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Zucchini Lasagna Recipe

Zucchini Lasagna Recipe: A Delightfully Healthy Twist

This Zucchini Lasagna Recipe is a healthy, low-carb twist on a classic comfort food, perfect for guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 4 medium Zucchini Fresh and firm
  • 1 tablespoon Olive Oil Can substitute with avocado oil
  • 1 medium Onion Yellow or white, diced
  • 2 cloves Garlic Minced fresh
  • 1 medium Bell Pepper Any variety, chopped
  • 8 ounces Mushrooms Sliced
  • 4 cups Spinach Fresh, can replace with kale
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 teaspoons Italian Seasoning Can replace with individual herbs
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Or vegan ricotta
  • 2 cups Mozzarella Cheese Shredded, or dairy-free
  • 1/2 cup Parmesan Cheese Grated, or nutritional yeast
For the Sauce
  • 2 cups Marinara Sauce Jarred or homemade

Equipment

  • Large skillet
  • Rectangular Baking Dish
  • Mandoline

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
    Zucchini Lasagna Recipe
  2. Slice zucchinis lengthwise into 1/8-inch thick strips, lay on paper towels and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
    Zucchini Lasagna Recipe
  3. Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes, then add garlic for 1 minute. Add bell pepper and mushrooms, cooking until tender for 7 to 10 minutes. Add spinach and season.
    Zucchini Lasagna Recipe
  4. In a bowl, combine ricotta, mozzarella, and Parmesan. Consider beating in an egg for extra creaminess. Mix until smooth.
    Zucchini Lasagna Recipe
  5. Spread a layer of marinara sauce in a baking dish. Layer zucchini, cheese mixture, and sautéed vegetables. Repeat layers, finishing with marinara and mozzarella on top.
    Zucchini Lasagna Recipe
  6. Cover with aluminum foil and bake for 30 minutes, then uncover and bake for an additional 20 to 25 minutes until golden and bubbly.
    Zucchini Lasagna Recipe
  7. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
    Zucchini Lasagna Recipe

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 15gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Dry the zucchini slices properly to avoid a watery lasagna. Use a mandoline for even slices and layer smartly to ensure even cooking.

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