Zucchini Lasagna
A lighter take on lasagna with tender zucchini slices layered with rich tomato sauce and creamy cheeses, topped with fresh basil. Perfect for a weeknight dinner.
- Total time
- 45 min
- Servings
- 6
- Calories
- 320
- Protein
- 18g
Ingredients
- 3 medium zucchini
- 2 tbsp olive oil
- 2 cups tomato sauce
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella
- ½ cup grated parmesan
- ¼ cup fresh basil
Instructions
- 1
Preheat oven to 375°F. Slice the 3 zucchini lengthwise into 1/4-inch thick strips. Brush both sides with 1 tbsp olive oil and season with salt and pepper.
- 2
Heat a large skillet over medium-high. Working in batches, cook zucchini slices until lightly golden, about 2 minutes per side. Set aside on paper towels.
- 3
In a small bowl, mix the 1 cup ricotta with 1/4 cup grated parmesan and a pinch of salt. Spread 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish.
- 4
Layer half the zucchini slices over the sauce, then spread half the ricotta mixture, sprinkle with 1/2 cup mozzarella, and pour 3/4 cup tomato sauce over. Repeat layers with remaining zucchini, ricotta, 1/2 cup mozzarella, and 3/4 cup sauce.
- 5
Top with remaining 1/2 cup mozzarella and 1/4 cup parmesan. Bake uncovered until bubbly and golden on top, about 25-30 minutes.
- 6
Let rest for 5 minutes, then scatter the 1/4 cup fresh basil leaves over the top before serving.
Tools you’ll need
- 9x13-inch baking dish
- Large skillet
- Chef's knife
- Cutting board
- Mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
