Goat Cheese Zucchini Lasagne (Convection-Toaster Oven)

Jo Zimny


With the intense heat we are experiencing here in the south west, it's a blessing to have a convection toaster oven. It doesn't create a lot of heat in my kitchen. I use it a lot. This recipe was surprisingly filling and very tasty. I will definitely make it again!

Featured Pinch Tips Video




30 Min


1 Hr 20 Min


2 Tbsp
coconut oil
7-oz pkg
goat cheese, shredded (mozeralla type)
3 large
zucchini, sliced thin the long way.
1 jar(s)
spaghetti sauce, meatless
6 large
white button mushrooms sliced
1 small
bunch of mixed italian herbs (i used basil, thyme and orgegan)
salt and pepper
1 c
grated romano cheese

Directions Step-By-Step

Preheat your convection, toaster oven to 375'F.
Spray a 9x9" oven safe casserole dish.
Saute the mushrooms with some of the herbs in the coconut oil.
When the mushrooms are just soft remove from the saute pan and set aside.
Shred your goat cheese. You can use different types of goat cheese in this too. Soft or hard, it's up to you.
Put some of the spaghetti sauce on the bottom of the prepared casserole dish and spread it around. Add a layer of sliced zucchini to cover the sauce. Sprinkle some grated cheese and herbs on top.
Spread all the sauteed mushrooms on top of the grated cheese. Repeat with the sauce, zucchini, cheese and herbs. Add some salt and pepper on top. End with the grated Romano cheese.
Bake covered with tin foil for about 30 minutes. Then remove the tin foil and bake for about 20 minutes or until the lasagne is bubbly and the top is a golden shade.
Serve and Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Healthy