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Zucchini Lasagna

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A light twist on traditional lasagna featuring layers of zucchini, creamy ricotta, and bubbly mozzarella, perfect for summer meals.

Ingredients

Scale
  • 3 medium zucchinis
  • 2 cups ricotta cheese
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips about 1/4 inch thick.
  3. Prepare the ricotta mixture by combining the ricotta cheese, egg, dried oregano, garlic powder, salt, and pepper in a mixing bowl.
  4. Spread a layer of marinara sauce onto the bottom of a baking dish.
  5. Begin layering zucchini strips over the marinara, followed by dollops of ricotta and mozzarella cheese, drizzling more marinara on top.
  6. Continue layering until all ingredients are used, finishing with mozzarella and grated Parmesan on top.
  7. Cover the baking dish with foil and bake for 30 minutes.
  8. Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  9. Let the lasagna cool for a few minutes before slicing and serving hot!

Notes

This lasagna is gluten-free and can be customized with different vegetables or sauces.

Nutrition

Find it online: https://cookingwithmayaa.com/zucchini-lasagna-2/

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