Have you been a fan of pasta lately? Here is for people obsessed with Italian cuisine who love pasta combined with luscious red sauce and cheese. This delicious and savory zucchini lasagna recipe is low in carbs, yet it gives you that complete feeling of a cheesy lasagna.
You’ll need just a handful of Italian cheeses, fresh produce, and fresh herbs to make this recipe. Here’s the full list:
- 4-5 medium-large zucchinis, sliced thin (1/8-inch cuts)
- 1/2 cup parmesan cheese
- 3 cups mozzarella, shredded
- 3 cups tomato sauce
- 2 teaspoon fresh oregano
- 3 Tablespoons fresh basil
- 3 garlic cloves, minced
- 1 1/2 cups ricotta cheese (drained of liquids)
- 1/4 cups parmesan cheese
- 1 egg
- pinch of salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)
Stepwise Zucchini Lasagna Recipe
3- steps to make zucchini noodles (less watery):-
- Thinly slice zucchinis: Use a mandoline slicer, vegetable peeler, or carefully use a chef knife to slice zucchini into 1/8 inch thick slices. Thicker cuts will have more moisture and be difficult to dry out completely.
- Sweat noodles: Lay noodles on paper towels and salt on both sides. Let “sweat” excess moisture for 10 minutes, then pat dry.
- Pre-bake zucchini noodles: the final step in ensuring you get as much moisture out as possible is pre-baking the noodles before layering. Lay them on a sheet pan lined with parchment paper and bake for 10 minutes at 375F. Dry excess moisture with paper towels after baking.
Now its cook time!
How to make lasagna with zucchini – easy recipe!
- Servings : 8
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Preheat oven to 375F.
- Sliced zucchini should be arranged on a parchment-lined baking sheet. To make the zucchini sweat off any extra moisture, sprinkle with coarse sea salt and leave for 5 to 10 minutes.
- Use paper towels to press and dry zucchini noodles.
- Then bake noodles for 8-10 minutes, pat them dry when finished baking.
- In a medium-sized bowl, mix all of ricotta filling ingredients together.
- Lay out a thin layer of sauce on the bottom of a 13-by-9-inch baking dish. Next, layer cooked zucchini noodles, a thin layer of ricotta filling, mozzarella cheese, a little parmesan, and a generous amount of freshly chopped oregano and basil. Till the job is done, repeat each step. Sauce, mozzarella cheese, and parmesan cheese are layered on top.
- Leave dish uncovered and bake for 40-45 minutes, then broil on high for 1 to 2 minutes until cheese is browned.
- Sprinkle with chopped fresh basil. Slice and enjoy!
Tips to follow:
Slicing the zucchini noodles: Use a mandoline slicer to get precise, thin noodle cuts with the zucchini. If you are experienced with a chef’s knife and feel comfortable, you can slice the zucchini noodles with a knife.
Substitute for ricotta : Since ricotta tends to be a bit hefty, not everyone likes it. Remove the ricotta filling entirely from this dish and top with mozzarella, parmesan, marinara, and a tonne of fresh basil instead. It is little lighter and still has a great flavor!
For more delicious recipes to check
What to serve this health recipe of lasagna with?
We recommend using chickpea pasta or gluten-free pasta noodles to accompany this lasagna. You can also serve it with our Tuscan artichoke salad or this Italian salad if you want a vegetable-focused side dish. And a side of sourdough or crusty french bread is always required for dipping sauces!
How to Reheat
- The lasagna can be quickly reheated if it has been frozen or refrigerated.
- For lasagna that has been stored in the refrigerator, preheat the oven to 350°F and warm it for about 15 minutes.
- Unbaked frozen lasagna should be defrosted before baking for 30 to 40 minutes at 350°F, or until the cheese is bubbling and browned.
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This zucchini lasagna recipe has fewer carbs! The tastes of a traditional lasagne are there in every bite. Each layer is bursting with melting Italian cheeses, fresh basil, and garlicky taste! So what makes you waste time on not trying out the recipe with us! we’d love to hear from you.