Wheat-free Zucchini Lasagna
This Wheat-Free Zucchini Lasagna is a delicious and healthy alternative to traditional lasagna. It's packed with fresh zucchini, flavorful marinara sauce, and creamy ricotta cheese, making it a perfect dish for a cozy family dinner or a gathering with friends.
Ingredients
- 3 medium zucchinis, sliced lengthwise
- 1 1/2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the zucchini slices on a paper towel and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture.
- In a bowl, combine the ricotta cheese, egg, oregano, basil, salt, and pepper. Mix well.
- Spread 1/2 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Layer half of the zucchini slices over the sauce, then spread half of the ricotta mixture on top.
- Sprinkle 1/2 cup of mozzarella cheese over the ricotta layer.
- Repeat the layers with the remaining ingredients, ending with a layer of marinara sauce and a sprinkle of Parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 16g
Supplies
9x13 inch baking dish Foil
Tools
Knife Cutting board Bowl Measuring cups and spoons
Serving suggestions
Serve the Wheat-Free Zucchini Lasagna with a side of garlic bread and a fresh green salad for a complete and satisfying meal.
Tips & tricks
For a lighter version, you can use part-skim ricotta cheese and reduce the amount of mozzarella and Parmesan cheese.
Cost
$15