Zucchini Lasagna Stacks with Ricotta and Tomato Sauce

Zucchini Lasagna Stacks are a low-carb, gluten-free alternative to traditional lasagna, made by layering thinly sliced zucchini with creamy ricotta cheese, savory marinara, and melted mozzarella. Baked into individual stacks, they offer all the comforting flavors of lasagna without the heaviness of pasta.

Why You’ll Love This Recipe

These lasagna stacks are both healthy and satisfying, making them perfect for weeknight dinners or meal prep. They’re easy to assemble, visually appealing, and packed with flavor. Whether you’re eating low-carb, avoiding gluten, or just looking to get more vegetables into your meals, this dish is a delicious and practical option.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Zucchini, thinly sliced lengthwise
• Olive oil
• Salt and pepper
• Ricotta cheese
• Egg (to bind the ricotta)
• Garlic powder
• Italian seasoning or dried oregano
• Marinara sauce
• Mozzarella cheese, shredded
• Fresh basil or parsley (for garnish)

Directions

1. Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Zucchini: Slice zucchini into thin, even strips using a mandoline or knife. Lightly salt and set aside for 15 minutes to draw out excess moisture. Pat dry.
3. Make the Ricotta Mixture: In a bowl, mix ricotta, egg, garlic powder, Italian seasoning, salt, and pepper until smooth.
4. Assemble the Stacks: On the prepared baking sheet, place one zucchini slice. Add a spoonful of ricotta mixture, a small spoonful of marinara, and a sprinkle of mozzarella. Repeat layers to create 3–4 high stacks per serving.
5. Bake: Bake for 25–30 minutes until zucchini is tender and cheese is melted and golden.
6. Garnish and Serve: Top with fresh basil or parsley and serve warm.

Servings and Timing

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Variations

• Add Protein: Include ground beef or turkey between layers.
• Vegan Option: Use dairy-free ricotta and cheese alternatives, and skip the egg.
• Spicy Kick: Add red pepper flakes or spicy marinara sauce.
• Different Veggies: Alternate layers with eggplant or roasted bell peppers.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or microwave until heated through.
Freezing: Freeze baked stacks in individual portions. Reheat from frozen or thaw first.

FAQs

How thin should I slice the zucchini?

Aim for about ⅛ inch thick. A mandoline slicer ensures uniform slices for even cooking.

Do I need to peel the zucchini?

No, the skin is edible and helps the slices hold their shape.

How do I prevent watery lasagna?

Salt and pat dry the zucchini before layering. This removes excess moisture.

Can I use cottage cheese instead of ricotta?

Yes, blend cottage cheese for a smoother texture if preferred.

Is this dish keto-friendly?

Yes, it’s naturally low in carbs and high in fat and protein.

Can I make these ahead of time?

Yes, assemble and refrigerate them a day ahead. Bake when ready to serve.

What sauce works best?

Use a thick, low-sugar marinara to keep the stacks from becoming soggy.

Can I grill the zucchini slices?

Yes, grilling adds a smoky flavor and helps dry them out before baking.

What cheese can I use besides mozzarella?

Try provolone, Parmesan, or an Italian cheese blend.

Can I layer these in a baking dish like traditional lasagna?

Absolutely. Arrange slices in a casserole dish for a full-pan version.

Conclusion

Zucchini Lasagna Stacks with Ricotta and Tomato Sauce are a healthy, satisfying alternative to traditional pasta lasagna. Easy to prepare and layered with rich flavors, they’re a smart choice for anyone looking to enjoy comfort food without the carbs. Whether you’re following a special diet or just love fresh ingredients, this dish is sure to become a household favorite.

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