Zucchini Lasagna Casserole

• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 medium zucchinis, thinly sliced lengthwise
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, garlic, parsley, basil, oregano, salt, and pepper.
3. 3 Spread a thin layer of marinara sauce in a 9x13 inch baking dish.
4. 4 Layer a third of the zucchini slices over the sauce.
5. 5 Spread half of the ricotta mixture over the zucchini.
6. 6 Add another layer of zucchini slices.
7. 7 Top with remaining ricotta mixture and another third of zucchini slices.
8. 8 Pour remaining marinara sauce over the top.
9. 9 Sprinkle with remaining mozzarella.
10. 10 Bake for 45 minutes until bubbly and golden.
11. 11 Let stand for 10 minutes before serving.

Nutrition

Tips

• Use a mandoline slicer for perfectly even zucchini slices.
• For a gluten-free option, ensure your marinara sauce is gluten-free.
• Make ahead and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a simple green salad for a complete meal.
• Pair with garlic bread for extra indulgence.

FAQ