Vegetarian Zucchini Lasagna
Indulge in the wholesome goodness of this Vegetarian Zucchini Lasagna, a low-carb twist on the classic comfort dish. Instead of pasta, thinly sliced zucchini is used to create layers of flavor, paired with creamy ricotta, melty mozzarella, and rich marinara sauce. This hearty yet healthy lasagna is seasoned with fresh basil, garlic, and a hint of red pepper flakes for a touch of warmth. Ideal for weeknight dinners or meal prep, this gluten-free recipe is ready in just over an hour and serves up to six. With golden, bubbly cheese tops and a nourishing vegetable base, it’s a delicious way to enjoy a lighter take on Italian cuisine without compromising on flavor. Perfect for vegetarians and anyone craving a wholesome, satisfying dish!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 cups Marinara sauce
- 1 large Egg
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh basil, chopped
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Pat the slices dry with paper towels to remove excess moisture.
In a medium bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and chopped basil. Set aside.
Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the marinara sauce and optional red pepper flakes, and simmer for 5 minutes. Remove from heat.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
Arrange a layer of zucchini slices over the sauce, slightly overlapping the edges.
Spread a layer of the ricotta mixture over the zucchini, followed by a sprinkle of shredded mozzarella cheese.
Repeat the layers: marinara sauce, zucchini, ricotta mixture, and mozzarella cheese until all the ingredients are used, finishing with a layer of marinara sauce topped with mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 11326 mg | 492% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 67.8 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2861 mg | 220% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2182 mg | 46% | |
*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.
