These Mediterranean Baked Zucchini Ricotta Lasagna Stacks have a light and wholesome texture. We prepare these flavorful stacks with thin slices of roasted zucchini, creamy ricotta cheese, fresh spinach, cherry tomatoes, mozzarella cheese, Parmesan cheese, marinara sauce, garlic, extra virgin olive oil, basil, parsley, oregano, thyme, and a touch of lemon zest. These flavorful stacks contain approximately 10 g net carbs and 315 calories. We bake these zucchini lasagna stacks in about one hour. These Mediterranean Baked Zucchini Ricotta Lasagna Stacks are ideal for family dinners, meal prep, weekend lunches, holiday gatherings, and healthy comfort food cravings. You can serve these flavorful stacks with Greek Salad, Lemon Herb Quinoa, Roasted Asparagus, Garlic Green Beans, Mediterranean Chickpea Salad, or Whole-Grain Garlic Bread.
STATS:
- Course: Main Course
- No. of Calories: 315 kcal
- Diet: Mediterranean
- Prep Time: 25 minutes
- Cuisine: Mediterranean, Italian
- Cook Time: 35 minutes
- Portion Size: 2 zucchini lasagna stacks
- Cooking Mode: Baking
- Total Servings: 6
- Difficulty Level: Easy
- Total Time: 1 hour
TOOLS:
- Sharp knife
- Tray
- Baking paper
- Bowls
- Measuring cups and spoons
- Skillet
- Spatula
- Baking dish
- Pastry brush
- Cheese grater
- Paper towels
INGREDIENTS:
VEGETABLES:
- 3 zucchini
- 2 cups baby spinach
- 1 cup cherry tomatoes
- 3 cloves garlic
- 2 tablespoons basil
- 2 tablespoons parsley
- CHEESE:
- 1½ cups ricotta cheese
- One cup mozzarella cheese
- One-fourth cup Parmesan cheese
SAUCE & SEASONINGS:
- ½ teaspoon black pepper
- 1 cup marinara sauce
- 2 tablespoons olive oil
- 1 teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon lemon zest
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
ZUCCHINI:
- We use zucchini instead of traditional lasagna noodles to make the dish lighter while adding fiber and nutrients. As a replacement, you can use eggplant slices or yellow squash.
RICOTTA CHEESE:
- Ricotta cheese gives these lasagna stacks a creamy texture and boosts their protein content. You can also use blended cottage cheese, whipped feta, or Greek yogurt.
MOZZARELLA CHEESE:
- We use mozzarella cheese to create a gooey, golden topping.
PARMESAN CHEESE:
- Parmesan cheese adds a rich, savory flavor to the lasagna stacks. Alternatively, you can use Pecorino Romano or nutritional yeast.
SPINACH:
- Spinach provides freshness, color, and extra vitamins to the filling. Instead, you can use Swiss chard, kale, or arugula.
CHERRY TOMATOES:
- Cherry tomatoes add natural sweetness and juicy texture to the filling. You may also use Roma tomatoes or grape tomatoes.
MARINARA SAUCE:
- Marinara sauce keeps the lasagna stacks moist and adds classic Italian flavor. Alternatively, you can use homemade tomato sauce or seasoned crushed tomatoes.
FRESH HERBS:
- Fresh basil and parsley enhance the aroma and freshness of the dish.
INSTRUCTIONS:
- We heat the oven to 200° Celcius & cover a tray.
- Put the zucchini slices in one layer and gently coat with olive oil and garnish with a small amount of salt.
- Bake for almost ten minutes to eliminate additional moisture.
- Put the zucchini slices on the paper towels and carefully dry them.
- Warm 1 tbsp. olive oil in a pan & cook the garlic for about thirty seconds.
- Include spinach and cook till wilted for almost three minutes.
- Put them off and whisk in red pepper flakes, tomatoes, pepper, basil, salt, parsley, lemon zest, oregano, and thyme.
- Whisk 1/2 of the Parmesan cheese with the ricotta in a different dish.
- Distribute a thin layer of marinara sauce in a dish.
- Put 1 zucchini strip flat and distribute a tbsp. of ricotta mixture.
- Garnish with spinach mixture and include a tbsp. of marinara.
- Make more layers till all the stack has four zucchini slices.
- Put every stack in a dish and garnish with the leftover Parmesan and mozzarella cheese.
- Bake till become golden and bubbly, for almost twenty-five minutes.
- We broil for almost two minutes for a slightly browned cheese topping if required.
- Cool the stacks for almost ten minutes before eating.
- We drizzle the olive oil & add the fresh basil as a garnish, & then serve.
TIPS:
- We utilize a mandoline to cut the zucchini slices uniformly.
- Do not use watery marinara to create firmer layers.
- Utilize fresh herbs to get a perfect Mediterranean flavor.
- Include the roasted red peppers or chopped olives for additional Mediterranean flair.
SERVING SUGGESTIONS:
FRESH SALADS:
- Greek Salad
- Mediterranean Chickpea Salad
- Cucumber Tomato Salad
- Arugula Lemon Salad
- Kale Caesar Salad
SIDE DISHES:
- Lemon Herb Quinoa
- Garlic Roasted Broccoli
- Roasted Asparagus
- Sautéed Green Beans
- Herb-Roasted Cauliflower
BREAD PAIRINGS:
- Whole-Grain Garlic Bread
- Crusty Artisan Bread
- Rosemary Focaccia
- Olive Bread
- Whole Wheat Dinner Rolls
SOUPS:
- Tomato Basil Soup
- Mediterranean Lentil Soup
- Roasted Red Pepper Soup
- Creamy Cauliflower Soup
- Minestrone Soup
BEVERAGES:
- Sparkling Lemon Water
- Fresh Mint Iced Tea
- Cucumber Lemon Infused Water
- Pomegranate Spritzer
- Unsweetened Herbal Tea
STORAGE INFORMATION:
FRIDGE:
- Put the cooled lasagna stacks in a closed box and stock it for four days.
FREEZER:
- Store the cooled stacks completely for approx. fifty to sixty days.
FAQs:
May we include meat?
- Yes, you can use ground chicken or turkey, as it works nicely.
Could we utilize frozen spinach?
- Yes, you can use frozen spinach; defrost it first and squeeze out all extra moisture content.
Will we prepare these stacks earlier?
- Sure, you can assemble these stacks for longer than twenty-four hours earlier, chill it, and then bake.
NUTRITIONAL FACTS:
Calories: 315 kcal
Sodium: 480 mg
Net Carbs: 10 g
Fiber: 4 g
Sugar: 8 g
Fats: 20 g
Proteins: 21 g
Portion Size: 2 zucchini lasagna stacks
Total Carbs: 14 g