Print

Easy Cheesy Zucchini Lasagna No Noodles

easy cheesy zucchini lasagna - featured image
Print Recipe

A comforting and satisfying low-carb lasagna made with thinly sliced zucchini instead of noodles, layered with creamy ricotta, mozzarella, and marinara sauce. Perfect for cozy dinners or crowd-pleasing potlucks.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
  • Kosher salt, to taste
  • 1 ½ cups ricotta cheese (about 375g), full-fat
  • ½ cup cottage cheese (125g), small-curd (optional)
  • 2 cups shredded mozzarella cheese (about 200g)
  • ½ cup grated parmesan cheese (50g)
  • 1 large egg, room temperature
  • 2 cups marinara sauce (about 16 fl oz or 480ml)
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning or a handful of fresh basil leaves, chopped
  • Freshly ground black pepper, to taste

Instructions

  1. Slice 4 medium zucchinis lengthwise into roughly 1/8-inch thick slices. Lay them flat on a baking sheet lined with paper towels. Sprinkle kosher salt evenly over both sides of each slice. Let them sit for 15-20 minutes to draw out moisture.
  2. After salting, use fresh paper towels to gently press and blot the zucchini slices, removing excess water.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
  4. In a bowl, combine 1 ½ cups ricotta cheese, ½ cup cottage cheese (optional), 1 large egg, ½ cup grated parmesan, sautéed garlic, 1 teaspoon dried Italian seasoning or chopped fresh basil, and freshly ground black pepper. Stir until well blended and creamy.
  5. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
  6. Spread about ½ cup of marinara sauce evenly on the bottom of the dish. Layer zucchini slices to cover the sauce completely. Spread a third of the cheese mixture over the zucchini, then sprinkle a third of the shredded mozzarella. Repeat these layers—sauce, zucchini, cheese mixture, mozzarella—two more times until all ingredients are used, finishing with a generous layer of mozzarella on top.
  7. Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes, or until the cheese on top is golden and bubbly.
  8. Let the lasagna cool for 10-15 minutes before slicing to help it set and make serving easier.

Notes

Salting and pressing zucchini slices is crucial to avoid watery lasagna. Use a serrated knife to cut for cleaner slices. Let the lasagna rest before serving to set properly. For vegan or dairy-free versions, substitute cheeses with plant-based alternatives. You can add meat or extra veggies for variations.

Nutrition

Keywords: zucchini lasagna, low-carb lasagna, no noodle lasagna, cheesy zucchini recipe, keto lasagna, gluten-free lasagna, easy dinner, healthy comfort food

Find it online: https://tastypierecipes.com/easy-cheesy-zucchini-lasagna-no-noodles-recipe-for-perfect-low-carb-dinner/