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To create this delightful dish, you’ll need the following ingredients:

Baked Zucchini Lasagna Mozzarella

Craving comfort food that’s also healthy? Discover the delicious Cheesy Baked Zucchini Lasagna, a lighter twist on a classic dish. This recipe replaces traditional pasta with thinly sliced zucchini, making it gluten-free and packed with nutrients. Layered with marinara sauce, creamy ricotta, and gooey mozzarella, this dish captures all the flavors you love without the heaviness. Perfect for family dinners or gatherings, it’s a wholesome meal that doesn’t compromise on indulgence.
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Ingredients
  

3 medium zucchinis, sliced lengthwise into thin strips

2 cups marinara sauce (homemade or store-bought)

2 cups ricotta cheese

1 large egg

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

Olive oil, for drizzling

Fresh basil leaves (for garnish)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 375°F (190°C).

      - Arrange the sliced zucchini on paper towels, sprinkling them lightly with salt. Allow them to rest for 15-20 minutes; this process will help draw out excess moisture.

        - After resting, pat the zucchini strips dry with additional paper towels to remove the salt and excess liquid.

          Make the Ricotta Mixture:

            - In a medium mixing bowl, combine the ricotta cheese, egg, minced garlic, dried basil, oregano, and a pinch of salt and pepper. Stir well until all ingredients are thoroughly blended, creating a creamy filling. Set the mixture aside.

              Assemble the Lasagna:

                - In a 9x13 inch baking dish, start by spreading a thin layer of marinara sauce evenly across the bottom.

                  - Layer half of the zucchini strips over the marinara, followed by half of the ricotta mixture. Spread this mixture evenly using a spatula.

                    - Next, sprinkle a layer of shredded mozzarella cheese over the ricotta.

                      - Repeat the layering process: pour another layer of marinara, add the remaining zucchini strips, another half of the ricotta mixture, and a second layer of mozzarella.

                        - Conclude with a final layer of marinara on top, followed by an abundant sprinkle of mozzarella cheese and a generous topping of grated Parmesan.

                          Bake the Lasagna:

                            - Drizzle a small amount of olive oil over the top layer to enhance browning. Then, cover the baking dish tightly with aluminum foil.

                              - Bake in the preheated oven for 30 minutes. After this time, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is nicely bubbly and golden brown on top.

                                Let it Rest:

                                  - Once fully baked, take the lasagna out of the oven and let it rest for about 10 minutes. This resting time allows the layers to set, making it easier to serve.

                                    Garnish and Serve:

                                      - Just before serving, garnish the lasagna with fresh basil leaves for a pop of color and flavor. Slice into portions and serve warm to enjoy your delectable cheesy zucchini lasagna!

                                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8