Zucchini Lasagna ๐๐ฅ๐ง
This Zucchini Lasagna is a healthier, low-carb twist on the classic dish! Layers of tender zucchini, marinara sauce, creamy ricotta, and melted mozzarella โ all baked to perfection! ๐ ๐ง Perfect for a comforting dinner. ๐
Ingredients (Serves 4):
- 3 medium zucchinis, sliced into thin strips ๐ฅ
- 1 cup ricotta cheese ๐ง
- 2 cups shredded mozzarella cheese ๐ง
- 1/2 cup grated Parmesan cheese ๐ง
- 2 cups marinara sauce ๐
- 1 lb ground turkey or beef (optional) ๐
- 1 egg ๐ฅ
- 1 tsp dried basil ๐ฟ
- 1 tsp dried oregano ๐ฟ
- Salt and pepper to taste ๐ง๐ถ๏ธ
Instructions:
- Prepare the Zucchini:
- Slice the zucchinis lengthwise into thin strips. To prevent excess moisture, lightly salt the zucchini strips and let them sit for 10 minutes, then pat dry with a paper towel. ๐ฅ๐ง
- Cook the Meat (optional):
- If using ground turkey or beef, cook it in a skillet over medium heat, breaking it apart until browned. Add half of the marinara sauce, dried basil, oregano, salt, and pepper. ๐๐
- Prepare the Cheese Mixture:
- In a bowl, mix the ricotta cheese, egg, and Parmesan cheese. Stir until smooth and well combined. ๐ง๐ฅ
- Assemble the Lasagna:
- Preheat your oven to 375ยฐF (190ยฐC).
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini strips, followed by the ricotta mixture, sauce, and mozzarella. Repeat until all ingredients are used, finishing with a layer of mozzarella on top. ๐๐ง
- Bake the Lasagna:
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until the top is golden and bubbly. ๐ฅ๐ฝ๏ธ
Tips for Success:
- For extra flavor, add sautรฉed garlic or onions to the marinara sauce. ๐ง๐ง
- You can substitute the ricotta with cottage cheese for a lighter option. ๐ง
- For a vegan version, use dairy-free cheese and omit the meat. ๐ฑ
Enjoy your Zucchini Lasagna โ a delicious, healthier take on the traditional lasagna! ๐๐