Zucchini Lasagna

This grain-free lasagna uses zucchini slices in place of pasta but is still full of lasagna flavor and satisfying. It's a fresh take on a comfort food classic!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Meme

Ingredients

  • 1.5 pounds zucchini about 4 small or 2 large zucchini
  • 3/8 tsp salt divided
  • 1 cup ricotta cheese part skim
  • 1 tsp Italian seasoning or dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp olive oil
  • 1 cup tomato sauce no salt added
  • 3/4 cup shredded mozzarella cheese

Instructions

  • Preheat the oven to 400*F. Line a baking sheet with parchment paper or foil (for easier clean up). Otherwise, rub with about 1 teaspoon of oil to keep the zucchini from sticking.
  • Slice the zucchini lengthwise into thin slices about 1/8 inch thick. Place the zucchini slices on the baking sheet in one layer. Sprinkle with 1/8 teaspoon salt.
  • Roast for 20 minutes until softened (some will be lightly browned but you do not want them to be completely browned).
  • Remove and pat dry with towels -- this step is really important to keep your lasagna from being watery.
  • Meanwhile, stir together ricotta, Italian seasoning, garlic powder, red pepper flakes, and remaining 1/4 teaspoon salt in a small bowl; set aside.
  • Grease an 8 inch square baking dish with the oil.
  • When ready to assemble, place half of the zucchini slices on the bottom of the 8 inch square baking dish. Spread half of the ricotta mixture over the zucchini. Top with half of the tomato sauce. Sprinkle with 1/4 cup cheese.
  • Repeat with remaining ingredients: zucchini then ricotta then tomato sauce then mozzarella. 
  • Bake uncovered for 20 minutes. Turn the oven to broil and broil for 2-3 minutes until cheese is golden brown and bubbly. Let sit for a few minutes before serving. Enjoy!

Notes

*Cooking and patting dry the zucchini before layering into the lasagna will help the zucchini release as much of their natural moisture as possible.
*Part skim ricotta is best because it is typically less watery than full fat. This will keep your lasagna from being too watery.
*You can add 8 ounces cooked ground beef or turkey in the layers for a heartier casserole.