Imagine diving into a mouthwatering lasagna that's not only incredibly delicious but also secretly healthy! This Easy Zucchini Lasagna with Lemony Ricotta is about to revolutionize your dinner routine, replacing traditional pasta sheets with tender, flavor-packed zucchini slices. Perfect for those watching their carb intake or simply looking to sneak more vegetables into their meals, this recipe promises all the cheesy, saucy goodness of classic lasagna with a fresh, bright twist that will have your taste buds dancing and your family asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 medium zucchinis, sliced
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or olive oil.
- Slice zucchinis lengthwise into thin, even strips about 1/4 inch thick. You can use a mandoline slicer or a sharp knife for uniform slices. Pat the zucchini slices dry with paper towels to remove excess moisture.
- In a medium bowl, mix ricotta cheese, lemon zest, dried oregano, salt, and pepper. Stir until well combined and the herbs are evenly distributed.
- Begin layering the lasagna by spreading a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Arrange a layer of zucchini slices to cover the bottom of the dish, slightly overlapping the edges. Spread a portion of the lemony ricotta mixture over the zucchini.
- Add a layer of marinara sauce over the ricotta, then sprinkle with grated Parmesan and mozzarella cheese.
- Repeat the layering process: zucchini slices, ricotta, marinara sauce, and cheeses until you've used all ingredients, typically 3-4 layers.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the cheese. Bake for 35 minutes.
- Remove the foil and continue baking for an additional 10 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagna rest for 10-15 minutes before serving. This helps the layers set and makes cutting easier.
- Slice into portions, garnish with fresh basil or parsley if desired, and serve hot.
Tips
- Moisture is the enemy! Always pat your zucchini slices dry with paper towels to prevent a watery lasagna.
- Use a mandoline slicer for consistently thin zucchini strips that will layer beautifully.
- Don't skip the resting time after baking - it helps the lasagna set and makes cutting much easier.
- For extra flavor, try roasting the zucchini slices briefly before assembling to enhance their natural sweetness.
- If you're meal prepping, this lasagna freezes beautifully. Just wrap tightly and freeze for up to 3 months.
- For a protein boost, consider adding ground turkey or plant-based meat between layers.
- Fresh herbs like basil or parsley make an excellent garnish and add a pop of color and freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 18g
Protein: 20g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 55mg
