This low-carb zucchini lasagna replaces traditional noodles with thinly sliced zucchini layered with ricotta cheese, mozzarella, parmesan, fresh herbs, and marinara sauce. The zucchini is salted and pressed to remove excess moisture, ensuring a non-watery, tender lasagna that bakes to a golden, bubbly finish.
Plat principal https://cookandmark.com/recettes/283/zucchini-lasagna 4 large · Zucchini · ends trimmed, sliced into ¼ inch planks 1 15 ounce container · Whole milk ricotta 2 cups grated, divided · Low-moisture mozzarella cheese · divided ½ cup grated, optional · Parmesan cheese · grated 2 tablespoons chopped · Parsley · chopped 2 tablespoons chiffonade · Basil · chiffonade 1 · Egg 1 clove grated · Garlic clove · grated ½ teaspoon · Italian seasoning ¼ teaspoon · Crushed red pepper flakes ¼ teaspoon plus more for zucchini · Salt ¼ teaspoon · Black pepper 1 24 ounce jar · Marinara saucePlace a layer of paper towels on a rimmed sheet pan and arrange a single layer of zucchini slices on top. Lightly season both sides with salt. Cover with another layer of paper towels, then add another layer of zucchini. Top with a final layer of paper towels.
Place a second sheet pan atop the layered zucchini and add weight using cans or heavy pans. Let it press for 1 hour to draw out moisture. Afterward, carefully blot the zucchini with paper towels to remove excess water.
Preheat the oven to 400°F (200°C). In a medium bowl, combine ricotta, 1½ cups grated mozzarella, most of the parmesan (if using), chopped parsley, chiffonade of basil, grated garlic, egg, Italian seasoning, crushed red pepper flakes, salt and black pepper. Mix until well blended.
Spread about ½ cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Arrange a layer of zucchini slices to cover the bottom completely.
Spread a quarter of the ricotta cheese mixture evenly over the zucchini layer, then spoon about ¾ cup of marinara sauce over the cheese. Repeat layering zucchini, ricotta mixture, and marinara sauce two more times.
For the fourth and final layer, place only zucchini slices topped evenly with the remaining ricotta mixture. Sprinkle the remaining mozzarella and parmesan cheese on top.
Bake the assembled lasagna for 45 minutes or until the top is golden brown and bubbling. Remove from oven.
Allow the lasagna to cool for at least 30 minutes before slicing to let it set. If excess liquid has accumulated, gently spoon it off before serving.