Table of Contents
- Key Takeaways
- Why You’ll Love This Easy Recipes Lasagna
- The Lighter Side of Lasagna
- Flavor Without the Fuss
- Easy Recipes That Impress
- Perfect for Weeknight Dinners
- Betty’s Tips for Lasagna Success
Key Takeaways
This Zucchini Ricotta Lasagna is a healthy, satisfying, and easy-to-make casserole that’s gluten-free and low-carb. It uses fresh zucchini slices instead of noodles and is packed with creamy ricotta and melty mozzarella. Great for meal prep or a light weeknight dinner.
Why You’ll Love This Easy Recipes Lasagna
At Betty Cooks, we believe that easy recipes don’t have to be boring—and this zucchini ricotta lasagna proves just that. With just a handful of ingredients and minimal prep, you’ll get all the comfort of traditional lasagna without the carbs or heaviness. If you’re looking for dinner recipes that hit the mark every time, this one’s for you.
The Lighter Side of Lasagna
Using zucchini instead of pasta gives this dish a fresh and healthy twist. It’s one of those recipes for dinner that keeps things light yet completely satisfying. Even better, it’s perfect for those following a low-carb or gluten-free lifestyle.
Flavor Without the Fuss: A Win for Easy Recipes
One of the best parts of this dish is its simplicity. No need for fancy steps or complicated ingredients. From the garlic-sautéed marinara to the creamy ricotta layer, every bite delivers big flavor. This is what we call a chicken stirfry easy recipe level of simplicity applied to baked comfort food.
Easy Recipes That Impress Your Guests
Whether you’re making a weeknight meal or hosting a casual dinner, this dish fits the bill. It’s as show-stopping as cheesey potatoes easy recipe casseroles and just as cozy as butter swim biscuits easy recipes. Best of all, it reheats beautifully, making it ideal for leftovers or meal prep.
Perfect for Weeknight Dinners
This lasagna brings comfort food right to your dinner table without keeping you in the kitchen all evening. It’s one of those easy recipes you’ll keep coming back to when you need something warm, filling, and delicious.
Betty’s Tips for Lasagna Success
Be sure to pat the zucchini slices dry with paper towels before assembling the lasagna to reduce excess moisture. You can also make it ahead and refrigerate it for a day—it actually gets even tastier as the flavors meld. Want to explore more like this? Browse Betty Cooks for more easy recipes and family favorites.
Zucchini Ricotta Lasagna – A Light and Easy Recipes Favorite
Ingredients
- 3 zucchinis, thinly sliced lengthwise
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet, sauté garlic until fragrant. Add marinara sauce and simmer for 5 minutes.
- In a bowl, mix ricotta, egg, Parmesan, basil, salt, and pepper.
- Spread a thin layer of sauce in a baking dish. Layer zucchini slices, ricotta mixture, mozzarella, and more sauce.
- Repeat layers until ingredients are used up, ending with sauce and mozzarella on top.
- Cover with foil and bake for 25 minutes. Uncover and bake another 10-15 minutes until bubbly and golden.
- Let it rest 10 minutes before serving.
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