If you love the layers of lasagna but are on a wheat-free diet, this zucchini lasagna recipe is just what you’re looking for. | ||
Yield | 8 servings | |
Time | 1½ hours, plus optional overnight refrigeration | |
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Ingredients |
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Directions |
Preheat oven to 350. Thinly slice zucchini (1/8 inch).
Spread 1 c sauce in baking dish. Add a layer of overlapping zucchini slices. Add half the ricotta cheese, a third of the shredded cheese, and half the vegetables. Top with 1 c sauce. Repeat, then sprinkle the last of the cheese on top. Bake for one hour until bubbly. Let cool, then refrigerate overnight. Cut into pieces, reheat, and serve. |
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Notes | You could of course eat this dish hot out of the oven, but for the best appearance, it’s better to cut it when it’s cold.
See my other lasagna recipes.
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Zucchini Lasagna
