The best zucchini lasagna you’ll ever try! Made from simple, wholesome ingredients that are keto, gluten-free, and vegetarian! The recipe includes special instructions on how to make sure your zucchini lasagna is firm and not watery.
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 4 whole Medium Zucchini
- 2 tablespoons Olive oil
- 2 cloves minced garlic
- ½ cups Diced red onion (about half an onion)
- 1 box 28 oz of crushed tomatoes
- 3 tablespoons Tomato Paste
- ½ teaspoon Oregano
- ½ teaspoon Thyme
- ¼ teaspoons Salt
- ½ cups Ricotta cheese
- ½ cups Ricotta cheese
- ½ cups Freshly grated parmesan cheese
- 1 whole beaten egg
- ¼ cups Freshly chopped basil
- ¼ teaspoons Salt
- ⅛ teaspoons Black pepper
- 2 cups Grated mozzarella cheese
Preparation
Preheat oven to 400ºF.
Using a mandolin, cut the zucchini lengthwise. I’m aiming for slices about 1/8 inch thick. Cut enough zucchini to make 16-20 equal-sized pieces.
Place the zucchini slices flat on a tray or cutting board and season generously with salt. Let them sit for 15 minutes. The salt will remove some of the moisture from the zucchini and prevent the lasagna from coming out too watery.
While the salted zucchini rests for 15 minutes, prepare the sauce by heating the olive oil in a large skillet on the stovetop over medium-high heat. Add garlic and onion and sauté until onion is translucent; about 3 minutes.
Stir in can of crushed tomatoes, tomato paste, oregano, thyme and salt. Bring to a light boil, stirring constantly, for 2 minutes. Reduce the heat to low and let the sauce simmer.
While the sauce simmers, prepare the cheese filling by combining the ricotta, Parmesan, egg, basil, salt and pepper in a small bowl. Put aside.
After the zucchini have rested for 15 minutes, pat each piece dry with paper towel. Turn the pieces over and tap again, making sure to remove as much water as possible.
Spread 1/4 cup tomato sauce in the bottom of a 9×9 casserole dish. Add four slices of zucchini side by side on top of the sauce. Add about 1/4 cup of the ricotta mixture over the zucchini noodles and spread evenly. Add 1/2 cup shredded mozzarella cheese on top of the ricotta.
Add enough tomato sauce to evenly cover the mozzarella cheese and continue to layer the lasagna with zucchini noodles, ricotta cheese and mozzarella cheese as explained in step 8. The recipe will make 4 or 5 layers. For the final layer, top with mozzarella cheese and freshly chopped basil.
Place the casserole in the oven and bake for 35 minutes or until the top layer of mozzarella is bubbly and browned.
Remove from the oven and let rest for 10 minutes. Garnish with fresh basil and serve!
