Healthy Zucchini Lasagna is a lightened up version of the classic comfort food that has only 250 calories per serving and packs in extra veggies. Jump to Recipe keyboard_arrow_down
Healthy Zucchini Lasagna is the perfect blend of traditional lasagna and a veggie lasagna to please everyone in the family.
My son has never met a lasagna he didn't like. Sometimes I honestly think about Garfield when I think about him and his lasagna habit. He would eat an entire tray if we let him and usually I have to force him to eat salad in between helpings to make sure he doesn't go too far. This recipe was inspired by his love of lasagna and my desire to sneak in some veggies for a healthier, updated version of the classic dish.
But before we get into the recipe, let's back up a bit. A few weeks ago I tried making an all zucchini lasagna and it didn't fool anyone. My son was searching for noodles immediately and defintiely wasn't a fan. Now to be fair, it was a bit watery since the zucchini released a lot of liquid while it was cooking. Next time I will cook it ahead of time to dry it out more. However, either way, all zucchini lasagna isn't going to fly with him.
This recipe that combines traditional lasagna and sneaks in veggies as well is the perfect compromise that makes me feel good and makes everyone else excited about lasagna. He didn't even notice the sneaky lasagna layer when we ate it. Plus since it freezes well, I like to make two trays at a time and freeze one for later. It's so nice to be able to pull it out of the fridge for an easy meal when I don't feel like cooking.
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Healthy Zucchini Lasagna
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- 15 oz. part skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 U large egg
- 25 oz. tomato sauce (no cheese or sugar added, such as marinara sauce)
- 14.5 oz. canned diced fire roasted tomatoes, undrained
- 1 U large zucchini, sliced lengthwise into 7 or 8 slices
- 6 U no boil lasagna noodles
- 1 cup shredded part skim mozzarella cheese
Preheat the oven to 375°F degrees. Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce. Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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