Let's be honest, lasagna is usually a heavy, carb-loaded affair. But not this time! This recipe swaps out the traditional pasta sheets for zucchini noodles, creating a lighter, fresher take on a classic comfort food. It's a guilt-free indulgence—almost.
The star of the show is, of course, the Pepper Jack cheese sauce. It’s creamy, flavorful, and packs just the right amount of spice. I added cannellini beans for a boost of protein and heartiness, it’s like a secret ingredient that elevates the whole thing. Trust me on this one. This recipe is perfect for a weeknight dinner or a casual get-together. It’s impressive, delicious, and (relatively) healthy. Prepare for compliments galore.
Required Equipments
- 9x13 inch baking dish
- large saucepan
- whisk
- grater
- measuring cups and spoons
Zucchini-Lasagna-with-a-Pepper-Jack-Cheese-Sauce
This recipe offers a lighter, healthier twist on classic lasagna using zucchini noodles and a flavorful pepper jack cheese sauce. It’s a delicious and satisfying meal perfect for weeknights or special occasions.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Don't skimp on the greasing; nobody likes stuck-on lasagna!
- Make the Pepper Jack Cheese Sauce: In a large saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. This is where the magic happens! Gradually whisk in 2 cups of milk. Keep whisking—it's crucial to avoid lumps. Bring the mixture to a simmer, then reduce heat to low. Stir in 1.5 cups of shredded Pepper Jack cheese, 1/4 teaspoon of salt, and a pinch of black pepper. Stir until the cheese is melted and the sauce is smooth and creamy. Mmm, cheesy goodness!
- Prepare the Zucchini Noodles: Zucchini noodles can be tricky. If you have a spiralizer, use it! If not, use a vegetable peeler to create long, thin ribbons. You'll need about 3 medium zucchini. Sauté the zucchini noodles in olive oil for a couple of minutes until slightly softened. Dont overcook them; we still want some texture!
- Layer the Lasagna: Spread a thin layer of the cheese sauce on the bottom of your prepared baking dish. Layer half of the zucchini noodles over the sauce. Sprinkle half of a 15-ounce can of drained and rinsed cannellini beans over the zucchini. Add a layer of cheese sauce, more zucchini, and the remaining beans. Top with the remaining cheese sauce. Sprinkle with additional cheese if desired—because why not?
- Bake: Bake for 25-30 minutes, or until the top is golden brown and bubbly. If the top starts browning too quickly, loosely cover with foil.
- Cool slightly before serving. This lasagna is amazing warm, but it’s also fantastic at room temperature. Enjoy!
📝 Notes
- Feel free to experiment with different types of beans or add other vegetables to the lasagna!
- If your zucchini noodles release too much moisture during cooking, simply drain them before layering into your lasagna.
- For extra flavor, add a pinch of garlic powder or onion powder to the cheese sauce. Yumm!
🍎 Nutrition
Calories: 350
Protein: 15g
Fat: 18g
Carbohydrates: 25g
Fiber: 8g
Calcium: 200mg
