Description
Mediterranean-inspired zucchini lasagna delivers robust layers of flavor without traditional pasta noodles. Hearty vegetable slices replace standard ingredients, creating a lighter yet satisfying meal you’ll crave again.
Ingredients
Scale
- 3 large zucchinis (about 1 ½ lbs or 680 g)
- 20 oz (567 g) cremini mushrooms, sliced
- 15 oz (425 g) spinach, rinsed and drained
- 1 lb (454 g) mozzarella cheese
- 3 cups (680 g) low-fat cottage cheese
- 1 cup (100 g) freshly grated Parmesan cheese
- 2 eggs, beaten
- 2 24-oz (680 g) jars marinara sauce
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, minced
- 6 fresh basil leaves
- 2 tbsps (30 ml) fresh flat-leaf parsley leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preparation: Preheat oven to 350°F (175°C), creating an optimal thermal environment for lasagna preparation.
- Mushroom Foundation: In a skillet, caramelize sliced mushrooms in olive oil over medium-high heat for 10 minutes, releasing deep, earthy flavors. Introduce minced garlic and fold in fresh spinach until delicately wilted.
- Zucchini Preparation: Slice zucchinis lengthwise into ultra-thin strips, approximately 1/16 inch thick. Carefully blot moisture with paper towels to ensure structural integrity during baking.
- Cheese Mixture: Blend cottage cheese, Parmesan, eggs, basil, parsley, salt, and black pepper in a large mixing bowl, creating a harmonious herbed cheese amalgamation.
- Layering Technique: In a 13×9 inch baking dish, create a strategic layering approach. Begin with a third of the mushroom-spinach mixture, followed by marinara sauce, zucchini strips arranged in slightly overlapping formation.
- Cheese Stratification: Distribute herbed cheese mixture and grated mozzarella across layers, repeating the process to build complexity and depth of flavor.
- Final Assembly: Top with remaining mushroom-spinach mixture and a generous drizzle of marinara sauce. Sprinkle remaining Parmesan cheese as the crowning element.
- Baking and Resting: Bake for 40 minutes until bubbling and heated through. Allow the lasagna to rest for 35 minutes, enabling flavors to meld and settle before serving.
Notes
- Moisture Management: Blot zucchini slices thoroughly with paper towels to prevent excess liquid, ensuring a firm and non-soggy lasagna texture.
- Cheese Blend Tip: Mix cheese ingredients well to create a uniform, creamy consistency that enhances overall flavor and binding.
- Layering Strategy: Overlap zucchini strips slightly to create a solid base that mimics traditional pasta layers, maintaining structural integrity.
- Resting Period: Allow lasagna to rest for 35 minutes after baking, enabling flavors to meld and helping the dish set for cleaner, more defined slices.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 365
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 100 mg