ZUCCHINI LASAGNA CASSEROLE
This Zucchini Lasagna Casserole tastes just fantastic and is another creative, low-carb version of the classic recipe for lasagna – best suited for a light lunch. Thin slices of zucchini substitute for pasta while filling this dish with that rich marinara, creamed ricotta, and gooey mozzarella seasoned with garlic powder and Italian herbs, salted and peppered, quite simply packed with flavour in every bite. It is easy to prepare and bake up into bubbly golden perfection that would satisfy both lasagna and casserole lovers. It’s a great meal prepping or quick weeknight dinner for all comfort without the carbs.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1
CUISINE
Italian, Fusion
PREPARATION / TECHNIQUES
Bake, Prepared in Advance, One-Pot Wonders
OCCASION / HOLIDAY
Family Dinner, Casual Gathering, Weeknight Meal, Spring and Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Low Carb, Gluten-Free, Vegetarian, Healthy, Kid Friendly
DISH TYPE
Casserole, Main Course, Comfort Food
INGREDIENTS OF ZUCCHINI LASAGNA CASSEROLE
- 1 small zucchini, sliced into thin strips
- 2 tbsp marinara sauce (no added sugar)
- 1 tbsp ricotta cheese
- 1 tbsp shredded mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 150
- Protein: 7g
- Fat: 10g
- Carbohydrates: 7g
- Fibre: 2g
- Sodium: 210mg
- Sugars: 3g
PREPARATION OF ZUCCHINI LASAGNA CASSEROLE
- Prepare Zucchini: Preheat oven to 180°C (350°F). Lightly salt the zucchini slices, place them on a paper towel for 5 minutes to draw out most of the moisture, and then pat them so they will not be soggy.
- Layer the Casserole: In a small 6-inch baking dish, put one tablespoon of marinara sauce on the bottom. Add a layer of zucchini slices, slightly overlapping the ends. Spread half of the ricotta over the zucchini, sprinkling it with garlic powder and Italian seasoning salt and pepper.
- Add More Layers: Add another layer of zucchini, marinara, the remainder of the ricotta, and spices. Top with shredded mozzarella and the rest of the marinara sauce.
- Bake: Put the baking dish in the oven until the cheese is melted, bubbly, and light brown. You might add some brownness at the top by broiling for 1 to 2 minutes.
- Serve: Let sit for a few minutes; serve warm with fresh herbs added as a garnish, if desired.
PREP TIME
10 minutes
COOKING TIME
20-25 minutes
TIPS
- Slice zucchini evenly on a mandoline so as not to cook it unevenly.
- Letting zucchini rest with salt helps release excess water and reduces the risk of a watery casserole.
- Add a small amount of extra ricotta or mozzarella between layers for a creamier texture.
VARIATIONS
- For a different flavour and texture, substitute with sliced eggplant.
- Add steamed mushrooms or spinach between the layers for added veg and fibre.
- A vegan version would use dairy-free ricotta and mozzarella cheese substitutes.
PREPPING AND STORAGE
- Fridge: Store in a tightly sealed container in the refrigerator for up to 3 days. Heat to at least 180°C (350°F) until hot throughout.
- Freezing: Wrap the cake well in foil and freeze for up to 2 months. Thaw overnight in the fridge and bake at 180°C (350°F) for 10-15 minutes.