Zucchini Lasagna Recipe
Skip the empty carbs of pasta and make this super yummy zucchini lasagna recipe. Just as satisfying as the traditional version but way healthier.
Ingredients
- 1 giant zucchini or 3-4 large grocery store sized ones
- 1 pint ricotta cheese
- 1-2 jars marinara sauce depending on size and how saucy you like things
- 1 lbs Italian Sausage cooked.
Instructions
- Prep your sauce by cooking up the meat if you’re using some and mix with your favorite marinara sauce.
- Then make your noodles by shredding the zucchini with a potato peeler.
- Then starting with a layer of sauce, then a layer (about 2 pieces thick) of zuccini noodles, then a layer of ricotta.
- Repeat until your pan is full an you’re out of ingredients making sure to finish with a layer of sauce. I used about 3 full layers of each.
- Throw on a layer of shredded mozzarella
- bake at 400 for about an hour or until the zucchini is cooked through and tender.
- Let sit for a few minutes before serving.
Notes
When you serve it you will notice that the zucchini will give off some water. I usually just sop some up with a paper towel when I plate it. It still tastes super yummy and holds it’s shape. Hope you like it.
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