Sheet Pan Zucchini Lasagna With Garlic Butter Croutons

Sheet Pan Zucchini Lasagna with Garlic Butter Croutons is a fresh, low-carb twist on the classic lasagna, perfect for weeknight dinners or a lighter version of comfort food. Layers of thinly sliced zucchini stand in for pasta, paired with a flavorful blend of marinara sauce, ricotta, and melted mozzarella. What makes this dish truly special is the addition of crunchy garlic butter croutons scattered on top, adding texture and a garlicky bite to every mouthful. The sheet pan method allows for even cooking and an easy clean-up, making this dish as convenient as it is delicious!

Ingredients:

For the lasagna:

• 3 large zucchinis, thinly sliced lengthwise (using a mandoline or knife)
• 1 1/2 cups marinara sauce
• 1 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

For the garlic butter croutons:

• 2 cups cubed bread (French or Italian bread works well)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
2. Prepare the zucchini: Lay the thinly sliced zucchini on paper towels and lightly sprinkle with salt. Let sit for 10-15 minutes to draw out excess moisture, then pat dry.
3. Make the ricotta filling: In a medium bowl, mix together the ricotta cheese, egg, minced garlic, oregano, basil, salt, and pepper until smooth.
4. Assemble the lasagna: Spread a thin layer of marinara sauce on the sheet pan. Arrange a layer of zucchini slices on top. Spread a layer of the ricotta mixture over the zucchini, followed by a layer of marinara sauce, then sprinkle with mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
5. Bake the lasagna: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
6. Make the garlic butter croutons: While the lasagna is baking, toss the cubed bread with melted butter, olive oil, garlic, salt, and pepper in a mixing bowl. Spread the bread cubes in a single layer on a separate baking sheet and bake for 8-10 minutes, or until golden and crispy.
7. Assemble and serve: Remove the lasagna from the oven and scatter the garlic butter croutons on top. Garnish with fresh basil or parsley, if desired.

This Sheet Pan Zucchini Lasagna with Garlic Butter Croutons offers a lighter, veggie-packed alternative to traditional lasagna, with the added crunch of flavorful croutons for an extra satisfying bite!