Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 medium zucchini, thinly sliced lengthwise; 1 cup ricotta cheese; 1 cup mozzarella cheese, shredded; 1 cup marinara sauce; 1/4 cup Parmesan cheese, grated; 1 egg, beaten; 1/4 tsp dried basil; 1/4 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper

A lighter, gluten-free take on classic lasagna, using thin-sliced zucchini in place of noodles, layered with cheese and tomato sauce.

70 minMediumServes 6320 cal/serving

Italian-AmericanDinnerOvenVegetarianLow CarbGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 medium zucchini, thinly sliced lengthwise
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1 cup marinara sauce
1/4 cup Parmesan cheese, grated
1 egg, beaten
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper

Instructions

1

Preheat oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
2

In a medium bowl, mix the 1 cup ricotta cheese with the beaten 1 egg, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
3

Spread a thin layer of 1 cup marinara sauce on the bottom of the prepared baking dish.
4

Arrange a layer of thinly sliced lengthwise 2 medium zucchini over the sauce, slightly overlapping the slices.
5

Spread half of the ricotta mixture over the zucchini slices.
6

Sprinkle with 1/3 of the shredded 1 cup mozzarella cheese.
7

Add another layer of 1 cup marinara sauce.
8

Repeat with another layer of thinly sliced lengthwise 2 medium zucchini, remaining ricotta mixture, and another 1/3 of the shredded 1 cup mozzarella cheese.
9

Top with a final layer of 2 medium zucchini, remaining 1 cup marinara sauce, the rest of the 1 cup mozzarella cheese, and all of the grated 1/4 cup Parmesan cheese.
10

Cover the baking dish with aluminum foil and bake for 30 minutes.
11

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
12

Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.

Questions

Can I make Zucchini Lasagna dairy-free?

Not cleanly. Here the dairy (1 cup ricotta cheese, 1 cup mozzarella cheese, shredded, 1/4 cup Parmesan cheese, grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How long does Zucchini Lasagna keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Zucchini Lasagna?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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