Lasagna With a Twist
Instead of noodles, this fun variation uses, obviously, zucchini. It may not be like mom used to make but this healthier version of an old favorite is filling and delicious. This dish serves approximately 4 people and takes about an hour from start to finish.
Zucchini Lasagna Ingredients
- 1/2 tsp Garlic Powder
- 1 1/2 lbs Zucchini
- 1 cup Tomato Sauce
- 1 tsp Italian Seasoning
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Salt
- 1 1/2 tsp Olive Oil
- 3/4 cup Mozzarella Cheese
- 1 cup Ricotta Cheese
Directions
Preheat your oven to 400 degrees, and thinly slice the zucchini lengthwise. Rub 1 teaspoon of oil onto your baking sheet and put the zucchini slices on the baking sheet in one layer. Roast it for 15 minutes. Next, remove and use paper towels to pat dry. Grease an 8-inch baking dish with ½ teaspoon of olive oil. Stir to combine your ricotta, Italian seasoning, garlic powder, red pepper flakes, and salt. Go back to your baking sheet and put half of the zucchini slices on the bottom. Spread half of the ricotta mixture on top of the zucchini. Top with half of the tomato sauce. Sprinkle with a ¼ cup of cheese. Repeat the zucchini, ricotta, tomato sauce, then mozzarella. Bake your zucchini lasagna uncovered for 20 to 25 minutes and enjoy!
Looking for more? We feature a new recipe every month on our blog at www.SiouxFallsCompleteFitness.com, so check the archives for our protein pancakes, chicken sweet potato rice cakes, and lemon chicken.