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Healthy Homemade Zucchini Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 45 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Low Fat

Description

This Healthy Homemade Zucchini Lasagna offers a lighter twist on traditional lasagna by replacing pasta with thinly sliced zucchini. Layered with creamy ricotta, savory marinara, and melty mozzarella, this dish is both nutritious and satisfying. Perfect for those seeking a low-carb, vegetable-packed comfort meal, it bakes to a bubbly, golden perfection that’s great for family dinners or meal prep.

Ingredients

Scale

Vegetables

  • 4 medium zucchini (sliced lengthwise into thin strips about 1/4 inch thick)

Dairy

  • 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese

Other

  • 2 cups marinara sauce (store-bought or homemade)
  • 1 large egg
  • 2 cloves garlic (minced)
  • 1 tablespoon Italian seasoning
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
  2. Prepare Zucchini: Wash and slice the zucchini lengthwise into thin strips about 1/4 inch thick to serve as the pasta replacement.
  3. Draw Out Moisture: Sprinkle the zucchini slices generously with salt and let them sit for 15-20 minutes to remove excess moisture, ensuring the lasagna isn’t watery.
  4. Mix Ricotta Filling: In a medium bowl, combine ricotta cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well blended to create a creamy binder for the layers.
  5. Grease Baking Dish: Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
  6. First Sauce Layer: Spread a layer of marinara sauce on the bottom of the baking dish to add moisture and flavor to the base.
  7. Layer Zucchini: Arrange a layer of zucchini strips evenly over the marinara sauce.
  8. Add Ricotta Mixture: Spread half of the ricotta mixture evenly over the zucchini layer to add creaminess.
  9. Mozzarella and Sauce: Sprinkle a layer of shredded mozzarella cheese over the ricotta, then spoon on another layer of marinara sauce to keep things moist.
  10. Repeat Layers: Repeat the process with remaining ricotta mixture and mozzarella, finishing with a final layer of zucchini and marinara sauce on top.
  11. Top with Cheese: Sprinkle the top generously with the remaining mozzarella and the grated Parmesan cheese for a golden crust.
  12. Cover: Cover the baking dish tightly with aluminum foil to trap steam and allow even cooking.
  13. Bake Covered: Bake in the preheated oven for 25 minutes to meld the flavors and cook the zucchini through.
  14. Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes until the lasagna is bubbly and the cheese is golden brown.
  15. Rest and Serve: Let the lasagna rest for 10-15 minutes after baking to set before slicing and serving.

Notes

  • Salting zucchini prior to layering is key to reduce water content and prevent a soggy lasagna.
  • Feel free to use homemade marinara sauce for a fresher taste and to control sodium levels.
  • You can substitute part of the mozzarella with part-skim for a lower-fat option.
  • Letting the lasagna rest before cutting helps it hold together better for clean slices.
  • This dish can be prepared a day ahead and refrigerated; bake covered for about 40 minutes at 375°F before uncovering and finishing the bake.

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Find it online: https://quickhomedishes.com/healthy-homemade-zucchini-lasagna-recipe/