Low Calorie Zucchini Lasagna
This Low Calorie Zucchini Lasagna offers a fresh, healthy twist on a classic Italian favorite, using zucchini slices instead of pasta for a lighter, nutrient-packed meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 3 large zucchinis, thinly sliced lengthwise
- 1 cup low-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups marinara sauce (no sugar added)
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat the oven to 375°F (190°C). Lightly spray a baking dish with cooking spray.
- Lay the zucchini slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry.
- In a mixing bowl, combine ricotta cheese, beaten egg, minced garlic, oregano, basil, salt, and pepper.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Layer zucchini slices over the sauce, then spread a portion of the ricotta mixture over the zucchini.
- Sprinkle some shredded mozzarella and Parmesan cheese over the ricotta layer.
- Repeat the layers (sauce, zucchini, ricotta mixture, mozzarella, Parmesan) until all ingredients are used, finishing with cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before serving.
Notes
For extra flavor, add fresh basil leaves between layers or serve with a side salad dressed with lemon vinaigrette.
Find it online: https://productivemomlife.com/low-calorie-zucchini-lasagna/