Zucchini Noodle Lasagna
A healthier twist on classic lasagna using zucchini noodles and packed with fresh vegetables.
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.
Notes
Store leftover lasagna in the refrigerator for up to 3 days or freeze for 2-3 months. Sprinkle some salt on the zucchini noodles and let them sit to draw out excess moisture to prevent sogginess.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 18gProtein: 22gFat: 20gSaturated Fat: 10gSodium: 500mgFiber: 3gSugar: 5g
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