Zucchini Lasagna

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. Zucchin lasagna
Yield 8 servings
Time 1½ hours, plus optional overnight refrigeration
  • mandolin or sharp knife
  • 9×13 inch baking dish
  • wooden spoon
  • 3 c tomato sauce
  • 4 large zucchini
  • 1 pound ricotta cheese
  • 1 pound shredded cheese (mozzarella, provolone, fontina, etc.)
  • 2 c diced mixed vegetables (mushrooms, onion, bell pepper, etc)
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.

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.

Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook.

Buy it:

Amazon.com | Amazon.co.uk

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Zucchini lasagna

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