This zucchini lasagna is a testament to the fact that healthy eating can be incredibly decadent and satisfying. I developed this recipe after a particularly stressful week; I craved comfort food but also wanted something a little lighter than my usual lasagna. The result? Pure bliss. The zucchini layers provide a delightful texture and subtle sweetness that perfectly complements the creamy, cheesy filling. Forget those heavy, carb-laden lasagna recipes, this one is where it's at.
My friend Sarah, a self-proclaimed lasagna aficionado, even declared this her new favorite lasagna! I know what you might be thinking: zucchini lasagna sounds boring. But this isn’t your grandma’s zucchini lasagna—unless your grandma is a culinary genius. This one's loaded with flavor, bursting with fresh herbs and creamy ricotta. Each bite is a symphony of textures and tastes.
Required Equipments
- 9x13 inch baking dish
- large bowl
- whisk
- oven
- spatula
Zucchini-Lasagna-with-a-Creamy-Filling
This vibrant and flavorful zucchini lasagna offers a lighter take on a classic comfort food. The creamy ricotta filling and tender zucchini layers create a dish that's both satisfying and healthy, perfect for a weeknight dinner or a special occasion.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Don't skip this step; otherwise, you'll be scrubbing baked-on cheese for ages.
- In a large bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup of the grated parmesan cheese, and the chopped fresh basil, oregano, and garlic. Season generously with salt and pepper. Mix well with a whisk until everything is nicely incorporated. This creamy mixture is the heart and soul of the dish!
- Slice the zucchini lengthwise into 1/4-inch thick slices. A mandoline slicer can make quick work of this, but a sharp knife will do the job just fine. Just be careful not to slice your finger tips off!
- Spread a thin layer of your creamy ricotta mixture at the bottom of the prepared baking dish. Top it with a layer of zucchini slices, slightly overlapping them. Think of it as building a delicious, veggie-filled tower.
- Repeat layering with creamy filling and zucchini slices. You should have about 3-4 layers, ending with a final layer of creamy filling. Sprinkle the remaining mozzarella cheese evenly over the top layer.
- Bake for 45-50 minutes, or until the zucchini is tender and the cheese is melted and bubbly. If the top starts browning too much before the inside is cooked through, you can loosely cover it with foil. You want gooey cheesy goodness, not a burnt offering!
- Let the lasagna rest for at least 15 minutes before cutting and serving. This allows the filling to set and makes for cleaner cuts. Trust me on this one! Otherwise, you'll have cheesy zucchini chaos.
- Garnish with extra fresh basil before serving. This final touch adds a pop of freshness and some serious pizzazz. Enjoy!
📝 Notes
- For extra flavor, you can add a pinch of red pepper flakes to the filling.
- Make sure your zucchini slices aren’t too thick or they won't cook through properly in the oven.
- Feel free to experiment with different herbs; Italian parsley would work well too!
🍎 Nutrition
Calories: 350kcal
Protein: 18g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 200mg
