September 8, 2024 20 Comments
Lasagna is a classic favorite that tops many food lists, and I decided to put a healthy twist on it with my baked zucchini lasagna recipe.
Just like Garfield, my son can’t resist a good lasagna. However, I wanted to make a healthier version because he could eat it all day if he had the chance. So, I came up with a baked zucchini lasagna recipe to enjoy the flavors of lasagna with a lighter twist.
My initial attempt at using zucchini instead of noodles didn’t go as planned. The dish turned out too watery and lacked the traditional lasagna feel. But, with a few tweaks and a layer of zucchini, I created a version that even my son couldn’t resist.
While this may not be the healthiest casserole out there, it’s definitely a step up from the calorie-heavy classic. I often make two batches and freeze one for an easy dinner option.
I love using my 9×13 casserole dish for this recipe as it’s a kitchen staple that many people have. Zucchini is such a versatile and budget-friendly ingredient, and I love finding new ways to incorporate it into dishes like my Mexican Zucchini Boats and zucchini breakfast muffins.
Sneaky Zucchini Lasagna
Reprinted from Snack Girl to the Rescue!
Serves 8, 1 ¼ cups per serving
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Ingredients
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire-roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Instructions
Preheat the oven to 375°F degrees.
Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup of sauce and top with the remaining 3 pasta sheets. Finish with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to melt the cheese. Let it sit for 5 to 10 minutes before serving.
Nutrition Facts
254 calories,
10.8 g fat,
5.7 g saturated fat,
24.3 g carbohydrates,
6.3 g sugar,
16.6 g protein,
2.5 g fiber,
644 mg sodium, 8 Freestyle SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
