Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1-hr | Servings: 8 slices
Enjoy all the classic flavors of your favorite lasagna with this easy zucchini lasagna. A delicious low-carb option that is bursting with amazing flavors and layers of rich garlicky flavor, melted Italian cheeses, and loads of freshness from the basil.
Ingredients
3 c. mozzarella, shredded
1/2 c. Parmesan cheese
3 c. tomato sauce
3 tbsp fresh basil
2 tsp fresh oregano
4-5 medium-large zucchinis, sliced thin (1/8” cuts)
RICOTTA FILLING:
1 egg
3 garlic cloves, minced
1/4 c. Parmesan cheese
1 1/2 c. ricotta cheese (drained of liquids)
1/4 c. fresh basil, chopped (use 2 tbsp for dried basil)
pinch of salt
1/4 tsp black pepper
How to make Easy Zucchini Lasagna
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a sheet pan lined with parchment paper, arrange the slices of zucchini and sprinkle with coarse sea salt, Allow the zucchini to sit for about 5 to 10 minutes. Press and dry the zucchini noodles using paper towels. Then, place in the preheated oven and bake for about 8 to 10 minutes. Remove from the oven and pat the noodles dry.
Step 3: To make the ricotta filling, combine the ricotta filling ingredients in a medium-sized bowl until blended.
Step 4: Layer the lasagna in a 13 x 9-inch baking dish. On the bottom of the dish, spread a thin layer of sauce and top with a layer of cooked zucchini noodles followed by a thin layer of ricotta filling, mozzarella, and a little Parmesan, then sprinkle generously with freshly cut oregano & basil. Do the same layers until the remaining ingredients are used up. For the final layer, layer the sauce, mozzarella cheese, and Parmesan cheese.
Step 5: Place in the oven and bake for about 40 to 45 minutes, uncovered. On high, broil for 1 to 2 minutes or until the cheese has browned. Remove from the oven when done and garnish with some chopped fresh basil. Slice the lasagna and serve. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 196, Calories from Fat 75, Fat 8.3g13%, Cholesterol 58.2 mg19%, Carbohydrates 8.7g3%, Sugar 4.1g5%, Protein 22.8g46%
Ingredients
- 3 c. mozzarella, shredded
- 1/2 c. Parmesan cheese
- 3 c. tomato sauce
- 3 tbsp fresh basil
- 2 tsp fresh oregano
- 4-5 medium-large zucchinis, sliced thin (1/8” cuts)
- RICOTTA FILLING:
- 1 egg
- 3 garlic cloves, minced
- 1/4 c. Parmesan cheese
- 1 1/2 c. ricotta cheese (drained of liquids)
- 1/4 c. fresh basil, chopped (use 2 tbsp for dried basil)
- pinch of salt
- 1/4 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On a sheet pan lined with parchment paper, arrange the slices of zucchini and sprinkle with coarse sea salt, Allow the zucchini to sit for about 5 to 10 minutes. Press and dry the zucchini noodles using paper towels. Then, place in the preheated oven and bake for about 8 to 10 minutes. Remove from the oven and pat the noodles dry.
Step 3: To make the ricotta filling, combine the ricotta filling ingredients in a medium-sized bowl until blended.
Step 4: Layer the lasagna in a 13 x 9-inch baking dish. On the bottom of the dish, spread a thin layer of sauce and top with a layer of cooked zucchini noodles followed by a thin layer of ricotta filling, mozzarella, and a little Parmesan, then sprinkle generously with freshly cut oregano & basil. Do the same layers until the remaining ingredients are used up. For the final layer, layer the sauce, mozzarella cheese, and Parmesan cheese.
Step 5: Place in the oven and bake for about 40 to 45 minutes, uncovered. On high, broil for 1 to 2 minutes or until the cheese has browned. Remove from the oven when done and garnish with some chopped fresh basil. Slice the lasagna and serve. Enjoy!
