Are you ready to indulge in a deliciously healthy twist on a classic Italian favorite? Our Noodle Less Zucchini Lasagna is not just a meal; it's a culinary experience that will leave your taste buds dancing! Packed with layers of fresh zucchini, creamy ricotta, and rich marinara sauce, this dish is a guilt-free pleasure that even the pickiest eaters will love. With a prep time of just 20 minutes, you can whip up this wholesome delight in under an hour. Dive into this recipe and discover how easy it is to enjoy a comforting lasagna without the carbs!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 large zucchinis, sliced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded vegan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Wash the zucchinis thoroughly and slice them into thin, even rounds, about 1/4 inch thick. This will help them cook evenly and mimic the layers of traditional lasagna.
- Preheat your oven to 375°F (190°C). This will ensure that it’s hot and ready for your lasagna once you’ve assembled it.
- In a medium bowl, combine the ricotta cheese with the Italian seasoning, salt, and pepper. Mix well until the ingredients are fully incorporated. This will add flavor to the cheese layer of your lasagna.
- In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent sticking and add moisture to the dish.
- Layer half of the sliced zucchini over the marinara sauce, overlapping them slightly to cover the entire surface. This will form the first layer of your lasagna.
- Spread half of the ricotta mixture over the zucchini layer, ensuring even coverage. You can use a spatula to smooth it out if needed.
- Next, pour half of the remaining marinara sauce over the ricotta layer, spreading it evenly. This will keep the dish moist and flavorful.
- Sprinkle half of the shredded vegan cheese over the marinara sauce layer. This will melt beautifully and add a cheesy texture to your lasagna.
- Repeat the layering process with the remaining zucchini, ricotta mixture, marinara sauce, and finish with the remaining vegan cheese on top. Your final layer should be the vegan cheese.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly. Bake in the preheated oven for 25 minutes.
- After 25 minutes, carefully remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the lasagna from the oven and let it rest for about 10 minutes. This will help the layers set and make it easier to cut.
- Before serving, garnish with fresh basil leaves for a burst of color and flavor. Cut into squares and serve warm.
Tips
- Slice Evenly: When slicing your zucchinis, aim for consistent thickness (about 1/4 inch) to ensure they cook evenly and provide a nice texture in each bite.
- Preheat the Oven: Make sure to preheat your oven to 375°F (190°C) before assembling your lasagna. This helps to achieve that perfect bubbly and golden cheese topping.
- Season the Ricotta: Don’t skip on seasoning the ricotta cheese! Mixing in Italian seasoning, salt, and pepper will elevate the flavor and make every layer delicious.
- Layer Strategically: To prevent sogginess, start with a thin layer of marinara sauce at the bottom of your baking dish. This creates a moisture barrier and adds flavor to the dish.
- Cover with Foil: Cover your baking dish with aluminum foil for the first 25 minutes of baking. This helps to steam the zucchini and prevents the cheese from browning too quickly.
- Let It Rest: After baking, allow the lasagna to rest for about 10 minutes before serving. This will help the layers set and make it easier to cut into perfect squares.
- Garnish for Flavor: Don’t forget to top your lasagna with fresh basil before serving! It adds a burst of color and a fresh flavor that complements the dish beautifully.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
