These Pasta-less Lasagna Stackers are a fun twist on the classic dish! Made with layers of tasty zucchini slices, cheese, and rich marinara, they’re both hearty and healthy.
Who knew lasagna could be so light and still packed with flavor? I love serving these with a simple salad on the side. They disappear in no time, and you’ll want to make them again and again!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish, replacing pasta with its tender texture. If zucchinis aren’t available, you can use eggplant or thin slices of bell peppers for a different flavor.
Ricotta Cheese: A creamy element that makes the stackers rich. If you prefer a lighter option, cottage cheese works well. You can also try vegan ricotta made from blended tofu or cashews.
Marinara Sauce: Store-bought saves time, but homemade adds a personal touch. Using crushed tomatoes, garlic, and herbs can give you a fresh sauce if you want to make your own. Feel free to spice it up with red pepper flakes!
Ground Beef/Sausage: This is optional for meat lovers, but you can easily substitute with cooked lentils or mushrooms for a hearty vegetarian version. Canned chickpeas also add a nice texture!
How Do I Get the Zucchini Not to Be Soggy?
One common issue with zucchini is moisture. To prevent sogginess, salt the zucchini strips to draw out excess water. Here’s how:
- Slice the zucchinis thinly and lay them onto paper towels.
- Sprinkle with salt and let rest for 10 minutes. This helps to pull moisture out.
- After 10 minutes, gently pat the slices dry with clean paper towels. This extra step ensures they hold up well in the oven and keeps your stackers from becoming watery.
What’s the Best Way to Layer the Stackers?
When assembling the stackers, aim for even layers for balanced flavor and texture. Here’s a quick guide:
- Start with a zucchini slice at the bottom as your base.
- Spread a spoonful of the ricotta mixture directly on top.
- If using meat, add that next, followed by a dollop of marinara.
- Continue layering in this order up to 2-3 layers, finishing with a zucchini slice on top to cap it off.
- This method ensures that every bite has a good mix of toppings and keeps everything neatly stacked!
Pasta-less Lasagna Stackers
Ingredients You’ll Need:
For the Stackers:
- 2 medium zucchinis
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 pound ground beef or Italian sausage (optional for a meat version)
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh herbs (basil, parsley, or rosemary) for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 25 minutes for baking, giving you a total of about 40 minutes from start to finish. You’ll spend some time getting the ingredients ready, but the actual cooking is quick and rewarding!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This step ensures that your stackers bake evenly and the cheese melts perfectly.
2. Prepare the Zucchini:
Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. Lay them out on paper towels, sprinkle a bit of salt over them, and let them rest for about 10 minutes. This will help to draw out excess moisture. After 10 minutes, pat them dry with more paper towels.
3. Sauté the Aromatics:
In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking them until softened and fragrant, which should take about 3-4 minutes. Stir occasionally to prevent burning.
4. Cook the Meat (If Using):
If you’re opting for a meat version, add the ground beef or Italian sausage to the skillet. Break it up with a spatula and cook until browned, making sure it’s fully cooked through. Season the mixture with salt, pepper, oregano, and basil. Once done, remove the skillet from heat.
5. Mix the Cheese Filling:
In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, and the egg. Mix thoroughly until well combined, and season lightly with salt and pepper to taste.
6. Assemble the Stackers:
On a baking plate, begin your stackage by taking one zucchini slice as your base. Spread a spoonful of the cheese mixture directly on top, followed by a spoonful of the cooked meat mixture (or just marinara if you’re keeping it vegetarian). Top it off with a tablespoon of marinara sauce. Repeat this layering process 2-3 times, finishing with a zucchini slice on the very top.
7. Top With Cheese:
Sprinkle the remaining shredded mozzarella cheese over the top of your stackers for that delicious cheesy finish!
8. Bake:
Place the baking plate in your preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the stackers are heated through.
9. Cool and Serve:
Once baked, remove the stackers from the oven and allow them to cool for just a couple of minutes. Then, transfer them to individual plates. Spoon a little extra marinara sauce around each stacker for added flavor.
10. Garnish:
Finish your dish by garnishing with fresh chopped herbs and a sprig of rosemary if you like! This adds not only flavor but also a pop of color.
11. Enjoy!
Serve the stackers warm and dig in! You’ll enjoy the comforting flavors of lasagna without the carbs of traditional pasta.
This dish truly captures all the comforting flavors of lasagna while providing a fresh and healthy twist with zucchini slices. Enjoy your meal!
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! You can substitute zucchini with eggplant or thinly sliced bell peppers for a different flavor. Just keep in mind that cooking times may vary slightly, so adjust as needed!
How Can I Make This Recipe Vegan?
To make this recipe vegan, replace the ricotta with a vegan ricotta made from blended tofu or cashews, omit the meat, and use a plant-based marinara sauce. You can also substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water, let it sit until it thickens).
What Should I Do If My Zucchini Is Too Soggy?
If your zucchini turns out soggy, make sure to salt them before layering. After salting, let them rest, and then pat them dry well with paper towels to reduce excess moisture. This will help keep the stackers from becoming watery during baking!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven until warmed through or use a microwave for a quicker option. Add a splash of marinara sauce on top to enhance moisture while reheating!