Vegetarian Zucchini Lasagna - Vegetarian
The Garden Fresh Zucchini Lasagna brings together the essence of Italian cuisine with a healthier, vegetarian twist. Thinly sliced zucchinis replace traditional lasagna noodles, creating a light yet satisfying dish. Each layer is filled with creamy ricotta cheese, a beautiful medley of herbs, and hearty marinara sauce, topped off with a deliciously molten mozzarella crust.
Ingrédients
- 4 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Lay the zucchini slices on paper towels and lightly sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with additional paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 5 minutes.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, oregano, basil, salt, and pepper. Mix well.
- Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
- Layer 1/3 of the zucchini slices over the sauce. Spread 1/3 of the ricotta mixture over the zucchini, followed by 1/3 of the sautéed onion and garlic mixture, 1/3 of the remaining marinara sauce, and 1/3 of the shredded mozzarella cheese.
- Repeat the layers twice more, ending with a layer of mozzarella cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the lasagna sit for 10 minutes before slicing and serving.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 20gProtéines: 25gFat: 18gSucre: 10g
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