Are you ready to savor a guilt-free version of lasagna? This zucchini lasagna recipe is a deliciously healthy twist on the classic dish. With layers of fresh zucchini, rich tomato sauce, and creamy cheese, it’s sure to please both veggie lovers and pasta enthusiasts alike. Perfect for weeknight dinners or meal prep, this dish is not only satisfying but also easy to make. Let’s dive into this mouthwatering recipe that brings comfort food to a whole new level!
Ingredients
- 3 medium zucchinis
- 2 cups ricotta cheese
- 1 egg
- 2 cups mozzarella cheese, shredded
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnishing
Servings and Cooking Time
This recipe serves 6 people. Preparation time is approximately 20 minutes, while cooking time is around 40 minutes.
Nutritional Value
Each serving (1/6 of the dish) contains approximately:
– Calories: 250
– Protein: 15g
– Carbohydrates: 8g
– Fat: 18g
– Fiber: 2g
Step-by-Step Cooking Process
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- Sprinkle salt on the zucchini slices and let them sit for about 10 minutes to draw out moisture.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer zucchini strips on top of the sauce.
- Add half of the ricotta mixture over the zucchini.
- Sprinkle a layer of mozzarella cheese on top.
- Repeat the layers: sauce, zucchini, ricotta, and mozzarella.
- Finish with a final layer of zucchini, sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Let it rest for 10 minutes before serving.
Alternative Ingredients
You can substitute the ricotta cheese with cottage cheese for a lighter option. Additionally, ground turkey or beef can be added for extra protein. If you’re vegan, use plant-based cheese and tofu in place of ricotta.
Serving and Pairings
This zucchini lasagna pairs beautifully with a fresh green salad or garlic bread. For a complete meal, serve it alongside a glass of red wine or a refreshing lemonade.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until heated through. This dish can also be frozen for up to 2 months; simply thaw in the refrigerator before reheating.
Cooking Mistakes
- Don’t skip salting the zucchini; it helps remove excess moisture.
- Avoid overcooking the lasagna; it should be bubbly but not burnt.
- Use fresh ingredients for the best flavor.
- Ensure proper layering to prevent sogginess.
- Let it rest before slicing to maintain the layers.
Helpful Tips
- Use a mandoline for uniform zucchini slices.
- Experiment with different cheeses for varied flavor.
- Consider adding spinach or mushrooms for extra veggies.
- For a spicier dish, add red pepper flakes to the sauce.
FAQs
Can I make zucchini lasagna ahead of time?
Yes, you can prepare the zucchini lasagna ahead of time and store it in the fridge for up to 24 hours before baking. Just cover it well with foil or plastic wrap.
Is zucchini lasagna gluten-free?
Absolutely! This recipe is naturally gluten-free as it substitutes traditional noodles with zucchini slices.
How do I prevent the lasagna from being watery?
Salting the zucchini ahead of time helps draw out moisture. Additionally, avoid using too much sauce.
Can I use other vegetables in this lasagna?
Certainly! You can incorporate vegetables like spinach, mushrooms, or bell peppers for added nutrition and flavor.
How long does zucchini lasagna last in the fridge?
It can last up to 4 days in the refrigerator when stored properly in an airtight container.
Conclusion
This zucchini lasagna recipe is a fantastic way to enjoy a classic dish while keeping it light and healthy. With its flavorful layers and cheesy goodness, it’s sure to become a family favorite. Whether you’re looking for a comforting meal or a low-carb option, this recipe delivers on taste and satisfaction. Enjoy every bite!
Zucchini Lasagna
Ingredients
- 3 medium zucchinis
- 2 cups ricotta cheese
- 1 egg
- 2 cups mozzarella cheese shredded
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnishing
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- Sprinkle salt on the zucchini slices and let them sit for about 10 minutes to draw out moisture.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer zucchini strips on top of the sauce.
- Add half of the ricotta mixture over the zucchini.
- Sprinkle a layer of mozzarella cheese on top.
- Repeat the layers: sauce, zucchini, ricotta, and mozzarella.
- Finish with a final layer of zucchini, sauce, and the remaining mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Let it rest for 10 minutes before serving.
Nutrition
