Fantastic Zucchini Lasagna

I’ve been seeing recipes on Pinterest for Zucchini Lasagna, and since zucchini is a heavy producer for most people that plant it, I thought I’d take a shot at it. It turned out SOOO good. Let me just say, I didn’t even miss the meat. I’ve been wanting to bring more DELICIOUS plant-based recipes into our lives, and I have to say, this fits the bill. And it’s a great way to use your fresh summer garden vegetables!

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Zucchini Lasagna

2 medium zucchini

1 large onion (I used a red)

1/2 tsp garlic powder

1 jar or large can (23-24 oz) of tomato sauce

1/4 cup water

2 – 3 T. balsalmic vinegar

1 egg

1 cup ricotta cheese

Approx. 1 cup mozzarella cheese (or whatever you have on hand)

1 cup (packed), sliced swiss chard

About 8-10 large leaves fresh basil, thinly sliced

Salt

Pepper

A little oil of your choice

Cut the ends off of the zucchini, then slice thinly long-ways with a sharp knife or a mandolin slicer. In a large bowl, thoroughly salt both cut sides of the zucchini noodles. The salt draws water out of the zucchini so your final product won’t be so soupy. Let it sit for about 30 minutes. This is what mine looked like:

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All of that liquid in the bottom of the bowl dripped off the salted zucchini. Can you imagine that extra liquid in the lasagna? Unless you like to drink your lasagna, I strongly suggest salting the zucchini!!

Pre-heat your oven to 400 degrees.

Saute the onion in your choice of oil. When mostly softened, sprinkle garlic powder and saute for another 40 seconds. Add pasta sauce, water and balsamic vinegar. Mix and cook together until slightly thickened (approx. 5 minutes), then salt and pepper to taste.

Mix the ricotta and egg in a small bowl. Put half of the basil in the ricotta and egg mixture. Mix the other half of the basil with the sliced swiss chard, just on the cutting board.

After the 30 minutes is over, rinse the salt off of the zucchini and pat dry.

Put a little pasta sauce in the bottom of a 8×8″ pan. Layer zucchini, pasta sauce, swiss chard/basil leaves, ricotta-basil mixture, pasta sauce, zucchini, sauce, swiss chard and basil leaves, sauce and then mozzarella.

Bake for about 30 minutes covered with foil, then about another 20 minutes uncovered. The cheese should brown beautifully in lovely golden spots. When you take it out, let it cool about 10 minutes before serving. Enjoy!

P.S. Yay for cell phone food photography!

Inspired by lots of pins, particularly the recipes here, here, and here.

TIPS:

Chop the basil and swiss chard finely. The easiest way I’ve found to do this is to roll the smaller leaves up tightly in the larger leaves, then slice thinly across the roll.

Serve with a crusty bread!

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6 thoughts on “Fantastic Zucchini Lasagna

  1. Aubrey

    Amazing blog! I love that you find ways to be a self-sufficent mom around the home. You have great ideas that I’m going to try. Thanks for sharing Jess!

    Reply
  2. Pingback: Win a free copy of Zuchinni Houdini! | Wildflower Independence

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