Go Back

Roasted Red Pepper Zucchini Lasagna

Course Main Course
Cuisine American, Italian
Servings 6
Calories 277 kcal

Equipment

  • Vegetable Peeler or Mandolin Slicer
  • 9x9" Baking Dish

Ingredients
  

  • 200 Grams Sliced Zucchini, 1/8th inch thick ribbons Slice Zucchini with a Vegetable Peeler or Mandolin Slicer.
  • 3/4 Cups Marinara Sauce Such as Rao's Marinara Sauce.
  • 2.5 Cups Mozzarella Grated.
  • 1/2 Cup Parmigiano Reggiano Grated.
  • 1 500ml Jar Roasted Red Peppers Approx. 240 Grams of Peppers.
  • 50 Grams Spinach
  • 150 Grams Prosciutto
  • Red Pepper Flakes Garnish.
  • Fresh Basil Garnish.

Instructions
 

  • Preheat oven to 375°F.
  • Slice the zucchini lengthwise into 1/8" thick slices using a vegetable peeler or mandolin slicer.
  • Lightly salt the zucchini ribbons and place in between kitchen towels to absorb the moisture. Let sit for at least 10 minutes or overnight covered in the fridge. NOTE: You can also bake the zucchini slices for about 10 minutes to remove the moisture.
  • Combine the mozzarella cheese and parmesan.
  • In a 9x9 baking dish, add a small amount of sauce to the bottom of the pan.
  • Assemble the Lasagna:
    - Layer the zucchini ribbons
    - A 1/4 cup of marinara sauce on top of the zucchini slices.
    - Layer the prosciutto slices over the marinara sauce.
    - Add the roasted red pepper (cut in half lengthwise to cover the dish)
    - Generously place the spinach and cheese blend on top of the roasted red pepper.
    - Repeat until all of the ingredients are used (approx. 3 layers). The final layer to be zucchini slices, marinara sauce and cheese blend.
  • Top the lasagna with a pinch of red pepper flakes. Bake for 30 minutes until cheese is melted and bubbly.
  • Let the lasagna sit for about 20 minutes before cutting into it (this will prevent it from falling apart).
  • Garnish with fresh basil.
  • Enjoy!

Notes

Nutrition Information (6 Servings): 
  • 277 Calories 
  • 9.2g Carbohydrates 
  • 1.2g Fiber
  • 18g Fat 
  • 22.8g Protein
Net Carbs: 8g / Serving