Mediterranean Diet Zucchini Lasagna
Elevate your dinner routine with this Mediterranean Diet Zucchini Lasagna—a light, flavorful twist on the classic comfort food. This low-carb, gluten-free recipe features ribbon-thin slices of zucchini layered with a luscious ricotta-Parmesan mixture, a hearty homemade tomato sauce infused with garlic, onion, oregano, and basil, and gooey layers of melty mozzarella. Perfect for anyone embracing the Mediterranean diet, this dish is packed with wholesome, fresh ingredients and is baked to bubbly perfection. Ready in just over an hour, it’s ideal for weeknight meals or casual gatherings. Garnish with fresh parsley and pair with a side salad for a satisfying and nutritious meal that's naturally delicious!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay them on paper towels and sprinkle with a pinch of salt to draw out moisture. After 10-15 minutes, pat them dry with another paper towel.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Stir well and allow the sauce to simmer for 10-15 minutes. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and chopped parsley. Mix until smooth and set aside.
Lightly grease a 9x13-inch baking dish with olive oil. Spread a thin layer of tomato sauce on the bottom of the dish.
Layer the zucchini slices over the sauce, slightly overlapping them. Spread 1/3 of the ricotta mixture over the zucchini. Sprinkle 1/4 of the mozzarella cheese over the ricotta, then spoon another layer of tomato sauce on top.
Repeat the layering process (zucchini, ricotta mixture, mozzarella, sauce) two more times. For the final layer, top with zucchini slices, a thin layer of sauce, and the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Allow the lasagna to cool for 10 minutes before slicing. Serve garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 11392 mg | 495% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 82.5 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4067 mg | 313% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4864 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
