Description
A hearty yet healthy Mediterranean Zucchini Lasagna made with fresh zucchini layers, rich tomato sauce, and creamy cheeses.
Ingredients
Scale
- 3 large zucchini, sliced lengthwise
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper, to taste
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 2 cups fresh spinach
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté for 4-5 minutes.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper, and let it simmer for 10 minutes.
- Layer zucchini strips, followed by tomato sauce, ricotta cheese, spinach, and mozzarella in a baking dish. Repeat layers until all ingredients are used, finishing with mozzarella.
- Sprinkle feta and Parmesan over the top layer.
- Bake in the oven for 30-35 minutes until golden and bubbly.
- Cool for a few minutes, then garnish with fresh parsley before serving.
Notes
Allow to cool before serving to prevent a messy cut. Can be refrigerated overnight before baking for easier prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: zucchini lasagna, vegetarian lasagna, Mediterranean recipe, healthy lasagna