Vegetarian Lasagna

This vegetarian lasagna uses zucchini slices instead of noodles. It is filled with a creamy and luscious Ricotta cheese and mushrooms in a tomato sauce.

You will need some time to create this wonderfully satisfying meal but I promise you it is worth it. You will love, love the result. Ans you will also not miss the pasta or the meat.

One important step is to let the zucchini dehydrate by adding salt to it and letting it sit in a colander. This will assure that the zucchini does not get limp and soggy.

Here is what you are going to need for this fantastic and delicious vegetarian lasagna:

Serves eight
8 small zucchini – sliced lengthwise about ½ inch thick
2 large white onions – chopped
4 garlic cloves – minced
2 TBS chopped parsley
1 medium red bell pepper – chopped
4 tomatoes – peeled and chopped
2 TBS crushed dried oregano
¼ cup dry white wine or water
28 oz. tomato sauce
1 tsp. sugar
1 – 14 oz. can mushrooms
1 ¼ cup chopped basil leaves
2 – 8 oz. containers Ricotta cheese
2 eggs
1 TBS garlic powder
1 cup shredded Mozzarella cheese
Shredded Parmesan cheese for garnish
Olive oil/ Salt & Pepper

Preheat oven to 350 degrees.

Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.

Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.

Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.

Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.

Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.

Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!

Print the Zucchini Lasagna Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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