Description
This Easy Zucchini Lasagna Loaf Recipe is a delicious twist on traditional lasagna, using zucchini slices instead of pasta sheets. Layers of zucchini, ricotta cheese, marinara sauce, and mozzarella come together for a flavorful and satisfying meal.
Ingredients
Scale
- 4 medium zucchinis (sliced into thin rounds)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 1 tablespoon olive oil (for greasing)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis into thin rounds, salt, and pat dry.
- Mix ricotta cheese with garlic powder, oregano, salt, and pepper.
- Grease a loaf pan and layer zucchini, ricotta, marinara sauce, and mozzarella.
- Cover with foil and bake, then remove foil and bake until golden.
- Let cool, slice, and serve.
Notes
- For extra flavor, drizzle olive oil or sprinkle fresh basil before serving.
- Leftovers can be stored in the fridge for up to 3 days.
- Add other veggies like mushrooms or spinach for more variety.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 50 mg