.png)
These quick mini dishes are a healthier alternative to lasagna--with the same great taste. Super thin slices of zucchini take the place of the pasta in this recipe that makes 4 single serving portions. These are high in protein and a great choice for low-carb and keto diets. Just make sure that your tomato sauce is low in sugar. This vegetarian recipe easily adapts to low-fat or vegan if you use skim or non-dairy cheese substitutes. I love having these for lunch or dinner--or they can be a side dish for a more substantial dinner.
Ready to bake something great? We try to include options to make our recipes adaptable to your personal tastes/needs. A usable substitution or alternate choice is listed for ingredients where we've tried using one.
RECIPE
RICCOTTA ZUCCHINI BAKES (ALMOST LASAGNA)
Ingredients
1 cup ricotta cheese (can be skim or whole, cottage or vegan cheese also works)
2 eggs (to lower fat, you can reduce to 1 egg and the recipe will still work)
1/2 tsp Italian seasoning (or use your favorite combination of herbs)
1/4 tsp garlic powder (or onion powder, or both)
2 tbsp shredded parmesan or vegan parmesan (or 1 tbsp grated)
1 zucchini sliced very thin (can also use squash, eggplant, or your favorite vegetable)
About 1 cup of marinara sauce (we use Rao's, you can also use meat sauce or vodka sauce)
About 1/4 cup shredded mozzarella (or vegan shreds)
Instructions
Preheat oven to 350 degrees.
Use a mandolin or very sharp knife to slice your zucchini (or other vegetable).
Mix together the ricotta, eggs, seasonings and parmesan.
In each of your baking dishes, add about 1 tbsp of marinara, enough to coat the bottom of the dish.
Add a layer of zucchini slices. I like to do this as a create a circle of overlapping slices and then add 1-2 slices to the center. Do this in each of the 4 dishes.
Add 1/4 cup of the ricotta mixture to each dish.
Top the cheese with another tbsp of the marinara sauce.
Add a second layer of zucchini.
Add one more tbsp of marinara.
Top with a sprinkle of mozzarella.
Put the dishes on a baking sheet (with edges to prevent sliding)
Bake for about 20 minutes, or until the top starts to get brown and bubbly.
Let sit for few minutes before serving.
PROVENANCE: I based this recipe on my mother's lasagna recipe and then made some adjustments to make it more adaptable and pasta-free. Thanks, Mom.
EQUIPMENT: We use the Le Creuset Cocottes (in Caribbean) to make this recipe, but you can also use standard size ramekins. If you don't have smaller dishes, you can put the entire recipe into a square 9x9 baking dish instead (ceramic, not metal) and when you layer your zucchini, do it in strips instead of a circle.
"I WANT THAT" LIST: Did you see something you liked in the video? You can find many of the products in our kitchen at Boulevard Baking. Use the code BULLDOG during checkout for a 10% discount (does not apply to coffee or gift cards)!
