The Best Zucchini Lasagna Recipe Without the Guilt (Print Version)
Learn how to make a delicious, low-carb zucchini lasagna that's packed with flavor and perfect for dinner.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
6 medium zucchini
02 -
15 oz whole milk ricotta cheese
03 -
8 oz fresh mozzarella cheese
04 -
4 oz grated Parmesan cheese
05 -
2 large eggs
→ Seasonings & Spices
06 -
4-6 cloves garlic, minced
07 -
1 cup fresh basil, chopped
08 -
1 tbsp Italian seasoning
09 -
Salt and pepper to taste
→ Garnish & Toppings
10 -
Fresh basil leaves
11 -
Extra Parmesan cheese
→ Optional Extras
12 -
Other vegetables (mushrooms, peppers, onions)
13 -
Red pepper flakes
# Instructions:
01 -
Slice zucchini into 1/4-inch thick rounds. Pat them dry with paper towels.
02 -
Combine ricotta, mozzarella, Parmesan, eggs, garlic, basil, Italian seasoning, salt, and pepper. Mix until combined.
03 -
Layer zucchini and ricotta mixture in a 9x13 inch baking dish, ending with zucchini and mozzarella.
04 -
Cover with foil, bake at 375°F (190°C) for 30 minutes. Remove foil, bake for another 15-20 minutes.
05 -
Let rest for 10-15 minutes before slicing and serving.
06 -
Garnish with fresh basil and extra Parmesan. Serve immediately.
# Notes:
01 -
Patting the zucchini dry is crucial to prevent a soggy lasagna.
02 -
Leftovers can be stored in the fridge for up to 3 days; reheat in the oven, not the microwave!
03 -
You can substitute other cheeses or even add spinach.
04 -
Serve with a simple salad and crusty bread for a complete meal.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
mandoline slicer (optional)
# Nutrition (Per Serving):
Calories: 350 calories per serving (approx)
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 15g