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Light Zucchini Lasagna Without Oven

A quick, healthy twist on traditional lasagna made with fresh zucchini, creamy cheeses, and marinara sauce, perfect for busy days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Zucchini Preparation
  • 3 large large zucchinis, thinly sliced (about 3 cups)
  • 1 tablespoon Olive oil for cooking
  • Salt and pepper to taste Salt and pepper to taste
Cheese Mixture
  • 1 cup cottage cheese or ricotta cheese Cottage cheese can be substituted with Greek yogurt for a tangy twist.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil or 1 tablespoon dried basil
  • 1 teaspoon garlic powder
Sauce Layer
  • 2 cups marinara sauce Your favorite brand works!

Method
 

Preparation
  1. Wash the zucchinis and slice them thinly (about 1/4 inch).
  2. Sprinkle the sliced zucchini with salt and let it sit for about 10-15 minutes. Pat them dry with a paper towel before cooking.
Cooking Zucchini
  1. Heat a drizzle of olive oil in a large skillet over medium heat.
  2. Add the sliced zucchini, sprinkle with salt and pepper, and sauté for about 5-7 minutes, or until the slices are tender.
Mix Filling
  1. In a bowl, combine the cottage or ricotta cheese, half of the mozzarella, Parmesan, basil, and garlic powder. Mix well.
Layering
  1. In a large deep skillet or pot, spread a little marinara sauce on the bottom to prevent sticking.
  2. Add a layer of zucchini, then a layer of the cheese mixture, followed by more marinara.
  3. Repeat until all components are used. Finish with a sprinkle of the remaining mozzarella cheese on top.
Final Cooking
  1. Cover the skillet with a lid and cook over low heat for about 20-25 minutes.
  2. Once bubbly and golden, let it sit for a few minutes before cutting into squares and serving.

Notes

To prevent the lasagna from turning watery, always sprinkle and pat dry the zucchini before using. You can add red pepper flakes to the marinara for extra heat.