Description
This zucchini lasagna is a healthy, low-carb alternative to traditional lasagna. It features layers of thinly sliced zucchini, marinara sauce, and a creamy cheese mixture.
Ingredients
Scale
- 3 medium zucchini, thinly sliced lengthwise
- 1 (24 ounce) jar marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, parsley, salt, and pepper. Mix well.
- Spread 1/2 cup marinara sauce on the bottom of a 9×13 inch baking dish.
- Arrange a single layer of zucchini slices over the marinara sauce.
- Spread half of the ricotta mixture over the zucchini.
- Top with 1/3 of the mozzarella cheese.
- Add another layer of zucchini slices.
- Spread 1 cup of marinara sauce over the zucchini.
- Spread the remaining ricotta mixture over the marinara.
- Top with 1/3 of the mozzarella cheese.
- Add the final layer of zucchini slices.
- Pour the remaining marinara sauce over the zucchini.
- Top with the remaining mozzarella cheese and a sprinkle of Parmesan cheese.
- Bake for 30-35 minutes, or until bubbly and the cheese is golden brown.
- Let stand for 10 minutes before serving.
Notes
- For best results, pat zucchini slices dry with paper towels to remove excess moisture.
- You can add cooked ground meat or sausage to the marinara sauce for a heartier dish.
- Fresh basil can be used as a garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg