Zucchini Lattice Lasagna
Absolutely, there's no denying the deliciousness of classic lasagna. However, every now and then, we yearn for a version that's a bit lighter on the carbs. That's where this zucchini lattice lasagna comes into play, offering a perfect solution to lighten up the traditional dish for the summer season.Pro tip: Zucchini tends to release some water during the cooking process, so we recommend gently patting it with a paper towel once the lasagna is cooked. To achieve a bubbly and crispy cheese topping, you can then broil it for an extra touch of perfection. ????
Ingredients
- 2 c. ricotta
- 1 c. freshly grated Parmesan, plus more for sprinkling
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. marinara sauce
- 3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels
- 3 c. shredded mozzarella
Instructions
- Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
- Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.
- For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.
- Sprinkle with more Parmesan and season with salt and pepper.
- Bake until melty and zucchini is cooked through, 30 minutes.
- Let rest for 10 minutes before slicing.
Nutrition
Calories: 2974kcalCarbohydrates: 74gProtein: 214gFat: 197gSaturated Fat: 114gCholesterol: 999mgSodium: 6450mgPotassium: 4941mgFiber: 19gSugar: 52gCalcium: 4835mgIron: 14mg
Tried this recipe?Let us know how it was!