What if I told you that you can have a big piece of lasagna without also getting a HUGE amount of saturated fat, calories, and carbs? Interested?
Oh, and it’s also vegetarian friendly! Double yay!
There are a LOT of zucchini lasagna recipes online, but I wanted to create one of my own that was packed full of vegetables. Why? Well, I needed to use up some of the veggies from my co-op basket! (Click here to check out my co-op experience)
So I will say that this is not an exact copy cat of your favorite lasagna. But it is really yummy and a healthier alternative that gives you a new way to get your veggie servings.
Makes 4 servings
- 2 medium carrots, peeled
- 4 stalks asparagus, woody ends removed
- 1/2 yellow onion
- 1-2 stalks celery, ends removed
- 2 cloves garlic, peeled and minced
- 2/3 cup frozen soy crumbles (I use Boca)
- 2 medium zucchini
- 2 cups marinara sauce (I used Hunt’s traditional canned sauce)
- 2/3 cup fat free ricotta cheese
- 1/2 cup shredded low-fat mozzarella cheese
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil
Preheat oven to 350 degrees.
Peel zucchini and slice thinly with a mandolin slicer or knife, about 1/8″ thickness. Sprinkle zucchini with a little salt to draw out the moisture, and place on paper towels or in a colander to drain.
Chop carrots, asparagus, onion, and celery into small, evenly sized pieces. Heat oil in a large, sided skillet. (Really, just choose a pan that will accommodate all the veggies and sauce.)
Add chopped vegetables and cook until softened, about 10 minutes. Add frozen Boca crumbles, garlic and seasonings to taste; heat through, stirring occasionally.
Once the sauce mixture is heated through, place a small amount of mixture in the bottom of a 9X9 inch baking pan. Pat zucchini slices dry with a towel, then place a layer of the zucchini slices in the pan.
Then, layer the following on top of the zucchini slices:
- 1/4 cup ricotta cheese, spread over zucchini
- 1/3 remaining sauce mixture
- Zucchini slices
- 1/4 cup ricotta
- Sauce mizture
- Zucchini slices
- Remaining sauce mixture
- Mozzarella cheese
Cover lasagna with foil and bake 30 minutes. Remove foil and continue to bake additional 10-15 minutes or until mozzarella cheese is melted and bubbling.
(Roughly) Estimated nutrition information: 205 Calories, 6g Fat, 1.9g Saturated fat, 23g Carbohydrates, 7.6g Fiber, 11g Sugar, 15.3g Protein (Plus 40% DV Vitamin A, 53% DV Vitamin C, 33% DV Calcium, and 13.7% DV Iron!)
I will admit I’m still fine tuning this recipe. The first time I made it, there was too much liquid…likely because I didn’t dry the zucchini slices well.
Made it and have some suggestions for improvement? Please share!
2 thoughts on “Little Bit Savory: Zucchini Lasagna”
Yuuuuuuum. Looks super healthy AND delicious!
Ricotta cheese is better if you put in 2 egg’s ,1/2 cup of Parmesan cheese,1/4 teaspoon garlic powder ,and little of parsley mix well then spread over zucchini.