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5 from 1 vote

Zucchini Lasagna

Zucchini lasagna for the lasagna lover and the zucchini lover; a cheesy healthier lasagna but so very, very tasty.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 8
Calories: 209kcal

Ingredients

  • 3 small small zucchini* (enough for about 25 slices)
  • 1/3 onion (chopped)
  • 14.5 oz tomato (diced)
  • 8 oz tomato sauce
  • 1/2 tsp garlic salt
  • 1/2 tsp garlic powder
  • 2 TBS fresh basil
  • 2 TBS fresh oregano
  • 1 TBS fresh thyme
  • 1/2 cup parmesan
  • 10 oz ricotta
  • 1 egg
  • 8 oz mozzarella

Instructions

  • Cut zucchini lengthwise into 1/8 inch thick strips.
  • Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
  • Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
  • Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
  • Stir everything together and allow to simmer for a few minutes.
  • Add fresh herbs when you are done simmering and remove from heat.
  • Preheat oven to 375 degrees.
  • In a small bowl combine, egg, ricotta and parmesan.
  • Spray a 9x9 (or 8x8) baking pan with pam.
  • Spread some sauce on the bottom of your pan.
  • Layer 1 layer of zucchini across the sauce.
  • Top zucchini with about 1/3 of ricotta mixture.
  • Top ricotta with 1/4 of mozzarella.
  • Top cheese with more sauce and repeat steps 10-13.
  • End with zucchini, sauce then mozzarella.
  • Cover pan with foil and bake for 35 minutes.
  • Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
  • Remove from oven and let rest for about 5 minutes before eating.

Notes

*or 1 to 2 large zucchini

Nutrition

Calories: 209kcal | Carbohydrates: 8g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 616mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1156IU | Vitamin C: 19mg | Calcium: 333mg | Iron: 2mg