Zucchini Lasagna – Low-Carb Recipe
Hi Everyone! Are you ready to make a tasty and healthy Zucchini Lasagna?
If you want a quick and nutritious meal, you’re in the right spot! Let’s dive in and discover how to prepare this delicious dish that’s good for you and doesn’t take long to make.
What is Zucchini Lasagna Made Of?
Zucchini Lasagna is made using layers of thinly sliced zucchini instead of traditional lasagna noodles.
It typically includes marinara sauce, ricotta cheese, mozzarella cheese, and sometimes ground meat. The layers are stacked together with the zucchini acting as a noodle substitute.
It’s a tasty and low-carb alternative to traditional lasagna, packed with flavors and nutrients.
Why is My Zucchini Lasagna Watery?
If your Zucchini Lasagna turns out watery, it’s often due to the zucchini’s high water content. To prevent this, you can take a few steps.
Begin by salting the zucchini slices and letting them sit for about 15-20 minutes to draw out excess moisture. Afterward, pat them dry with a paper towel. Consider pre-cooking the zucchini slices by roasting or sautéing them briefly to remove extra moisture before layering.
Opt for a thicker marinara sauce and avoid using too much sauce between layers to minimize excess liquid. If you’re using ricotta cheese, ensure it’s drained well before layering.
During baking, leave the lasagna uncovered so any additional moisture can evaporate. Following these steps can help you achieve a less watery and more delicious Zucchini Lasagna.
Do You Bake Lasagna Covered or Uncovered?
Lasagna is typically baked uncovered. Baking it uncovered allows the top layer to brown and develop a delicious crust while allowing excess moisture to evaporate.
This results in a flavorful and well-textured lasagna. If you notice the top layer browning too quickly, you can cover it with foil during the last few minutes of baking.
Zucchini Lasagna
Ingredients
- Fresh zucchinis thinly sliced
- Marinara sauce homemade or store-bought
- Ricotta cheese
- Mozzarella cheese grated
- Parmesan cheese grated
- Ground meat optional
- Fresh basil leaves
- Olive oil
- Salt pepper, and Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis thinly lengthwise. Sprinkle with salt and let sit for 10 minutes, then pat dry.
- In a bowl, mix ricotta cheese, dried basil, dried oregano, salt, and pepper.
- In a baking dish, layer marinara sauce, zucchini slices, ricotta mixture, and mozzarella cheese.
- Repeat the layers until you run out of ingredients, finishing with a layer of marinara sauce and mozzarella cheese.
- Bake uncovered for 35-40 minutes until the cheese is bubbly and golden.
- Let it cool slightly before slicing and serving.