Description
Hearty Zucchini Lasagna without excess water. This recipe uses a clever salting and draining method for the zucchini, ensuring a firm and flavorful dish.
Ingredients
Scale
- 3 medium zucchini (about 2 1/2 pounds)
- 1 1/2 teaspoons salt, divided
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 pound ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon nutmeg
- 8 ounces mozzarella cheese, shredded
Instructions
- Slice zucchini lengthwise into 1/4-inch thick strips. Lay strips on paper towels and sprinkle with 1 teaspoon salt. Let sit for 30 minutes to draw out moisture.
- While zucchini drains, prepare sauce. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, tomato sauce, oregano, basil, and black pepper. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.
- In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, parsley, and nutmeg. Mix well.
- Preheat oven to 375°F (190°C).
- Pat zucchini strips dry with paper towels.
- Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish.
- Arrange a single layer of zucchini strips over the sauce.
- Spread half of the ricotta mixture over the zucchini.
- Top with a layer of shredded mozzarella cheese.
- Repeat layers: sauce, zucchini, remaining ricotta mixture, and mozzarella.
- Top with remaining sauce and a final layer of mozzarella. Sprinkle with additional Parmesan cheese.
- Bake for 45-55 minutes, or until bubbly and cheese is golden brown.
- Let stand for 10 minutes before serving.
Notes
- Salting and draining the zucchini is crucial for preventing a watery lasagna. Do not skip this step.
- You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg