Zucchini Lasagna is a fresh take on the traditional lasagna but without the gluten, much lower in carbs, and is loaded with delicious veggies making it a great meat-free weeknight dish. It’s still very satisfying and comforting. Enjoy!
- Category: Main Meals
Ingredients
- 4 large zucchini
- 2 teaspoons dried italian seasoning
- 1 garlic clove, chopped
- 1 onion, chopped
- small handful fresh parsley, chopped
- salt and pepper
- 1 egg
- 1 1/2 cups mozzarella
- 1 cup shredded parmesan regianno
- 500 gms ricotta cheese
- 3 cans of Italian peeled tomatoes
- Basil leaves to garnish, optional
Instructions
- Preheat the oven to 180 degrees celsius
- Slice the zucchini lengthwise into thin slices, as thin or thick as you like. Set aside.
- In a saucepan, add a little olive oil and the chopped onion and garlic, and saute until softened.
- Then add the cans of tomato, salt and pepper, and italian seasoning. Simmer for 20 minutes.
- In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, egg, parsley, salt and pepper.
- Spread 1/2 cup of pasta sauce onto the bottom of your casserole dish.
- Add your zucchini slices on top of the pasta sauce. They can overlap or you can place them side-by-side.
- Top the zucchini with 1/3 of the tomato sauce, and evenly spread 1/2 the ricotta mix on top of that.
- Add 1/2 cup of grated mozzarella on top of the ricotta.
- Repeat these layers one more time. Then op the lasagna with a final layer of zucchini slices, the remaining tomato sauce and a sprinkle of grated parmesan cheese.
- Place the lasagna in the oven and cook for 45-60 minutes or until golden on top.
- Garnish with whole basil leaves and serve with a fresh garden salad.