Best Zucchini Lasagna

Even meat lovers won't miss the meat in this recipe. Tastebuds cry out, "Delicious!"

Victoire
Victoire
10 minutesPrep time
50 minutesCook time
676 cal.Per serving

Utensils

Stovetop, Oven, Pot (small), Baking dish, Frying pan

recipe

Heavy cream
Parmesan (grated)
Basil (fresh)

Step 1

Preheat the oven to 395°F. In a saucepan over medium heat, add the cream, half of the parmesan cheese, chopped basil, salt & pepper.

Step 2

Whisk it together, until it comes to a boil. Remove from heat. Set aside.

Zucchini

Step 3

Wash the zucchini. Cut in half lengthwise. Then thinly slice, removing the stem.

Zucchini

Step 4

Heat a drizzle of oil in a pan over medium heat. Add the zucchini to the pan & sauté for 3 min.

Zucchini

Step 5

Add 1 tbsp of water (per person) & cook until the zucchini is lightly golden brown. Season with salt & pepper.

Ricotta cheese
Zucchini
Fresh mozzarella ball
Lasagna sheets (uncooked)

Step 6

In an oven-safe baking dish, layer 1/3 of the cream sauce, uncooked lasagna, ricotta cheese, zucchini & mozzarella. Repeat in 2 more layers.

Parmesan (grated)

Step 7

Add the remaining parmesan cheese. Bake at 395°F for 30 min.

Step 8

Serve hot & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy676 cal.
Fat39g
Carbohydrates51g
Protein31g
Fiber4g

On average, one serving of the recipe "Best Zucchini Lasagna" contains 676 Energy, 39 g of Fat, 51 g of Carbohydrates, 31 g of Protein, 4 g of Fiber.

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Best Zucchini Lasagna
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