Easy Zucchini Lasagna Loaf Recipe
This Easy Zucchini Lasagna Loaf is a low-carb, flavorful twist on classic lasagna, using thinly sliced zucchini instead of pasta sheets. Layered with creamy ricotta, rich marinara, and gooey mozzarella, it’s baked to golden perfection and makes a perfect weeknight meal or light comfort food.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
Vegetables
- 4 medium zucchinis (sliced into thin rounds)
Dairy
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Other
- 2 cups marinara sauce
- 1 tablespoon olive oil (for greasing)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna loaf.
- Prepare Zucchini Slices: Slice the zucchinis into thin rounds, sprinkle them with salt, and let them sit for 10-15 minutes to draw out excess moisture. Then, pat the slices dry thoroughly using paper towels to prevent a watery lasagna.
- Mix Ricotta Filling: In a small bowl, combine the ricotta cheese with garlic powder, dried oregano, salt, and pepper, mixing well to create a flavorful cheese layer.
- Assemble the Loaf: Grease a loaf pan with olive oil. Begin layering by placing zucchini slices evenly at the bottom, then spread a layer of the ricotta mixture, followed by marinara sauce, and sprinkle shredded mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the loaf pan with foil and bake in the preheated oven for 25 minutes. This step allows the flavors to meld and the cheese to melt under gentle heat.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is golden brown and bubbly, creating a delightful crust.
- Cool and Serve: Remove the lasagna loaf from the oven and let it cool for a few minutes to set. Slice into portions and serve, optionally drizzling with olive oil or garnishing with fresh basil or Parmesan cheese.
Notes
- For extra flavor, drizzle some olive oil on top before serving or sprinkle fresh basil or Parmesan cheese.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- Feel free to add other vegetables like mushrooms or spinach for a heartier lasagna loaf.
Keywords: zucchini lasagna, low carb lasagna, easy lasagna recipe, baked lasagna loaf, ricotta cheese, vegetable lasagna, Italian casserole
Find it online: https://busyrecipe.com/easy-zucchini-lasagna-loaf-recipe/