Description
A lighter, greener version of classic lasagna featuring layers of zucchini, creamy ricotta, and rich tomato sauce.
Ingredients
Scale
- 3 Zucchini, thinly sliced
- 400 g Ricotta
- 200 g Mozzarella, shredded
- 100 g Parmesan, grated
- 1 Egg
- 1 can chopped tomatoes (400g)
- 1 clove Garlic, minced
- 1 Onion, diced
- 1 teaspoon Oregano
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions
- Prepare the Zucchini: Slice the zucchini thinly using a vegetable peeler or mandoline. Sprinkle a light layer of salt and let it rest for 30 minutes to draw out excess moisture.
- Make the Sauce: In a skillet, heat olive oil over medium heat. Sauté the diced onion and crushed garlic until soft, about 3-4 minutes. Add chopped tomatoes and oregano, season with salt and pepper. Simmer for about 10 minutes.
- Mix the Ricotta: In a bowl, combine ricotta, the egg, salt, and pepper. Stir until creamy and smooth.
- Layer the Lasagna: Grease a baking dish with olive oil. Layer zucchini slices, followed by the ricotta mixture, then some tomato sauce. Repeat layers until all ingredients are used, finishing with a top layer of zucchini.
- Top It Off: Sprinkle mozzarella and parmesan over the final layer. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving.
Notes
Allow zucchini to drain to avoid watery lasagna. Enjoy leftovers for up to three days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg