Hearty Zucchini Lasagna Not Watery
A delicious and comforting lasagna made with layers of zucchini, ricotta, mozzarella, and marinara sauce, ensuring a satisfying and non-watery experience.
Ingredients
Vegetables
- 4 medium zucchini, thinly sliced Opt for firm, fresh zucchini.
Cheese
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
Sauce and Seasoning
- 2 cups marinara sauce Use a quality brand or homemade.
- 1 large egg, beaten
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- to taste salt and pepper
Garnish (Optional)
- a handful fresh basil, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini thinly lengthwise. Lay them out on a clean kitchen towel and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture. Gently pat with another towel to dry.
Prepare Cheese Mixture
- In a mixing bowl, combine the ricotta cheese, beaten egg, garlic powder, salt, pepper, and dried Italian herbs. Mix well to combine all the ingredients.
Assemble the Lasagna
- In a baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer the zucchini slices over the sauce, followed by half of the ricotta mixture, half of the mozzarella cheese, and another layer of marinara.
- Repeat the layering process, finishing with zucchini slices topped with marinara sauce and the remaining mozzarella and Parmesan cheese.
Bake
- Cover the dish with aluminum foil (to prevent over-browning) and bake for 25-30 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
Cool and Serve
- Remove from the oven and allow it to cool for about 10-15 minutes before slicing.
- Garnish with fresh basil if desired and serve warm.
Notes
Top tips: Use fresh zucchini to avoid wateriness, salt and pat zucchini to reduce water content, keep an eye on baking time, and feel free to customize layers with different cheeses or vegetables like spinach or bell peppers.