Description
Zucchini Lasagna Stacks with Ricotta and Tomato Sauce are a low-carb, gluten-free take on traditional lasagna, layered with tender zucchini slices, creamy ricotta, savory marinara, and melty mozzarella. They’re perfect as a light yet comforting meal.
Ingredients
Units
Scale
- 2–3 medium zucchini, thinly sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning or dried oregano
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice zucchini into thin strips (about ⅛ inch thick) using a mandoline or sharp knife. Lightly salt and set aside for 15 minutes to release moisture. Pat dry with paper towels.
- In a bowl, combine ricotta, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until smooth.
- On the prepared baking sheet, place a slice of zucchini. Top with a spoonful of ricotta mixture, a small spoonful of marinara sauce, and a sprinkle of mozzarella. Repeat layers 2–3 times to form stacks.
- Bake for 25–30 minutes, until the zucchini is tender and the cheese is melted and golden.
- Garnish with fresh basil or parsley and serve warm.
Notes
- Salting and drying the zucchini slices prevents watery lasagna.
- Use a mandoline for even zucchini slices.
- Swap ricotta with cottage cheese or dairy-free alternatives as needed.
- Make ahead and refrigerate unbaked stacks up to 1 day in advance.
Nutrition
- Serving Size: 1 stack
- Calories: 260
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg