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Easy Zucchini Lasagna
Delicious, cheesy, and comforting Zucchini Lasagna! This low carb recipe will give you ALL the feels of classic lasagna - but with less guilt by using zucchini noodles. Layers of garlic-y flavor, fresh basil, and so much cheesy goodness. This recipe is soo delicious you won't even miss using pasta!
Ingredients
- 4 medium zucchini, sliced into 1/4 inch slices
- 1/4 cup parmesan cheese
- 3 cups mozzarella, shredded
- 3 cups tomato sauce
RICOTTA FILLING
- 3 garlic cloves, minced
- 1 1/2 cups Ricotta cheese
- 1/4 cups parmesan cheese
- 1 egg
- pinch of salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)
Instructions
- See notes for how to slice zucchini noodles.
- Preheat oven to 350F. Lay zucchini noodles on paper towels and sprinkle with course sea salt - let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles.
- Mix all of ricotta filling ingredients together in bowl.
- In a 13x9 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
- Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!
This article and recipe adapted from this site
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