Description
Lasagne aux Courgettes et Ricotta is a fresh, healthy twist on the classic lasagna, replacing the traditional pasta sheets with thin slices of zucchini, layered with a creamy ricotta filling and topped with marinara sauce.
Ingredients
- 3 medium zucchinis (sliced lengthwise into thin strips, about 1/8-inch thick)
- 2 tablespoons olive oil (for sautéing)
- Salt and pepper to taste
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese (plus more for topping)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh basil (chopped)
- Salt and pepper to taste
- 2 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh basil leaves (for garnish, optional)
Instructions
- Preheat the oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips. Salt the zucchini strips and place them in a colander to drain for 15-20 minutes, then pat dry.
- In a medium bowl, combine ricotta, mozzarella, Parmesan, egg, and chopped basil. Mix until smooth and creamy, seasoning with salt and pepper to taste.
- In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add garlic and sauté for 1-2 minutes. Stir in marinara sauce and oregano, and simmer for 10 minutes. Season with salt and pepper to taste.
- Lightly grease a baking dish with olive oil. Spread a thin layer of marinara sauce on the bottom. Layer zucchini strips, ricotta filling, and repeat the layers, finishing with marinara sauce and topping with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the lasagna cool for 5-10 minutes before slicing. Garnish with fresh basil and serve.
Notes
For a vegan version, use dairy-free ricotta and mozzarella substitutes and skip the egg or use a flax egg.Add sautéed vegetables like spinach, mushrooms, or bell peppers to the ricotta for extra flavor.For a meat version, add cooked ground beef or turkey to the ricotta mixture.To prevent excess water, salt and drain the zucchini slices before assembling the lasagna.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
