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Hearty Zucchini Lasagna

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4.5 from 152 reviews

A modern twist on classic lasagna, this Hearty Zucchini Lasagna is a delightful way to enjoy layers of cheese and marinara sauce without the mess of traditional pasta sheets.

Ingredients

Scale
  • 4 medium zucchini, thinly sliced
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 2 cups marinara sauce
  • 1 large egg, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • Salt and pepper, to taste
  • A handful of fresh basil, chopped (for garnish)

Instructions

  1. In a medium bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, the beaten egg, garlic powder, dried Italian herbs, and a pinch of salt and pepper. Mix until smooth and well-blended, setting it aside for assembly.
  2. In a baking dish, spread a layer of marinara sauce on the bottom. Add a layer of zucchini slices followed by half of the cheese mixture. Repeat the layers, finishing with a final layer of zucchini topped with the remaining marinara sauce and a sprinkle of the remaining mozzarella cheese.
  3. Preheat your oven to 375°F (190°C). Cover the lasagna with aluminum foil and bake it in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
  4. Once baked, let the lasagna cool for about 10 minutes to set. Garnish with chopped fresh basil before slicing and serving.

Notes

This lasagna can be made ahead of time and stored in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months.

Nutrition

Find it online: https://pennykitchenz.com/hearty-zucchini-lasagna-not-watery/

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