Zucchini Lasagna

This zucchini lasagna offers a delightful, gluten-free alternative to a beloved Italian classic. By substituting traditional pasta with layers of fresh, thinly sliced zucchini, it provides a lighter option that doesn’t compromise on taste. Savory tomato sauce, creamy ricotta, and gooey mozzarella come together to create a dish that’s both satisfying and suitable for a variety of dietary needs, including keto and low-carb diets. It’s a fantastic way to enjoy a favorite without the usual carbs, ideal for anyone trying to maintain a healthy lifestyle while indulging in delicious, comforting food.

Ingredients

• 2 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 2 cups tomato sauce
• 1 tsp dried Oregano
• 1 tsp dried Basil
• 1/2 tsp garlic powder

Instructions

1. Preheat the oven to 375°F (190°C).
2. Combine the ricotta cheese, dried Oregano, dried Basil, and garlic powder in a bowl.
3. Spread a thin layer of tomato sauce over the bottom of a baking dish.
4. Arrange a layer of zucchini slices over the sauce. Top with spoonfuls of the ricotta mixture and a sprinkle of mozzarella cheese.
5. Continue layering zucchini, ricotta mixture, and mozzarella until all ingredients are used, finishing with a layer of tomato sauce and mozzarella.
6. Cover the baking dish with foil and bake for 30 minutes.
7. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is golden and bubbly.
8. Allow the lasagna to sit for 10 minutes before slicing and serving.

Keywords: Dinner, Low-Carb, Gluten-Free, Keto

Spice Rack: Oregano, Basil, Garlic Powder

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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