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Zucchini Ricotta Lasagna: An Easy Low-Carb Delight to Savor

Zucchini Ricotta Lasagna 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: clara Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Yield: 6 servings 1x Category: Main Course Method: Baking Cuisine: Italian Diet: Vegetarian Print Recipe Pin Recipe Description A light and wholesome twist on classic lasagna, this zucchini ricotta lasagna uses thinly sliced zucchini in place of pasta, layered with creamy ricotta, marinara, and melted mozzarella for a low-carb, satisfying meal. Ingredients Units USM Scale 1x 2x 3x 3 medium zucchinis, thinly sliced lengthwise 1 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1 1/2 cups ricotta cheese 1/2 cup grated Parmesan cheese 1 egg 2 cups marinara sauce 1 1/2 cups shredded mozzarella cheese 1 tsp dried basil or Italian seasoning Fresh basil for garnish (optional) Cook Mode Prevent your screen from going dark Instructions Preheat oven to 190°C (375°F). Lightly salt zucchini slices and let them sit for 10-15 minutes to release moisture. Pat dry with paper towels. In a bowl, mix ricotta, Parmesan, egg, black pepper, and Italian seasoning until smooth. Lightly oil a 9×9 inch baking dish. Spread a spoonful of marinara sauce on the bottom. Layer zucchini slices, ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers, finishing with marinara and mozzarella on top. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until bubbly and lightly browned. Let rest for 10 minutes before slicing. Garnish with fresh basil if desired. Notes Grill or roast zucchini slices before assembling for better texture. Use part-skim ricotta and mozzarella for a lighter version. Can be made ahead and reheated the next day—it tastes even better! Nutrition Serving Size: 1 sliceCalories: 280Sugar: 6gSodium: 480mgFat: 18gSaturated Fat: 9gUnsaturated Fat: 7gTrans Fat: 0gCarbohydrates: 10gFiber: 2gProtein: 18gCholesterol: 65mg Did you make this r
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A light and wholesome twist on classic lasagna, this zucchini ricotta lasagna uses thinly sliced zucchini in place of pasta, layered with creamy ricotta, marinara, and melted mozzarella for a low-carb, satisfying meal.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tsp dried basil or Italian seasoning
  • Fresh basil for garnish (optional)

Instructions

  1. Preheat oven to 190°C (375°F).
  2. Lightly salt zucchini slices and let them sit for 10-15 minutes to release moisture. Pat dry with paper towels.
  3. In a bowl, mix ricotta, Parmesan, egg, black pepper, and Italian seasoning until smooth.
  4. Lightly oil a 9×9 inch baking dish.
  5. Spread a spoonful of marinara sauce on the bottom.
  6. Layer zucchini slices, ricotta mixture, marinara sauce, and mozzarella cheese.
  7. Repeat layers, finishing with marinara and mozzarella on top.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and bake for another 10-15 minutes until bubbly and lightly browned.
  10. Let rest for 10 minutes before slicing.
  11. Garnish with fresh basil if desired.

Notes

  • Grill or roast zucchini slices before assembling for better texture.
  • Use part-skim ricotta and mozzarella for a lighter version.
  • Can be made ahead and reheated the next day—it tastes even better!

Nutrition

Find it online: https://www.snapspice.com/zucchini-ricotta-lasagna-an-easy-lowcarb-delight-to-savor/