Description
Zucchini Lasagna is a keto-friendly, vegetarian and gluten-free version of traditional lasagna that still serves up the same delicious taste! Each bite is loaded with creamy ricotta, stretchy melty mozzarella, tangy marinara sauce, and tender zucchini.
Ingredients
For the zucchini:
- 4 large zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or more to taste)
- 1/3 teaspoon ground black pepper (or more to taste)
For the cheese filling:
- 2 cups ricotta cheese (16 ounces)
- 1 cup mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
For assembling:
- 3 cups marinara sauce, divided
- 1 cup mozzarella cheese
- 1 tablespoon fresh parsley (for garnish)
Instructions
Cook the zucchini:
- Preheat oven to 375F.
- Slice the zucchini lengthwise into thin slices, about 1/8 inch to 1/4 inch thick. (I recommend using a mandoline slicer to make it easier). Set aside.
- Use a paper towel to pat dry each zucchini slice to remove excess moisture.
- Place the slices on a large baking sheet lined with parchment paper lined baking sheet and season with olive oil, salt, and pepper. Bake for 15 minutes (This allows the zucchini slices to sweat out more moisture).
- Use a paper towel to pat dry the zucchini slices again to remove more moisture.
Prepare the cheese mixture:
- While the zucchini slices are baking, combine ricotta, mozzarella, parmesan cheese, parsley, and egg in a mixing bowl. Stir together until evenly combined and set aside.
Assemble the lasagna:
- Sauce: In a 9x13-inch casserole pan, evenly spread 1 cup marinara sauce on the bottom.
- Zucchini: Place a thin layer of zucchini slices evenly over the sauce. You can overlap the slices or place them evenly apart.
- Cheese: Spread 1/2 of the cheese mixture over the zucchini slices.
- Sauce: Spread 1 cup marinara sauce evenly over cheese mixture
- Zucchini: Add another layer of zucchini slices.
- Cheese: Spread remaining half of cheese mixture on top.
- Sauce: Spread 1 cup of marinara sauce on top.
- Zucchini: Add remaning zucchini slices.
- Mozzarella: Top with a cup of mozzarella cheese.
Bake the lasagna:
- Bake the lasagna uncovered at 375 F until the melted cheese turns golden brown and bubbly, about 40-45 minutes.
- Optionally, turn on broiler on HI and broil for 3-4 minutes at the end to get a crispy and brown cheesy crust.
- Let the lasagna rest for 15 minutes before slicing.
- Sprinkle with fresh parsley, slice, and serve.
Notes
How to store: Transfer cooled zucchini lasagna into an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat in the microwave for 60-90 seconds or in the oven at 375℉ for 15-20 minutes until warm.
How to freeze: Assemble the lasagna in a freezer-friendly container (like a disposable aluminum baking pan) wrapped tightly with plastic cling wrap and aluminum foil; or transfer leftovers to an airtight container before freezing for up to 3 months. Reheat straight from frozen at 375℉ for 35-40 minutes, checking to make sure the center of the lasagna is heated through.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American