Jun 19

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Vegetarian Zucchini Lasagna

Is your garden overflowing with summer squash & zucchini like mine is? Well here’s a recipe you will love!

1-2 zucchini (mine were monstrous so I only needed half of one) thinly sliced into rounds
2 jars of pasta sauce (I prefer Newman’s Own because it’s all natural but you could make your own sauce)
2 tbs olive oil
1 onion (roughly chopped)
2 cloves garlic (finely minced)
2-3 summer squash (cubed)
3 cups spinach

Cheese Filling
*Side note-I will also include a vegan “cheese” filling option at the bottom of the page. I’ve had both & actually prefer the vegan version.

1 15 oz Ricotta Cheese
1/2 cup fresh Parmesan (don’t use that powdery stuff that barely qualifies as cheese)
2 cups mozzarella cheese
2 eggs
Salt & Pepper (to taste)

Preheat oven to 425. You will need a 9×13 pan. Begin by sautéing your veggies. Heat pan on medium high heat & add oil. Add onion. Cook until they start to become translucent. Add garlic. Stir & add squash. Cook until squash becomes tender. Add spinach & cook until wilted. Remove from heat and set aside.

Assemble cheese filling. Add all ingredients together (reserving 1 cup of mozzarella) and stir until well combined. I use my Kitchen Aid mixer, but you don’t have to. Set aside.

How to assemble:
Pour some of your sauce until bottom of pan is coated. Add your slices of zucchini (this would be your layer of noodles). Add more sauce over top. Add a layer of your sautéed veggies. Then add layer of cheese filling. Repeat. Your very last layer should be Zucchini & sauce. Use remaining cheese on top. Cover with foil & cook 45 mins.. Remove foil & cook another 10 mins to melt cheese.

Serve with a big green salad.

I actually doubled this recipe & made one to eat for dinner & froze the other for later. Love that I have a yummy dinner already made up & ready to go. 🙂

Alternative Vegan “cheese” Filling :
1 (16 ounce) tub firm tofu (not silken), pressed and drained
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
3 cloves garlic
3 tablespoons nutritional yeast, optional
1/2 teaspoon oregano
1/2 teaspoon basil
1/2-1 teaspoon salt, to taste
6-8 ounces vegan cream cheese (either Tofutti or Vegan Gourmet brand are best)

Put the tofu ricotta ingredients (except vegan cream cheese) into a food processor. Use the pulse function to keep the coarse texture of the tofu.
Microwave cream cheese for 30 seconds to soften. Use a wooden spoon to mix lightly into the blended ricotta mixture.


Permanent link to this article: http://eatingreal.com/blog/2012/06/vegetarian-zucchini-lasagna/

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