Zucchini Lasagna
A lighter take on lasagna with tender zucchini slices layered with rich tomato sauce and creamy cheeses, topped with fresh basil. Perfect for a weeknight dinner.
- Total time
- 45 min
- Servings
- 6
- Calories
- 320
- Protein
- 18g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 375°F. Slice the 3 zucchini lengthwise into 1/4-inch thick strips. Brush both sides with 1 tbsp olive oil and season with salt and pepper.
Step 2
Heat a large skillet over medium-high. Working in batches, cook zucchini slices until lightly golden, about 2 minutes per side. Set aside on paper towels.
Step 3
In a small bowl, mix the 1 cup ricotta with 1/4 cup grated parmesan and a pinch of salt. Spread 1/2 cup tomato sauce in the bottom of a 9x13-inch baking dish.
Step 4
Layer half the zucchini slices over the sauce, then spread half the ricotta mixture, sprinkle with 1/2 cup mozzarella, and pour 3/4 cup tomato sauce over. Repeat layers with remaining zucchini, ricotta, 1/2 cup mozzarella, and 3/4 cup sauce.
Step 5
Top with remaining 1/2 cup mozzarella and 1/4 cup parmesan. Bake uncovered until bubbly and golden on top, about 25-30 minutes.
Step 6
Let rest for 5 minutes, then scatter the 1/4 cup fresh basil leaves over the top before serving.
Tools you’ll need
- 9x13-inch baking dish
- Large skillet
- Chef's knife
- Cutting board
- Mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
