Why Make This Recipe
Zucchini Noodle Lasagna is a fantastic option for those looking to enjoy a healthier twist on a classic comfort food. This dish is not only delicious but also packed with fresh vegetables, making it a great choice for anyone who wants to eat lighter without sacrificing flavor. Plus, it’s a fun way to sneak more veggies into your diet!
How to Make Zucchini Noodle Lasagna
Ingredients:
- 3 medium zucchinis, sliced into thin noodles
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Layer the zucchini noodles on top of the sauce.
- Spread a layer of the ricotta mixture followed by a layer of mozzarella cheese.
- Repeat the layering process until all ingredients are used, finishing with marinara sauce and mozzarella cheese on top.
- Bake in the oven for 30-35 minutes or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before serving.
How to Serve Zucchini Noodle Lasagna
Serve your Zucchini Noodle Lasagna hot, straight from the oven. Garnish with some fresh basil or extra Parmesan cheese for added flavor. This dish pairs well with a simple side salad or garlic bread.
How to Store Zucchini Noodle Lasagna
To store leftover Zucchini Noodle Lasagna, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze it. Just make sure it’s tightly wrapped and it can last for about 2-3 months.
Tips to Make Zucchini Noodle Lasagna
- Make sure to slice the zucchini thinly for more delicate noodles that will cook thoroughly.
- You can sprinkle some salt on the zucchini noodles and let them sit for a while to draw out excess moisture, which helps prevent the lasagna from becoming soggy.
- Feel free to add other vegetables, like mushrooms or spinach, for extra flavor and nutrition.
Variation
You can substitute the ricotta cheese with cottage cheese for a different texture. Another variation could include replacing the marinara sauce with pesto for a fresh twist.
FAQs
Can I use store-bought zucchini noodles?
Yes, you can! Store-bought zucchini noodles are a convenient alternative and will save you time.
Is this dish gluten-free?
Yes, Zucchini Noodle Lasagna is naturally gluten-free since it uses zucchini instead of pasta.
Can I make this ahead of time?
Absolutely! You can prepare the layers in advance and refrigerate them until you’re ready to bake. Just allow extra cooking time if baking straight from the fridge.
Zucchini Noodle Lasagna
Ingredients
Vegetable Ingredients
- 3 medium zucchinis, sliced into thin noodles Make sure to slice thinly for delicate noodles.
Dairy Ingredients
- 1 cup ricotta cheese Can substitute with cottage cheese for a different texture.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese For added flavor.
Sauces and Seasonings
- 2 cups marinara sauce Can be replaced with pesto for a fresh twist.
- 1 ea egg
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
Layering
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Layer the zucchini noodles on top of the sauce.
- Spread a layer of the ricotta mixture followed by a layer of mozzarella cheese.
- Repeat the layering process until all ingredients are used, finishing with marinara sauce and mozzarella cheese on top.
Baking
- Bake in the oven for 30-35 minutes or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before serving.