Include in Print View:

Zucchini Lasagna

Zucchini Lasagna recipe image
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;€™s 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 203.5
Dietary: Gluten-free, Vegetarian
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;€™s 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
  • 6 lg Zucchini (or more)
  • 1 quart Jar thick marinara sauce
  • 1 pound Ricotta cheese
  • 1 lg Onion; sliced
  • 1/4 pound Mushrooms; sliced
  • 1 tablespoon Dried oregano; crushed
  • 1 tablespoon Dried basil; crushed
  • 1 pound Mozzarella cheese; sliced
  • 1/2 cup Grated Parmesan cheese
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 tbsp Toasted sunflower seeds (optional)
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Slice zucchini lengthwise into 1/2-inch thick planks.
  3. 3
    Spread half of the marinara sauce evenly in the bottom of a 13x9-inch baking dish.
  4. 4
    Layer half of the zucchini slices over the sauce, overlapping slightly if necessary.
  5. 5
    Spoon half of the ricotta cheese over the zucchini.
  6. 6
    Scatter half of the sliced onion and mushrooms over the ricotta.
  7. 7
    Sprinkle half of the oregano and basil over the vegetables.
  8. 8
    Season lightly with salt and pepper.
  9. 9
    Add half of the mozzarella cheese slices on top.
  10. 10
    Repeat the layering process with the remaining sauce, zucchini, ricotta, onion, mushrooms, herbs, and mozzarella.
  11. 11
    Sprinkle the grated Parmesan cheese evenly over the top layer.
  12. 12
    Bake for 45 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
  13. 13
    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 350°F until warmed through.

You can substitute part-skim ricotta and mozzarella for a slightly lighter version without sacrificing much flavor.

Keywords: zucchini, lasagna, italian, vegetarian, low-carb, pasta-alternative, ricotta, marinara, mozzarella, mushrooms, onion, herbs, baked, comfort-food, healthy-dinner, family-friendly, gluten-free-option, layered-dish, oven-baked, meal-prep
Read it online: https://www.chefs-mate.com/recipe/zucchini-lasagna/