This is just like the eggplant lasagna but i used zucchini instead. Everyone really liked it…but don’t tell your kids its zucchini haha. My son ate it until I said it was zucchini and then he was like, actually, I don’t want it. He is something else sometimes.
5 Italian zucchini squash ran through a mandolin so they are thin
1-1/2 cups ricotta cheese
1/2 cup mascarpone cheese
2 cups mozzarella cheese
1 cup Parmesan cheese
1 Tbsp oregano
1/2 Tbsp basil
1 tsp garlic powder
1 tsp salt
1 tsp pepper
2-1/2 cups marinara sauce
Preheat oven to 350 degrees.
In a large bowl, mix together the ricotta, mascarpone, egg, oregano, basil, garlic powder, salt and pepper.
In a lasagna size Pyrex dish, line your strips of zucchini side by side so it covers the bottom in 1 layer. Make sure you use a mandolin so they are thin, if you cut it, I just don’t think it will work unless you have some magic knife skills 🙂
On top of your zucchini layer, spoon some of the cheese mixture you made. Don’t do it too thick, but carefully spread it out. It takes a little patience so you do not pull up the zucchini from the bottom.
On top of the ricotta mixture, sprinkle a little Parmesan and a little mozzarella. Then spoon some marinara over the top and spread around with a spoon.
Next, put another layer of zucchini strips, ricotta, mozzarella, Parmesan and sauce. Repeat this 4 times, then after the 4th layer, put 1 more layer of zucchini but do not put ricotta cheese on top. Instead pour sauce over it.
On top of the sauce, put the rest of your mozzarella and Parmesan…it should be around 1-1/4 cups total since you were only sprinkling this in between the layers.
Cover the lasagna with foil tented in the middle so the cheese doesn’t stick.
Bake for approximately 30 minutes, then remove the foil and cook another 15 minutes so the cheese gets golden.
Regarding the sauce…everyone has their own preference. I use my grandmothers recipe and cut back on the tomato paste a little bit to reduce carbs. However, you can make your own sauce or buy it in a jar.
Recipe makes 12 pieces
Each piece has 7.78 carbs