Delicious Zucchini Lasagna: A Healthy Italian Delight

A healthy Zucchini Lasagna that swaps pasta for zucchini noodles, offering a delicious low-carb and gluten-free dinner option.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Layers

4 medium Zucchini
1 teaspoon Salt

For the Cheese Filling

15 ounces Ricotta Cheese Drain excess liquid
1 cup Parmigiano Reggiano Grated
1 large Egg Optional for dairy-free

For the Sauce and Toppings

24 ounces Tomato Sauce Marinara preferred
2 cups Mozzarella Low-moisture, shredded
2 cloves Garlic Minced
1 tablespoon Fresh Basil Chopped
1 tablespoon Fresh Oregano Chopped
1 teaspoon Black Pepper To taste

Equipment

Oven
Mandoline
Baking Dish
Mixing bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 375°F (190°C).
Slice the zucchini into 1/8-inch thick strips.
Sprinkle salt over the zucchini slices and let them sit for about 10 minutes, then pat dry.
Arrange the zucchini slices in a single layer on baking sheets and bake for 10 minutes.
In a mixing bowl, combine ricotta, grated Parmigiano, garlic, egg, salt, pepper, basil, and oregano.
In a baking dish, layer with marinara sauce, zucchini, ricotta mixture, and mozzarella. Repeat layers.
Bake uncovered for 40-45 minutes until bubbly and golden.
Broil for 1-2 minutes for a nicely browned cheese top.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 10gProtein: 18gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 850IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

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