Looking for a healthy twist on classic comfort food? šš This zucchini lasagna is a delicious, low-carb alternative that doesnāt skimp on flavor! Made with roasted zucchini, savory Italian chicken sausage, creamy ricotta, and gooey layers of mozzarella and Parmesan cheese, itās the perfect dish to satisfy your cravings without the guilt. š§š Get ready for a meal thatās as wholesome as it is satisfying!
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Ingredients:
3 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
1 pound Italian chicken sausage, casing removed
1 cup ricotta cheese
1 1/2 cups sugar-free marinara sauce
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Instructions:
Prep the Zucchini:
Preheat your oven to 400Ā°F (200Ā°C).
Lay zucchini slices on a baking sheet lined with parchment paper.
Lightly brush both sides with olive oil and sprinkle with salt, pepper, and garlic powder.
Roast for 15 minutes to remove excess moisture. Once done, pat dry with a paper towel to prevent the lasagna from becoming watery.
Cook the Sausage:
In a skillet over medium heat, cook the Italian chicken sausage, breaking it into crumbles as it browns. Cook for about 5-7 minutes until fully cooked.
Mix the Ricotta:
In a small bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, and Italian seasoning. Set aside.
Assemble the Lasagna:
Lower the oven temperature to 375Ā°F (190Ā°C).
Spread 1/4 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
Layer roasted zucchini slices to cover the base of the dish.
Add half of the cooked sausage, dollop half of the ricotta mixture, and spread evenly.
Sprinkle with 1/2 cup mozzarella cheese and spoon over another 1/4 cup marinara sauce.
Repeat the layering process (zucchini, sausage, ricotta, mozzarella, marinara).
Finish with a layer of zucchini, the remaining marinara sauce, and top with the remaining mozzarella and Parmesan cheese.
Bake the Lasagna:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Rest and Serve:
Let the lasagna rest for 10 minutes before slicing to allow it to set.
Enjoy your healthy and delicious zucchini lasagna!
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