Zucchini Lasagna

Zucchini Lasagna

This zucchini lasagna is layers of delicious thinly sliced zucchini with three different types of cheese and the perfect meat sauce to top it all off! This is a perfect low carb option on weeknights when you don’t want to have as many carbs but still wants something hearty and satisfying.

It always amazes me how many delicious things you can prepare with zucchini. Whether you are grilling it, stuffing or turning it into a lasagna! There is always something that can be made.

This lasagna is perfect for any lasagna lover. It is super cheesy, savory and hearty. It is filled with all the classic ingredients in a lasagna just minus a few carbs!

Making this lasagna is a breeze. It’s a great way to use up zucchini in your garden, from a farmers market hauls or from your local grocery store. It’s also a great way to sneak in greens for the week. Perfect for meal prep.

What Sauce to Use for this Lasagna?

We love using our Homemade Spaghetti Meat Sauce (click here for full recipe!) The meat sauce comes together in about 45 minutes! We love to prepare this sauce at the beginning of the week. So we can use it in multiple dishes. If you don’t have a lot of time to make homemade sauce, that’s okay. Get your favorite meat sauce from your local grocery store.

Instructions

If you haven’t already made the sauce, go head and make it now. Normally we will make the sauce a day or two ahead before we make this recipe. Click here for full instructions on how to make Homemade Spaghetti Meat Sauce. If you are using store bought sauce no need to warm it up.

Preheat oven to 350F degrees. Spray a 9×9 inch pan with cooking spray. 

Cut zucchini into 1/8 in slices. Sprinkle salt over them zucchini slices. Then layer them on a kitchen towel to drain out excess water. Let them sit for about 10 to 15 minutes.

In a medium bowl, mix ricotta cheese, 1 cup of parmesan cheese, black pepper, Italian seasoning and a small pinch of salt, set aside.

Place about 1/4 cup of the sauce on the bottom of the dish. Then add about 1/3 of the zucchini slices of top of the sauce. Spread 1/3 of the ricotta over the zucchini, then top with mozzarella cheese. Repeat the layers, and end with adding mozzarella cheese and parmesan cheese. 

Cover and bake in the over for 30 minutes. Then uncover and bake for an additional 15-20 minutes until the top is golden brown. Sprinkle parsley on top and let stand for 6-8 minutes. Cut into even slices and serve!

Let’s Eat!

Now it’s time to eat! This zucchini lasagna is also perfect for meal prep. Pop a slice out of the fridge and reheat in the microwave.

If you have any questions or comments, please feel free to leave a comment below or send us a message on our contact page. I would love to know how you liked the recipe! 

XoXo,

Zucchini Lasagna

This zucchini lasagna is layers of delicious thinly sliced zucchini with three different types of cheese and the perfect meat sauce to top it all off! This is a perfect low carb option on weeknights when you don’t want to have as many carbs but still wants something hearty and satisfying.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 9
Calories 315 kcal

Equipment

  • 9 x 9 inch pan

Ingredients
  

  • 3 large zucchinis, thinly sliced
  • pinch salt
  • 15 oz ricotta cheese
  • 2 tbsp Italian seasoning
  • 1/2 tsp ground black pepper
  • 1 cup shredded parmesan cheese
  • 16 oz shredded mozzrella cheese
  • 2 cups Spaghetti Meat Sauce (recipe linked below) or your favorite meat sauce
  • chopped parsley

Instructions
 

  • Prepare the sauce if you haven’t already. Normally we will make the sauce a day or two ahead before we make this recipe. The full recipe is linked below. If you are using store bought sauce no need to warm it up.
  • Preheat oven to 350F degrees. Spray a 9×9 inch pan with cooking spray.
  • Cut zucchini into 1/8 in slices. Sprinkle salt over them zucchini slices. Then layer them on a kitchen towel to drain out excess water. Let them sit for about 10 minutes.
  • In a medium bowl, mix ricotta cheese, 1 cup of Parmesan cheese, black pepper, Italian seasoning and a small pinch of salt, set aside.
  • Place about 1/4 cup of the sauce on the bottom of the dish. Then add about 1/3 of the zucchini slices of top of the sauce. Spread 1/3 of the ricotta over the zucchini, then top with mozzarella cheese. Repeat the layers, and end with adding mozzarella cheese and parmesan cheese.
  • Cover and bake in the over for 30 minutes. Then uncover and bake for an additional 15-20 minutes until the top is golden brown. Sprinkle parsley on top and let stand for 6-8 minutes. Cut into even slices and serve!
Keyword Healthy Dish, Healthy Meals, Low Carb Meals

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