Zucchini Lasagne Recipe

Name: Zucchini Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini; 1/4 c. white or whole wheat pastry flour; salt (if desired) to taste; freshly ground black pepper to taste; oil for frying (use as little as possible); 1 (15 oz.) container part-skim Ricotta (I use no fat cottage cheese); 1 egg white, plus 1 whole egg; 1 tsp. oregano; 1/4 c. grated Parmesan, divided; 2 c. spaghetti sauce (homemade or from a jar), divided; 1/2 lb. part-skim Mozzarella, shredded (divided; I use low-fat version)

Servings: persons

2 large zucchini
1/4 c. white or whole wheat pastry flour
salt (if desired) to taste
freshly ground black pepper to taste
oil for frying (use as little as possible)
1 (15 oz.) container part-skim Ricotta (I use no fat cottage cheese)
1 egg white, plus 1 whole egg
1 tsp. oregano
1/4 c. grated Parmesan, divided
2 c. spaghetti sauce (homemade or from a jar), divided
1/2 lb. part-skim Mozzarella, shredded (divided; I use low-fat version)

1
Slice the zucchini lengthwise into 1/4-inch slices.
2
Mix the flour with the salt and pepper (or alternate no salt seasoning) and dip both sides of zucchini slices into the mixture.
3
In a large nonstick skillet, heat the oil and fry the zucchini slices, half at a time, over medium heat until they are golden, turning them once. Remove the zucchini to a platter covered with a paper towel.
4
In a medium bowl, combine the Ricotta, egg white and whole egg, oregano and 3 tablespoons of the Parmesan.
5
In the bottom of a baking pan, approximately 12 x 8 x 2-inches, spread 1 cup of the spaghetti sauce, top with half the zucchini slices, then half the Ricotta mixture and half the Mozzarella.
6
Repeat the layers.
7
Sprinkle lasagne with the remaining Parmesan.
8
Bake the lasagne in a preheated 350u00b0 oven for 45 minutes or until lasagne is bubbly.
9
Let the lasagne stand for about 10 minutes before serving.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large zucchini, 1/4 c. white or whole wheat pastry flour, salt (if desired) to taste, freshly ground black pepper to taste, and more.

Yes, Zucchini Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions