Description
This single-serving zucchini lasagna is a healthy and delicious twist on the classic dish, perfect for those watching their carb intake or looking for a lighter alternative. With layers of zucchini, savory marinara sauce, and a cheesy filling, it’s a satisfying and flavorful meal made just for one.
Ingredients
Scale
- 1 medium zucchini
- 1/4 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup marinara sauce (store-bought or homemade)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchini into thin, lengthwise strips, about 1/8-inch thick.
- Lightly salt the zucchini slices and place them on a paper towel to remove excess moisture for about 10 minutes.
- In a small bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, basil, oregano, salt, and pepper.
- Spread a tablespoon of marinara sauce in the bottom of a small baking dish or oven-safe ramekin.
- Layer the zucchini slices on top of the sauce, followed by a layer of the cheese mixture. Repeat the layering process (zucchini, sauce, cheese) until all ingredients are used, ending with a layer of cheese on top.
- Bake the lasagna for 20-25 minutes or until the cheese is melted and bubbly, and the zucchini is tender.
- Garnish with fresh basil if desired and serve.
Notes
- For added flavor, try using a homemade marinara sauce with fresh herbs and garlic.
- You can use a gluten-free or whole wheat lasagna if you’d prefer that for the noodles instead of zucchini.
- If you like your lasagna extra cheesy, feel free to add more mozzarella on top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Low-Carb, Gluten-Free
- Method: Baked
- Cuisine: Italian