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zucchini lasagna recipe With Roasted Tomato Stripe
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This zucchini lasagna recipe, featuring roasted tomato stripe, is a simple yet elegant dish designed for busy families. It offers a healthy and satisfying meal with rich, savory aromas, golden edges, and a creamy center.
Ingredients
- 3 medium zucchini (about 2 lbs or 900g), thinly sliced lengthwise into 0.125-inch strips
- 15 oz (425g) part-skim ricotta cheese
- 24 oz (680g) good quality, low-sodium marinara sauce
- 2 cups (225g) shredded mozzarella cheese
- 0.5 cup (50g) grated Parmesan cheese
- 1 pint (about 2 cups or 300g) cherry or grape tomatoes, halved
- 2 Tbsp (30ml) olive oil
- 2 cloves garlic, minced
- 0.5 cup (20g) chopped fresh basil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Vegetables: Slice zucchini lengthwise into 0.125-inch thick strips. Halve cherry or grape tomatoes. Mince garlic finely. (Tip: Lightly salt zucchini slices and let sit for 15 minutes, then pat dry to draw out excess moisture.)
- Roast Tomatoes: Toss halved tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper on a sheet pan. Roast at 400(degree)F (200(degree)C) for 15-20 minutes until bursting and slightly caramelized.
- Mix Cheese Filling: In a medium bowl, combine ricotta cheese, Parmesan, half of the chopped basil, salt, and pepper. Stir well until evenly blended and creamy.
- Assemble Lasagna: Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer with zucchini strips (slightly overlapping), then ricotta mixture, then mozzarella. Repeat layers, ending with mozzarella on top.
- Add Roasted Tomato Stripe: Artfully arrange the roasted tomatoes in a stripe down the center (or across) the final mozzarella layer.
- Bake: Cover the dish with foil and bake at 375(degree)F (190(degree)C) for 30 minutes. Remove the foil and bake for another 10-15 minutes, until bubbly and golden brown.
- Rest: Let the zucchini lasagna rest for 10-15 minutes before serving to set the layers.
Notes
To prevent a watery lasagna, lightly salt zucchini slices and let them sit for 15 minutes before patting dry. If the top is too pale, broil for 2-3 minutes at the end; watch carefully to prevent burning. If too dry, add an extra splash of marinara or vegetable broth to the sauce before assembly. For blandness, increase seasoning with more fresh herbs, garlic powder, or a pinch of red pepper flakes.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 60 mg