Description
This Easy Zucchini Lasagna Loaf is a healthier, low-carb alternative to traditional lasagna, featuring layers of zucchini, ricotta, mozzarella, and marinara sauce. It’s perfect for a quick, comforting meal.
Ingredients
Units
Scale
- 4 medium zucchinis (sliced into thin rounds)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1 tablespoon olive oil (for greasing)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis into thin rounds. Salt the zucchini slices and let them sit for 10-15 minutes to remove excess moisture. Pat them dry with a paper towel.
- In a small bowl, mix the ricotta cheese with garlic powder, oregano, salt, and pepper.
- Grease a loaf pan with olive oil. Layer the zucchini slices at the bottom of the pan, followed by a layer of ricotta cheese, marinara sauce, and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
- Cover the pan with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before slicing into portions. Serve and enjoy!
Notes
- For extra flavor, drizzle some olive oil on top before serving or sprinkle fresh basil or Parmesan cheese.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Feel free to add other veggies like mushrooms or spinach for a more hearty lasagna loaf.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg