  2. Preheat Oven and Mix Cheese Filling: Preheat your oven to 400˚F (204˚C). In a medium bowl, combine the ricotta, 1 ½ cups of the mozzarella, most of the parmesan if using, chopped parsley, chiffonade basil, grated garlic, egg, Italian seasoning, crushed red pepper flakes, ¼ teaspoon salt, and ¼ teaspoon black pepper. Mix thoroughly to create a smooth cheese mixture.
  3. Assemble the Lasagna: Spread about ½ cup of marinara sauce evenly on the bottom of a 9 by 13-inch baking dish. Arrange a layer of zucchini slices to cover the bottom completely. Spread ¼ of the cheese mixture over the zucchini, then top with about ¾ cup of marinara sauce. Repeat the layering process—zucchini, cheese mixture, marinara—two more times. Finish with a fourth layer of zucchini and cheese mixture only. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
  4. Bake: Place the assembled lasagna in the preheated oven and bake for 45 minutes, or until the cheese is bubbling and golden brown on top.
  5. Cool and Serve: Remove the lasagna from the oven and let it cool for at least 30 minutes. This resting period allows the lasagna to set up and makes cutting easier. If there is excess liquid collected from the zucchini, gently spoon it off before slicing. Serve warm and enjoy!

Notes

  • Salting and pressing the zucchini is essential to reduce excess water and prevent a watery lasagna.
  • Letting the lasagna rest before cutting helps it hold together better for neat slices.
  • For a lower-fat version, you may use part-skim ricotta and reduced-fat mozzarella.
  • Fresh herbs like basil and parsley enhance flavor but can be adjusted or substituted with dried herbs if necessary.
  • If you prefer a spicier dish, increase the crushed red pepper flakes to taste.

Find it online: https://cookedbygrace.com/zucchini-lasagna-recipe/