Summer Lasagna
Submitted by jbk355
This summer lasagna swaps pasta noodles for tender zucchini strips layered with ricotta, mozzarella, Parmesan, fresh tomatoes, and herb-seasoned tomato sauce. Low-carb, veggie-loaded, and ready in about an hour.
YIELD
6 servingsPREP
30 minCOOK
25 minREADY
60 minAll the cheesy, saucy comfort of lasagna without a single noodle in sight. Sliced zucchini stands in for the pasta, creating layers that are lighter, fresher, and loaded with summer garden flavor.
Ricotta and shredded mozzarella bring that gooey, melty center every lasagna needs, while fresh sliced tomatoes and seasoned tomato sauce with basil, oregano, and onion handle all the saucy goodness.
A dusting of Parmesan on top turns golden and slightly crisp as it bakes.
The whole thing comes together in an 8×8 dish, serves six, and clocks in at about an hour start to finish.
Variations
- Oven method: Bake at 350 for 35 to 40 minutes if you prefer a conventional oven over the microwave
- Add protein: Layer in cooked ground turkey or Italian sausage for a heartier version
- Go green: Add a layer of fresh spinach leaves between the ricotta and tomatoes
Kitchen Tips
- Drain the microwaved zucchini on towels thoroughly. Excess moisture is the enemy of a firm, sliceable lasagna
- Slice zucchini lengthwise into thin, even strips so they layer flat like noodles
- Let it stand for a full 5 minutes after cooking so the layers set and hold together when you cut into it
Ingredients
Directions
Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl, set aside.
In medium bowl, combine ricotta, mozzarella and parsley.
Set aside.
Peel zucchini and cut off ends.
Slice zucchini lengthwise into strips.
Arrange strips in 8×8-inch baking dish .
Cover with wax paper.
Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time.
Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly.
Layer 4 to 6 of the strips in the bottom of baking dish.
Reserve 6 strips for second layer.
Spread ricotta mixture over zucchini.
Layer with sliced tomatoes.
Spread half of tomato sauce mixture over tomatoes; top with zucchini slices.
Pour remaining sauce over zucchini and sprinkle with Parmesan.
Reduce power to 50% (medium).
Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center.
Let stand 5 minutes before serving.
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