Welcome back to the blog! Today, I’m excited to share a fresh and delightful twist on a classic comfort food: Zucchini Lasagna. This recipe is perfect for those looking to incorporate more vegetables into their meals while still enjoying the cheesy, saucy goodness of traditional lasagna. Let’s dive in!
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
Nutrition:
- Prep Time: 20 minutes
- Cooking Time: 65 minutes
- Total Time: 85 minutes
- Calories: 450 kcal per serving
- Servings: 6 servings
Directions:
- Prepare the Zucchini:
- Slice the zucchini into thin strips.
- Sprinkle both sides with kosher salt.
- Lay the zucchini strips between paper towels to draw out moisture for about 15 minutes.
- 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.
- Sprinkle with grated Parmesan and shredded mozzarella cheeses.
- Add a layer of zucchini strips.
- Sprinkle with chopped basil and freshly ground black pepper.
- Repeat these layers twice more.
- 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 and Tricks:
- Drawing Out Moisture: Salting the zucchini and letting it sit helps to draw out excess moisture, preventing a soggy lasagna.
- Cheese Variations: Feel free to experiment with different cheeses. A mix of cheeses can add more depth of flavor.
- Herbs: Fresh herbs like basil add a burst of freshness. You can also try adding oregano or thyme for a different twist.
This Zucchini Lasagna is not only a healthier alternative but also a crowd-pleaser. Perfect for family dinners or a cozy meal with friends. Give it a try and let me know how it turns out in the comments below!
Happy cooking!
Zucchini Lasagna
- Total Time: 85 minutes
- Yield: 6
Description
Bursting with the bright flavors of summer garden zucchini and rich, creamy cheeses, this Zucchini Lasagna transforms a classic comfort dish into a lighter, healthier alternative that doesn’t skimp on taste. The layers of juicy zucchini, combined with a blend of ricotta, mozzarella, and Parmesan, are complemented by the aromatic presence of fresh basil and a robust marinara sauce, making each bite a delightful fusion of textures and flavors.
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
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