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