Description
Zucchini lasagna brings Italian comfort without pasta’s heavy carbs. Layered with rich ricotta, marinara, and tender zucchini slices, this low-carb marvel delivers maximum flavor while keeping meals light and satisfying.
Ingredients
Scale
Proteins and Dairy:
- 15 ounces (425 grams) ricotta cheese
- 3 cups (340 grams) mozzarella cheese, shredded
- 1 cup (100 grams) parmesan cheese, grated
Vegetables and Seasonings:
- 1 zucchini, thinly sliced into strips
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- Fresh basil, chopped (to taste)
- Black pepper, freshly ground (to taste)
Pasta and Sauce:
- 9 oven-ready lasagna noodles
- 3 cups (710 milliliters) marinara sauce
- 2 tablespoons olive oil
Instructions
- Prepare zucchini by cutting into uniform 1/8-inch (0.3 centimeters) longitudinal strips, then generously dust with kosher salt to extract excess moisture. Allow the slices to rest between layers of absorbent paper towels for approximately 15 minutes, which helps prevent watery lasagna.
- Thoroughly coat a 13×9-inch (33×23 centimeters) glass baking dish with olive oil and finely minced garlic, creating a fragrant base. Arrange the first layer of oven-ready lasagna noodles across the bottom of the dish, ensuring complete coverage.
- Ladle a generous portion of marinara sauce over the noodles, spreading evenly to create a rich foundation. Distribute delicate dollops of ricotta cheese across the sauce, creating small pockets of creamy texture.
- Sprinkle a harmonious blend of grated Parmesan and shredded mozzarella cheeses over the ricotta, providing a complex dairy profile. Layer the prepared zucchini strips carefully across the cheeses.
- Enhance the layer with freshly chopped basil leaves and a light dusting of cracked black pepper for aromatic depth. Repeat the layering sequence two additional times, building complexity and flavor.
- Shield the lasagna with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes, allowing the ingredients to meld and cook thoroughly.
- Remove the foil and continue baking for an additional 20 minutes until the top achieves a golden, bubbling surface with crisp edges. Allow the lasagna to rest and stabilize for 15 minutes before serving, which helps maintain structural integrity when slicing.
Notes
- This zucchini lasagna transforms traditional pasta layers with nutrient-packed vegetable strips that absorb rich marinara flavors.
- Extracting excess moisture from zucchini ensures a perfectly textured lasagna without soggy bottom layers.
- Layering techniques matter – alternate cheese, sauce, and zucchini strips carefully to create balanced, delicious bites.
- Covering with foil during initial baking prevents burning while allowing ingredients to meld and tenderize smoothly.
- Letting the lasagna rest after baking helps stabilize layers and intensifies the overall taste profile.
- Experiment with fresh herbs like basil or oregano to customize your personal zucchini lasagna signature.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 640 kcal
- Sugar: 8g
- Sodium: 1500mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 100mg