Zucchini and Basil Lasagna

Elevate your dinner table with this irresistible Zucchini and Basil Lasagna, a lighter, veggie-forward twist on the classic Italian favorite. Perfect for summer or anytime you crave a fresh, comforting meal, this recipe swaps traditional pasta for thinly grilled zucchini slices, creating a gluten-free and low-carb masterpiece. Layers of creamy ricotta infused with fresh basil and garlic, velvety marinara sauce, and gooey mozzarella cheese melt together for a dish bursting with vibrant, herbaceous flavor in every bite. Ready in just over an hour, this lasagna is perfect for weeknight dinners or an impressive addition to your next gathering. Garnish with a sprinkle of Parmesan and fresh basil for a truly show-stopping presentation.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 medium (sliced lengthwise) Zucchini
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1.5 cups Ricotta cheese
• 1 large Egg
• 0.75 cups (grated) Parmesan cheese
• 1 cup (chopped) Fresh basil leaves
• 2 cloves (minced) Garlic
• 2 cups Marinara sauce
• 2 cups (shredded) Mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the zucchini by slicing them lengthwise into thin strips, about 1/8-inch thick. Lay the slices on a clean kitchen towel, sprinkle lightly with salt, and let sit for 10 minutes to draw out excess moisture. Pat them dry with another towel.

Step 3

Heat a grill pan or large skillet over medium-high heat. Brush the zucchini strips with olive oil and grill them for about 2 minutes per side, until softened and lightly charred. Set aside to cool.

Step 4

In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of Parmesan cheese, chopped basil, minced garlic, and a pinch of salt and pepper. Mix until evenly combined.

Step 5

Spread about 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 6

Layer 1/3 of the grilled zucchini slices over the marinara sauce, overlapping them slightly.

Step 7

Spread 1/3 of the ricotta mixture evenly over the zucchini layer.

Step 8

Sprinkle 1/3 cup of shredded mozzarella cheese over the ricotta mixture, followed by a couple of spoonfuls of marinara sauce.

Step 9

Repeat the layering process two more times (zucchini, ricotta, mozzarella, and marinara) until all the ingredients are used, ending with a final layer of mozzarella cheese on top.

Step 10

Sprinkle the remaining Parmesan cheese over the top layer of mozzarella.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Step 12

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.

Step 13

Serve warm, garnished with additional fresh basil if desired.

Nutrition Facts

Serving size	1851.2 grams (1851.2g)

Amount per serving	% Daily Value*
Calories	2227

Total Fat 151.50g	194%
Saturated Fat 72.30g	362%
Polyunsaturated Fat 6.70g
Cholesterol 659mg	220%
Sodium 11092mg	482%
Total Carbohydrate 97.70g	36%
Dietary Fiber 9.60g	34%
Total Sugars 55.60g
Protein 136.80g	274%

Vitamin D 90IU	450%
Calcium 3945mg	303%
Iron 6mg	33%
Potassium 2084mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 23.8%

Carbs: 17.0%