Description
A delicious low-carb alternative to traditional lasagna, featuring layers of roasted zucchini, creamy ricotta cheese, and marinara sauce, topped with melted mozzarella.
Ingredients
Scale
For the zucchini layers:
- 4 medium zucchini (approximately 2 pounds), sliced lengthwise into ¼-inch strips
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the ricotta filling:
- 15 oz ricotta cheese
- 1 large egg, lightly beaten
- ¼ cup fresh basil, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
For the layers and topping:
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Slice zucchini lengthwise into ¼-inch strips and arrange on baking sheets.
- Mix olive oil with seasonings and brush on zucchini slices.
- Roast zucchini for 15-20 minutes until tender.
- Reduce oven to 375°F (190°C).
- Mix ricotta filling ingredients in a bowl.
- Layer in baking dish: marinara, zucchini, ricotta mixture, mozzarella.
- Repeat layers and top with remaining cheese.
- Cover with foil and bake 25 minutes.
- Uncover and bake 10-15 minutes more until golden.
- Rest 10 minutes before serving.
Notes
- Pre-cooking zucchini removes excess moisture for better results.
- Bring ricotta to room temperature for easier spreading.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Freezes well for up to 3 months.
- For dairy-free version, use cashew ricotta and plant-based cheese alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 275
- Sodium: 590mg
- Fat: 19g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg
Keywords: Ricotta cheese, marinara sauce, mozzarella cheese, zucchini lasagna, low carb lasagna, keto friendly, healthy comfort food, vegetarian lasagna, ricotta zucchini bake