This recipe sounds absolutely delicious! Zucchini lasagna with marinara sauce and triple cheese is such a creative and healthy twist on the classic dish. The use of zucchini instead of traditional pasta makes it lighter and more summer-friendly, while the three types of cheese really add richness and flavor.
Here’s a quick summary of the recipe:
Ingredients:
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3 large zucchinis (about 570g)
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2 tsp kosher salt
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1 tsp extra virgin olive oil
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1 garlic clove, halved
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12 lasagna sheets (about 255g)
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4 cups marinara sauce (about 1.2kg jar)
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1 cup ricotta cheese
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1 ¼ cups grated parmesan cheese (about 70g)
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225g fresh mozzarella, thinly sliced
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¼ cup fresh chopped basil leaves
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1 tsp black pepper
Method:
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Preheat the oven to 190°C (375°F).
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Slice the zucchinis lengthwise into very thin slices, using a sharp knife or mandolin.
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Place zucchini slices on paper towels, sprinkle with salt, and repeat layering until all zucchini is salted. Let them drain for about 10 minutes.
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Grease a 33x23 cm (3L) baking dish with olive oil and rub with the halved garlic to add flavor.
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Layer the lasagna sheets, marinara sauce, ricotta, parmesan, mozzarella, zucchini, basil, and pepper, repeating the layers two more times.
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On the final layer, top with mozzarella, parmesan, and zucchini arranged in a crisscross pattern.
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Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 20 minutes until golden and bubbling.
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Let the lasagna rest for at least 15 minutes before cutting and serving.
It’s a perfect combination of fresh ingredients, great for a summer meal that’s both comforting and light. Would you be trying this out for a special occasion or just a regular family meal?
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