Description
A quick, low-carb lasagna made with sliced zucchini instead of noodles, layered with marinara, ricotta, and mozzarella cheese. It’s ready in just 30 minutes and requires minimal cleanup.
Ingredients
Scale
- 3 medium zucchinis (approx 1.5 lbs / 680g)
- 2 cups marinara sauce (no added sugar preferred)
- 3 cups part-skim mozzarella cheese, shredded from a block
- 1 cup ricotta cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Olive oil or cooking spray for greasing dish
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Wash zucchinis and slice lengthwise into thin strips (about 1/8 inch thick).
- In a mixing bowl, combine ricotta cheese, egg, half of the mozzarella, minced garlic, oregano, red pepper flakes, Italian seasoning, salt, and pepper. Mix until smooth.
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer zucchini slices over the sauce, then spread half of the ricotta mixture, sprinkle with some mozzarella, and pour half of the remaining sauce. Repeat layers.
- Finish with a generous topping of mozzarella cheese.
- Bake for 15 minutes until cheese is melted, bubbly, and slightly golden.
- Let rest for 5 minutes before slicing and serving.
Notes
Use block cheese and shred it yourself for better melting. If using large or watery zucchinis, salt them and let sit for 10 minutes to draw out moisture, then pat dry. Let the lasagna rest for 5-10 minutes after baking to allow layers to set.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 square slice
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
Keywords: low carb, zucchini lasagna, quick dinner, keto friendly, gluten free, 30 minute meal, healthy lasagna, easy dinner