Vegetarian Zucchini Lasagna
Serves 6
15 mins prep
55 mins cook
70 mins total
This gluten-free zucchini lasagna is a delicious and hearty dinner that the whole family will love!
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Prep the Zucchini Noodles
Cut the zucchini long and thin, just like the lasagna noodles you are replacing. Slice the zucchini lengthways into strips. I use a knife to do this, or you can use a mandolin if you have one. Ideally they should be about 1/8 inch thick.
Zucchini tends to have a lot of water, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to let the excess liquid drain in a colander; OR you can grill it first, and place zucchini on paper towels to soak up any excess moisture.
Make The Cheese Filling
Combine about 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese with the ricotta in a small bowl. Mix until combined.
Assemble and Bake
In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through. Add pasta sauce and simmer on low for 3-5 minutes until combined. Add salt and crushed red pepper to taste.
In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna. Start with the zucchini slices - place them in a single layer, on the bottom of the baking dish. Then add the ricotta mixture, then the tomato sauce / veggie mixture, and then the shredded mozzarella/parmesan cheese on top. Repeat with another layer of zucchini noodles, ricotta cheese filling, sauce and mozzarella/parmesan.
Bake at 375 degrees for 30 minutes covered with aluminum foil, and another 10 minutes uncovered. Let it rest for about 10-15 minutes before cutting and serving, that will ensure your lasagna holds together when you're serving it.
