Zucchini Lasagna

Zucchini Lasagna

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Wendy Carson

By
@FreshCookin

OK you Zucchini lovers and Moms trying to get the kids to eat more fresh veggies... This Meatless lasagna is packed with healthy zucchini and yummy cheeses. You'll be amazed to find a hefty single serving weighs in under 300 calories! So eat it up! My family loves it and I don't tell the kids their eating vegetables. This recipe was shared with me by Ruth V. from Tempe, Arizona.

Rating:

★★★★★ 1 vote

Serves:
4 to 6
Prep:
30 Min
Cook:
30 Min

Ingredients

  • 6
    lasagna noodles, (no boil type, saves time)
  • 1 medium
    onion, chopped
  • 2 clove
    fresh garlic, minced
  • 2 tsp
    olive oil
  • 2 c
    water
  • 2 can(s)
    tomato pasta (6 oz each)
  • 2 1/2 tsp
    dried & each of thyme, basil and oregano
  • 3/4 tsp
    sea salt
  • 3 medium
    zucchini, thinly sliced
  • 1
    egg, beaten
  • 15 oz
    ricotta cheese, part-skim
  • 8 oz
    shredded mozzarella cheese, part-skim
  • 1/4 c
    grated parmesan cheese

How to Make Zucchini Lasagna

Step-by-Step

  1. Saute onion and garlic in olive oil until slightly tender. Stir in the water, tomato paste and all seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Place zucchini in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
  3. Cover and bake at 375 for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Printable Recipe Card

About Zucchini Lasagna

Course/Dish: Pasta Pasta Sides
Regional Style: Italian
Other Tag: Quick & Easy



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