Zucchini Lasagna

I love lasagna and I love cheese. With that being said, I’m always looking for ways to make dishes a little healthier (even if they still have a lot of cheese). The other night I was craving lasagna like crazy but didn’t have any lasagna noodles. I’d heard about using squash before but was always a little hesitant.

photo 4 (2)

Luckily, I usually have fresh produce in my fridge and zucchini was the perfect experimental substitute for the job. The dish came out amazing and even my husband loved it. The first thing he said was “Wait! Where’s the pasta? There isn’t pasta in this?!” and then chowed down another bite.

I’m excited to try making this again soon and adding new things. The great thing about dishes like this is that there’s really no wrong way to make them and you can add as much (or as little) of anything in them as you want.

I forgot to take an after picture because we devoured it.

What you’ll need:

  • Fresh kale
  • Fresh spinach
  • 2-3 zucchini
  • 1 jar marinara/tomato sauce of choice
  • crumbled feta
  • mozzarella cheese
  • fresh Parmesan
  • olive oil
  • garlic
  • oregano
  • onion or onion powder
  • salt/pepper

Start off by preheating the oven to 350 degrees. I then took about 4-5 cups of spinach and another 3 or so cups of kale and added them to a pan over low-medium heat with 2 TBSP of olive oil. Stir and add in seasonings to taste: garlic, oregano, salt, pepper, onion.

spinach

 

Next, start laying and building your lasagna. Make sure your pan is lightly greased with olive oil. Then pour marinara for the base, add thin slices of zucchini, spinach/kale mixture, and cheese as you like.

photo 2 (1)

 

I just did two full layers and then topped it off with more marinara and mozzarella over the entire thing.

photo 3 (3)

 

Bake for about 30-35 minutes until cheese is fully melted. Let sit for about 10-15 minutes to let it solidify. You’ll need to use a spoon to dish it up and will want to eat it out of a bowl. It was heavenly. One thing I’d recommend trying is using a cheese grater to make long, thin slices of the zucchini. I just sliced them with a knife and didn’t get them as thin as I wanted and risked cutting my fingers about eight times.

It’s even amazing the next day heated up in the microwave.

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One thought on “Zucchini Lasagna

  1. This looks absolutely delicious! I’ve done the “veggitti” noodles. This contraption that allows me to make pasta-like noodles out of squash and zucchini; which is FANTASTIC! But I’ve never tried a full on lasagna before! You could even add meat to this 🙂 🙂 🙂 YUM! Pinning this one too! LOL

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