Description
This zucchini lasagna recipe is high on flavor but low in calories!
Ingredients
Scale
- 2 large zucchini
- 2 cups ricotta cheese
- 1 egg
- 1/4 cup shredded Parmesan cheese
- 1 tbsp Italian seasoning (I used a blend of oregano & basil)
- 2 cups pasta sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Slice your zucchini into thin strips. A mandolin slicer makes this easy, but a knife works too.
- Lay out on paper towels, lightly salt, and let sit for about 10 minutes. This helps get rid of some of the water.
- Heat up a skillet and lightly spray with non-stick spray or olive oil.
- Lay the zucchini flat on the skillet and cook for 1 minute, then flip each slice over and continue to cook for another minute.
- Spray a small casserole dish with non-stick spray, and line the bottom with zucchini strips.
- Combine the ricotta, egg, Parmesan, and seasoning in a small dish, until mixed.
- Top the zucchini with half of the cheese mixture, and then spread on a thin layer of pasta sauce.
- Repeat.
- Top with more zucchini strips and tomato sauce, and then sprinkle the mozzarella cheese on top.
- Bake for 35 minutes, or until the cheese on top begins to brown.
- To get a brown, bubbly cheese on top, turn the oven to broil for 2-3 minutes.