Best Zucchini Lasagna
Introduction
If you’re looking for a delicious and healthier alternative to traditional lasagna, this Zucchini Lasagna is the perfect dish for you. By replacing regular lasagna noodles with thinly sliced zucchini, you’ll enjoy a lighter meal without sacrificing any of the rich flavors you love. This recipe is ideal for family dinners or meal prep for the week, offering a hearty serving of vegetables in every bite. Let’s dive into how to make this scrumptious dish.
Ingredients
- Zucchini, thinly sliced into strips
- Kosher salt
- Olive oil
- Garlic, minced
- Oven-ready lasagna noodles
- Marinara sauce
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded
- Fresh basil, chopped
- Black pepper, freshly ground
Directions
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 85 minutes | Calories: 450 kcal per serving | Servings: 6
Step 1: Prepare the Zucchini
- Slice the zucchini into thin strips.
- Sprinkle both sides of the zucchini slices with kosher salt.
- Lay the zucchini strips between paper towels to draw out moisture for about 15 minutes.
Step 2: Build the Lasagna
- Preheat your oven to 375°F (190°C).
- Rub a 13-x-9-inch glass baking dish with olive oil and minced garlic.
- Layer the bottom of the dish with oven-ready lasagna noodles.
- Spread marinara sauce over the noodles.
- Add dollops of ricotta cheese over the marinara sauce.
- Sprinkle with grated Parmesan and shredded mozzarella cheeses.
- Add a layer of zucchini strips.
- Sprinkle with chopped fresh basil and freshly ground black pepper.
- Repeat the layers twice more, ending with a final layer of cheeses on top.
Step 3: Bake the Lasagna
- Cover the dish with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 20 minutes, until the top is golden and bubbly.
- Let the lasagna cool for 15 minutes before serving.
Tips for Success
- Zucchini Slicing: Use a mandoline for even, thin slices of zucchini.
- Moisture Control: Drawing out the moisture from the zucchini is crucial to prevent a watery lasagna.
- Cheese Choices: Feel free to experiment with different cheese blends to suit your taste.
Serving Suggestions
Pair this zucchini lasagna with a fresh garden salad and a slice of garlic bread for a complete meal. A glass of red wine like a Chianti or Merlot complements the dish beautifully.
Conclusion
This Best Zucchini Lasagna is a fantastic way to enjoy the comforting flavors of lasagna while incorporating more vegetables into your diet. Whether you’re looking for a healthier dinner option or just want to try something new, this recipe is sure to become a family favorite. Enjoy!
Feel free to share your variations and experiences with this recipe in the comments below! Happy cooking!
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Best Zucchini Lasagna
- Total Time: 85 minutes
- Yield: 6
Ingredients
Zucchini, thinly sliced into strips
Kosher salt
Olive oil
Garlic, minced
Oven-ready lasagna noodles
Marinara sauce
Ricotta cheese
Parmesan cheese, grated
Mozzarella cheese, shredded
Fresh basil, chopped
Black pepper, freshly ground
Instructions
Prepare the zucchini: Slice the zucchini into thin strips and sprinkle both sides with kosher salt. Lay them between paper towels to draw out moisture for about 15 minutes.
Build the lasagna: Rub a 13-x-9-inch glass baking dish with olive oil and minced garlic. Layer the bottom with oven-ready lasagna noodles, spread marinara sauce over the noodles, then add dollops of ricotta. Sprinkle with Parmesan and mozzarella cheeses. Add a layer of zucchini strips, sprinkle with chopped basil and black pepper. Repeat the layers twice more.
Bake the lasagna: Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 45 minutes. Remove the foil and continue baking for an additional 20 minutes until the top is golden and bubbly. Let the lasagna cool for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 450 Kcal