Zucchini Lasagna with Walnuts
Elevate your pasta night with this mouthwatering Zucchini Lasagna with Walnuts, a light yet indulgent twist on the classic Italian favorite. Perfectly thin ribbons of zucchini replace traditional pasta for a gluten-free, veggie-packed base, layered with creamy ricotta, rich marinara sauce, and a trio of cheeses for irresistible melty goodness. What makes this recipe truly unique is the addition of sautéed walnuts, which add a delightful crunch and earthy depth to every bite. Topped with golden bubbly mozzarella and a garnish of fresh basil, this hearty yet wholesome dish is ideal for a cozy family dinner or special occasion. Ready in just over an hour, this zucchini lasagna is as satisfying as it is nutritious, making it the ultimate guilt-free comfort food.
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Recipe Information
Ingredients
- 4 Large zucchini
- 1.5 cups Ricotta cheese
- 0.75 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 Egg
- 3 cups Marinara sauce
- 0.5 cup Chopped walnuts
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 10 Fresh basil leaves (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
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. Lightly sprinkle the strips with half the salt and set them aside for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, remaining salt, and ground black pepper. Mix until well-combined.
In a small skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Turn off the heat and stir in the chopped walnuts.
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
Layer the lasagna: Place a layer of zucchini slices over the marinara, spread a portion of the ricotta mixture, sprinkle a handful of sautéed walnuts, and then drizzle marinara sauce over the top. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and shredded mozzarella cheese.
Cover the lasagna tightly with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Serve warm and enjoy your Zucchini Lasagna with Walnuts!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 6447 mg | 280% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 36.9 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4074 mg | 313% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2809 mg | 60% | |
*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.
