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The ricotta mixture is a critical component of the Zucchini Delight Lasagna, contributing to its creamy texture and rich flavor. This mixture not only serves as a binder but also enhances the overall taste of the dish.

Zucchini Lasagna with Fresh Tomato Sauce

If you love lasagna but want a healthier twist, try this Zucchini Delight Lasagna! This delicious recipe swaps traditional pasta for layers of tender zucchini, making it perfect for low-carb diets. Packed with rich, creamy cheeses and a homemade tomato sauce, this dish offers a satisfying taste without the heaviness. It's ideal for weeknight dinners or impressing guests. Enjoy a nutritious and flavorful meal that everyone will love!
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Ingredients
  

3 medium zucchini, sliced lengthwise into 1/4-inch strips

2 cups ricotta cheese

1 large egg

1 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt, divided

1/2 teaspoon black pepper, divided

4 cups fresh tomatoes, diced (about 6 medium-sized tomatoes)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

Fresh basil leaves, for garnish

Instructions
 

Prepare the Zucchini:

    Preheat your oven to 375°F (190°C). Sprinkle the sliced zucchini with 1/2 teaspoon salt and arrange them in a single layer on a clean kitchen towel. Allow them to rest for about 20 minutes to draw out excess moisture, which will prevent the lasagna from becoming soggy.

      Make the Fresh Tomato Sauce:

        In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the diced tomatoes, 1/2 teaspoon of salt, dried oregano, and black pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

          Prepare the Ricotta Mixture:

            In a medium mixing bowl, combine the ricotta cheese, egg, 1/2 cup of the grated Parmesan cheese, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined and smooth, ensuring there are no lumps.

              Layer the Lasagna:

                In a 9x13 inch baking dish, spread a thin layer of the fresh tomato sauce across the bottom. Add a layer of zucchini strips, followed by half of the ricotta mixture gently spread over the zucchini. Top with another layer of tomato sauce, then sprinkle with one third of the mozzarella cheese. Repeat the layering process with the remaining zucchini, ricotta mixture, and tomato sauce. For the final layer, arrange the last of the zucchini slices, cover with the remaining tomato sauce, and generously sprinkle the top with the remaining mozzarella and Parmesan cheese.

                  Bake:

                    Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, carefully remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                      Serve:

                        Once baked, remove the dish from the oven and let the lasagna cool for about 10 minutes to help it set. Before serving, garnish with fresh basil leaves for a burst of color and flavor. Slice and enjoy your exquisite Zucchini Delight Lasagna!

                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6