This lighter take on classic lasagna swaps heavy pasta sheets for thinly sliced zucchini, creating a dish that is both satisfying and nutritious. The layers of savory marinara, creamy ricotta, earthy mushrooms, and sharp mozzarella come together in a harmonious blend of textures. It&# 226;ÂÂs perfect for weeknight dinners, potlucks, or anyone looking to enjoy comfort food with a vegetable-forward twist. The herbs add a fragrant depth, while the baked cheese topping provides that irresistible golden crust. Simple to assemble with pantry staples, this recipe is a family favorite that proves healthy eating can still be deeply indulgent.
Zucchini Lasagna
Description
This lighter take on classic lasagna swaps heavy pasta sheets for thinly sliced zucchini, creating a dish that is both satisfying and nutritious. The layers of savory marinara, creamy ricotta, earthy mushrooms, and sharp mozzarella come together in a harmonious blend of textures. It&# 226;ÂÂs perfect for weeknight dinners, potlucks, or anyone looking to enjoy comfort food with a vegetable-forward twist. The herbs add a fragrant depth, while the baked cheese topping provides that irresistible golden crust. Simple to assemble with pantry staples, this recipe is a family favorite that proves healthy eating can still be deeply indulgent.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Slice zucchini lengthwise into 1/2-inch thick planks.
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Spread half of the marinara sauce evenly in the bottom of a 13x9-inch baking dish.
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Layer half of the zucchini slices over the sauce, overlapping slightly if necessary.
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Spoon half of the ricotta cheese over the zucchini.
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Scatter half of the sliced onion and mushrooms over the ricotta.
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Sprinkle half of the oregano and basil over the vegetables.
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Season lightly with salt and pepper.
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Add half of the mozzarella cheese slices on top.
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Repeat the layering process with the remaining sauce, zucchini, ricotta, onion, mushrooms, herbs, and mozzarella.
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Sprinkle the grated Parmesan cheese evenly over the top layer.
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Bake for 45 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
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Let cool for 5-10 minutes before serving. Garnish with toasted sunflower seeds if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 203.5kcal
- % Daily Value *
- Total Fat 11.3g18%
- Saturated Fat 6.8g34%
- Cholesterol 43.1mg15%
- Sodium 630.8mg27%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 3.9g16%
- Sugars 9.9g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a non-vegetarian version, mix cooked Italian sausage or ground beef into the marinara sauce before assembling.
Salting the zucchini slices and letting them sit for 10-15 minutes before assembling can help draw out excess moisture, preventing a watery lasagna.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350ðF until warmed through.
You can substitute part-skim ricotta and mozzarella for a slightly lighter version without sacrificing much flavor.
