Zucchini Lasagna – A Great Dish With a Vegetarian Twist

November 13, 2018

 

 

Zucchini Lasagna

Make this zucchini lasagna for a hearty, vegetarian entree. It's delicious, not to mention healthier than regular lasagna.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Author Judit Lipoczi

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 3 cups julienne-cut zucchini
  • 1 1/2 tbsp chopped fresh thyme
  • 6 garlic cloves thinly sliced
  • 3/4 tsp salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 1 cup fat-free ricotta cheese
  • 1/4 cup water from fresh mozzarella container
  • 4 oz fresh mozzarella cheese
  • 2.5 oz grated fresh Parmesan cheese about 10 tbsp
  • 1 pkg refrigerated fresh lasagna noodles 6 noodles
  • cooking spray

Instructions

  1. Preheat oven to 375°.

  2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add zucchini, squash, thyme, and garlic; sauté 5 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove zucchini mixture from pan, and cool completely.

  3. Combine remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, ricotta, mozzarella water, and mozzarella in a food processor. Pulse until smooth. Combine 1/2 cup ricotta mixture and 1/2 cup Parmesan.

  4. Arrange 2 noodles in an 8-inch square glass baking dish coated with cooking spray; trim to fit if needed. Top with half of the zucchini mixture and half of the ricotta mixture. Repeat layers, ending with noodles. Top with the ricotta-Parmesan mixture. Cover dish with foil. Bake lasagna at 375° for 30 minutes; uncover. Bake, uncovered, an additional 15 minutes.

  5. Turn broiler to high. Sprinkle lasagna with remaining 2 tablespoons Parmesan cheese. Broil 2 minutes or until lightly browned. Let stand for 5 minutes. Cut into 6 slices.

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