Zucchini Lasagna

zucchinilasangaRecipe: Zucchini Lasagna


  • 4 Large zucchini, scrubbed, sliced thin and long, leave skin on
  • 1 quart spaghetti sauce or thick tomato sauce
  • 1 cup bread crumbs
  • 1 pound ricotta cheese or cottage cheese for light version.
  • 4 eggs, lightly beaten
  • 2 Tablespoons mixed Italian seasoning mushrooms,
  • sliced tomatoes, sliced broccoli or any vegetable you like
  • Salt & pepper to taste 1 cup grated Parmesan or Romano cheese 1 pound mozzarella cheese, coarsely grated


  1. Slice zucchini into long slices with skin, 1/8 inch to 1/4 inch thin . Cook in boiling water just until limp, about 5 minutes. Drain on paper towels. Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl. Set aside.
  2. In a well greased 9×13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Layer each of your vegetables then layer of zucchini slices over like you would lasagna pasta. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Start again with sauce and layer again your vegetables and zucchini slices, cheeses till you top with sauce and remaining mozzarella and Parmesan. Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

Quick Notes

Be sure to grease the pan well. Enjoy with many different kind of vegetables.

Cooking time (duration):30

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Microformatting by hRecipe.

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