Description
An impressive, low-carb lasagna that uses thin slices of zucchini instead of pasta noodles. Layered with a creamy herbed ricotta filling, marinara sauce, and melted mozzarella, this dish is elegant, make-ahead friendly, and perfect for dinner parties or keto diets.
Ingredients
Scale
- 3 to 4 large zucchini (about 2 pounds / 900g), firm and medium-sized
- 2 teaspoons sea salt
- 15 ounces (425g) whole-milk ricotta cheese
- 1 large egg
- 1/4 cup fresh herbs (basil, parsley, and oregano), finely chopped
- 2 cloves garlic, minced
- 1/2 cup (50g) Parmesan cheese, freshly grated
- Salt and black pepper to taste
- 2 cups (480ml) marinara sauce (low sugar)
- 2 cups (200g) low-moisture, part-skim mozzarella cheese, shredded
- 1 tablespoon olive oil
- Red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Wash zucchini and trim ends. Slice lengthwise into 1/8-inch thin strips using a Y-peeler.
- Lay zucchini strips on a baking sheet or plate, sprinkle generously with sea salt, and let sit for 15-20 minutes to draw out moisture.
- Pat zucchini strips completely dry with paper towels.
- In a medium bowl, whisk together ricotta, egg, minced garlic, Parmesan, fresh herbs, salt, pepper, and red pepper flakes until smooth.
- Warm marinara sauce in a small saucepan over low heat for 2-3 minutes (optional but recommended).
- Lightly grease a 9×13 inch baking dish.
- Spread a thin layer of marinara sauce on the bottom of the dish.
- Arrange a single layer of zucchini strips over the sauce.
- Spoon dollops of ricotta mixture over the zucchini and spread gently.
- Drizzle or spoon a layer of marinara sauce over the ricotta.
- Sprinkle a little mozzarella on top.
- Repeat the layering process (zucchini, ricotta, sauce, mozzarella) 3-4 times.
- Finish with a final layer of zucchini, a generous topping of sauce, and a heavy dusting of mozzarella.
- Lightly brush the top layer of zucchini with olive oil.
- Cover the dish with foil and bake for 25 minutes.
- Remove foil and bake for another 20-25 minutes until cheese is melted, bubbly, and browned.
- Let the lasagna rest for at least 15 minutes before cutting to allow layers to set.
Notes
Do not skip salting and drying the zucchini, as this prevents the lasagna from becoming watery. Use low-moisture mozzarella for best melting results. Let the lasagna rest for 15 minutes before slicing to ensure clean cuts. This recipe is naturally gluten-free; ensure your marinara and ricotta are certified gluten-free if necessary.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 square slice
- Calories: 280
- Sugar: 4
- Sodium: 520
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 18
Keywords: low-carb, zucchini lasagna, keto dinner, gluten-free, herbed ricotta, healthy lasagna, dinner party ideas