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Hearty Zucchini Lasagna

Hearty Zucchini Lasagna That's Comforting and Low-Carb

This Hearty Zucchini Lasagna is a delicious low-carb twist on a classic dish, featuring layers of zucchini, creamy ricotta, and gooey mozzarella.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetable Layers
  • 3 medium Zucchini Opt for firm, fresh zucchini to provide structure and prevent wateriness.
For the Cheese Mixture
  • 15 oz Ricotta Cheese Adds creamy richness; substitute with cottage cheese for a lighter version.
  • 8 oz Mozzarella Cheese (shredded) Contributes gooey texture; use part-skim mozzarella for a healthier option.
  • 1 large Egg (beaten) Binds the cheese together; replace with a flaxseed egg for a vegan alternative.
For the Sauce
  • 2 cups Marinara Sauce A flavorful base; choose a quality store-bought brand or prefer homemade.
  • 1 tsp Garlic Powder Adds a savory note to the cheese mixture; fresh minced garlic can elevate the flavor further.
  • 1 tbsp Dried Italian Herbs Complements the dish beautifully; fresh herbs like basil or oregano can be substituted.
  • to taste Salt Enhances overall flavor.
  • to taste Pepper Enhances overall flavor.
For Garnishing
  • 1/2 cup Parmesan Cheese (grated) Enhances flavor and adds a savory depth; nutritional yeast works for a vegan option.
  • 1/4 cup Fresh Basil (chopped) Adds a refreshing hint of herbal note.

Equipment

  • Oven
  • Baking dish
  • mixing bowl
  • Knife
  • Cutting board
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the fresh zucchini into thin, even pieces, about 1/4 inch thick. Sprinkle with salt and allow to rest for 15 minutes before patting dry.
  3. In a mixing bowl, combine ricotta cheese, the beaten egg, garlic powder, dried Italian herbs, salt, and pepper. Mix until well incorporated.
  4. Spread a layer of marinara sauce in the bottom of a baking dish.
  5. Layer half of the zucchini slices over the sauce, followed by half of the ricotta mixture, half of the shredded mozzarella, and a light layer of grated Parmesan.
  6. Repeat the layering with the remaining zucchini slices, followed by the remaining ricotta mixture, mozzarella, and Parmesan.
  7. Add a final layer of marinara sauce over the top, followed by the remaining mozzarella and Parmesan.
  8. Cover with aluminum foil and bake for 45 minutes.
  9. Let it cool for 10 minutes before garnishing with chopped fresh basil.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 12gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 400mgIron: 2mg

Notes

This dish can be stored in the fridge for up to three days. Perfect for meal prep!

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