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If you're in search of a delicious and nutritious dish that captures the essence of traditional lasagna while offering a lighter option, look no further than Mini Lasagna Zucchini Stacks. This innovative recipe swaps out the heavy pasta layers for thinly sliced zucchini, creating a delightful and satisfying meal that caters to various dietary preferences. With its vibrant presentation and layered flavors, this dish is perfect for family dinners, meal prep, or impressing guests at your next gathering.

Mini Lasagna Zucchini Stacks

Discover the wholesome twist on lasagna with Mini Lasagna Zucchini Stacks! This innovative recipe replaces pasta with thinly sliced zucchini, making it a lighter yet flavorful alternative. Packed with creamy ricotta, melted mozzarella, and savory marinara, each bite is satisfying and nutritious. Perfect for family dinners or impressing guests, this dish caters to a variety of dietary preferences while delivering the classic lasagna experience without the guilt. Enjoy a colorful, delicious meal that's easy to customize and healthy!
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Ingredients
  

2 medium zucchinis

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup marinara sauce (homemade or store-bought)

1 cup cooked ground beef or turkey (optional)

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon garlic powder

1 teaspoon dried Italian herbs (a blend of basil, oregano, and thyme)

Salt and black pepper to taste

Fresh basil leaves (for garnish, optional)

Instructions
 

Prepare the Zucchini: Preheat your oven to 375°F (190°C). While the oven is heating, slice the zucchinis into 1/4-inch thick rounds. Arrange the rounds on paper towels and sprinkle lightly with salt. Allow them to rest for approximately 15 minutes to draw out excess moisture, which will help prevent soggy stacks.

    Make the Filling: In a large mixing bowl, combine the ricotta cheese, egg, garlic powder, dried Italian herbs, salt, and pepper. Mix the ingredients well until you achieve a smooth and creamy consistency.

      Assemble the Stacks: Line a baking sheet with parchment paper for easy cleanup. On the sheet, begin layering your stacks: Start with one zucchini slice at the bottom, followed by 1 tablespoon of the ricotta mixture. Next, add a spoonful of marinara sauce, and sprinkle with both mozzarella and Parmesan cheese. Repeat the layering process until you run out of ingredients. Finish with a final zucchini slice on top, and generously sprinkle additional mozzarella and Parmesan cheese over the top.

        Bake: Cover the baking sheet with aluminum foil to keep the moisture in, and place it in the preheated oven. Bake for 25 minutes. After this time, carefully remove the foil and continue baking for another 10-15 minutes, or until the cheese becomes bubbly and golden brown.

          Serve: Once baked, carefully remove the baking sheet from the oven and allow the stacks to cool for about five minutes. Using a spatula, gently transfer the stacks to serving plates. For an elegant touch, garnish with fresh basil leaves. Serve warm and savor your delightful Mini Lasagna Zucchini Stacks!

            Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

              - Presentation Tips: Consider serving on a rustic wooden cutting board for a homey feel or on individual plates with a drizzle of extra marinara around the stacks for added color.