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Zucchini Lasagna

A lighter, low-carb alternative to traditional lasagna made with thinly sliced zucchini replacing pasta, layered with rich tomato sauce, creamy ricotta, and melted mozzarella.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Zucchini Preparation
  • 4-5 large large zucchinis, sliced thin (about 1/8-inch) A mandoline helps achieve even thickness.
Sauce and Filling
  • 2.5 cups tomato sauce Use marinara, your favorite jarred sauce, or Bolognese for a meat version.
  • 1 cup ricotta cheese, drained of excess liquid Substitute: cottage cheese blended smooth.
  • 1 large egg Bind the ricotta; omit for egg-free version and add 2 tbsp cornstarch.
  • 3 cloves garlic, minced Or use 1 tsp garlic powder.
  • 3/4 cup freshly grated Parmigiano-Reggiano Divided.
  • 1 lb shredded mozzarella cheese Low-moisture works best.
  • 1 pinch salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh basil, chopped Or use 1 tbsp dried basil.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a sheet pan with parchment.
  2. Slice zucchinis into 1/8-inch rounds or lengthwise strips. Arrange in a single layer on the pan. Lightly sprinkle with salt and let sit for 5–10 minutes to draw out moisture.
  3. Press zucchini slices with paper towels to remove the released liquid. Wipe off any excess salt.
  4. Bake the zucchini slices for 8–10 minutes to dry them further. Pat them dry again with paper towels and set aside.
  5. In a medium bowl, combine drained ricotta, egg, minced garlic, 1/3 cup grated Parmesan, a pinch of salt, black pepper, and half the chopped basil. Stir until smooth.
Assembly
  1. Spread a thin layer of tomato sauce across the bottom of a 13x9 inch baking dish.
  2. Add the first layer of baked zucchini slices (slightly overlapping if needed). Dollop and spread a thin layer of the ricotta mixture over the zucchini. Sprinkle some shredded mozzarella and a little Parmesan.
  3. Repeat layers — sauce, zucchini, ricotta, mozzarella — ending with a top layer of sauce and the remaining mozzarella and Parmesan.
Baking
  1. Bake uncovered for 40–45 minutes, until bubbling and the cheese is mostly melted. For a browned top, broil on HIGH for 1–2 minutes — watch carefully to avoid burning.
Serving
  1. Remove from oven and sprinkle remaining fresh basil on top. Let rest for 10–15 minutes to set, then slice and serve.

Notes

You can substitute part-skim cheeses to reduce fat. For a meatier bake, layer browned ground beef or Italian sausage with the sauce.