Fresh Zucchini Lasagna
A delicious, low-carb alternative to traditional lasagna using fresh zucchini slices and a rich blend of cheeses.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 4 large zucchinis, sliced lengthwise
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce (low sugar)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini slices, then half of the ricotta mixture, followed by a layer of mozzarella cheese.
- Repeat the layers, ending with zucchini and marinara sauce on top.
- Sprinkle Parmesan cheese over the final layer.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
Make sure to slice the zucchini thinly for easy layering and even cooking. If zucchini contains excess moisture, sprinkle some salt on the slices and let sit for 10-15 minutes, then pat dry.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg