Description
This Spicy Zucchini Ricotta Lasagna swaps traditional pasta for thinly sliced zucchini, layering it with creamy ricotta, fiery tomato sauce, and melted cheese for a light yet bold twist on a comfort food classic. It’s the perfect balance of heat, creaminess, and fresh veggie flavor.
Ingredients
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3 medium zucchinis, thinly sliced lengthwise
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1 cup ricotta cheese
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1 egg
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1½ cups spicy marinara sauce (or regular with red pepper flakes)
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1 cup shredded mozzarella
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¼ cup grated Parmesan
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1 tsp Italian seasoning
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Salt & pepper to taste
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Olive oil spray
Instructions
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Prep zucchini: Lightly salt zucchini slices, let sit 10 mins, then pat dry to remove excess moisture.
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Make ricotta mix: Combine ricotta, egg, Italian seasoning, salt, and pepper in a bowl.
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Layer: In a baking dish, layer sauce, zucchini, ricotta mix, and mozzarella. Repeat 2–3 layers.
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Top it: Finish with sauce, mozzarella, and Parmesan.
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Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10 more mins until bubbly.
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Cool: Let rest 10 minutes before slicing.
Notes
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Add cooked ground turkey or sausage for a meatier option.
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Use a mandoline slicer for evenly thin zucchini layers.
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For extra spice, stir crushed red pepper into the sauce or top with jalapeño slices
- Prep Time: 20 minutes |
- Cook Time: 35 minutes
Nutrition
- Calories: 290 kcal
- Sodium: 480mg
- Fat: 20g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 19g