Description
A healthy, gluten-free lasagna using zucchini instead of pasta. Layers of zucchini, ricotta, mozzarella, and marinara create a satisfying, flavorful dish.
Ingredients
Scale
- 4 medium zucchini (about 2 pounds total), sliced thinly lengthwise (about 1/8 inch thick)
- 2 tablespoons olive oil, plus more for drizzling
- Salt (to taste)
- Black pepper (to taste)
- 15 ounces ricotta cheese (whole milk or part-skim)
- 1 large egg
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 8 ounces shredded mozzarella cheese
- 24 ounces (about 3 cups) marinara sauce (store-bought or homemade)
- Optional: 1/4 cup chopped fresh parsley, for garnish
Instructions
- Prepare Zucchini: Slice zucchini lengthwise into 1/8-inch thick slices. Place in a colander, sprinkle generously with salt, and let sit for 30-60 minutes to draw out moisture. Rinse thoroughly and pat completely dry with paper towels. Optional: Brush with olive oil and grill or pan-fry for 1-2 minutes per side until slightly softened and lightly browned.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, chopped basil, and minced garlic. Season with salt and pepper to taste. Mix well until smooth and creamy. Taste and adjust seasoning as needed.
- Assemble Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Arrange a layer of zucchini slices over the marinara sauce, overlapping slightly.
- Spread a layer of the ricotta mixture over the zucchini slices (use about one-third).
- Sprinkle a layer of shredded mozzarella cheese over the ricotta mixture (use about one-third).
- Repeat layers 2-4 two more times, using the remaining zucchini, ricotta mixture, and mozzarella cheese.
- Top with the remaining marinara sauce and sprinkle with grated Parmesan cheese.
- Optional: Drizzle with a little olive oil.
- Bake: Cover the baking dish with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the lasagna is bubbly and the cheese is melted and golden brown.
- Rest: Let the lasagna rest for at least 10-15 minutes before cutting and serving.
- Serve: Garnish with fresh parsley, if desired. Serve warm.
Notes
- Salting and drying the zucchini is crucial to prevent a watery lasagna.
- Grilling or pan-frying the zucchini adds extra flavor and helps reduce moisture.
- Feel free to adjust the seasoning in the ricotta mixture to your liking.
- You can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking.
- For variations, consider adding meat, different cheeses, or other vegetables.
- This recipe is naturally gluten-free.
- You can freeze the lasagna for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes