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You are here: Home / Main Dishes / Zucchini Lasagna

Zucchini Lasagna

December 7, 2016 by Salubrious RD Leave a Comment

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If you have that craving for lasagna, but you just don’t know if you should give in, think about it a little more and make this! Zucchini lasagna is the perfect compromise between “I don’t really need the carbs” and “I really want lasagna.”

5 Reasons why I love this dish:

  1. Zucchini is high in vitamin C. Let’s all stay healthy for the holiday season, shall we?
  2. Ricotta is high in calcium and protein, 2 nutrients I need more of in my life.
  3. Tomato sauce is one of the most versatile products on the market. Sometimes I like to make my own, but when I’m short on time, I look for a jarred sauce with no added sugar.
  4. I don’t miss the pasta.
  5. The flavor is amazing. No lie.

Here is how you make it:

And here’s the recipe:

Zucchini Lasagna
Recipe Type: Vegetarian Main Dish
Author: Sarah Pflugradt
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Serves: 6 servings
Ingredients
  • 1 medium summer squash
  • 1 medium green zucchini
  • 2 Tablespoons olive oil
  • 1 teaspoon salt, divided
  • fresh ground black pepper
  • 15 oz ricotta cheese
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic powder
  • 2 cups your favorite pasta sauce
  • 1.5 cups shredded mozzarella
Instructions
  1. Slice zucchini on the long side into 1/2″ slices and set aside
  2. In a skillet over medium heat, add 2 Tablespoons olive oil
  3. Add zucchini and sprinkle with a pinch of each salt and pepper
  4. When it starts to get soft, turn over and sauté for an additional 1-2 minutes
  5. Remove and repeat with remaining zucchini, set aside
  6. In a small bowl, add ricotta, 1/4 teaspoon salt, red pepper flakes, garlic powder, and egg and mix together
  7. Preheat oven to 375°F
  8. In an oven proof skillet or baking dish add 1/4 cup tomato sauce
  9. Top with a layer of zucchini, then half of the ricotta mixture and then half of the remaining sauce
  10. Add 1/2 cup mozzarella cheese
  11. Repeat with a layer of zucchini, remaining ricotta, remaining sauce and remaining cheese
  12. Bake in oven for 20-25 minutes or until the top is bubbly and brown
  13. Allow it to cool for at least 15 minutes before serving
3.5.3217

 

 

Filed Under: Main Dishes, Vegetarian, Videos Tagged With: zucchini lasagna

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Salubrious RD

Sarah is a registered dietitian who is committed to leading a healthier life by eating real food and providing tools and education for others to do the same

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