VEGETARIAN ZUCCHINI LASAGNA (NO PASTA USED)
What could be better than a lasagna with 2 pounds of ricotta cheese? Its vegetarian but no one will miss the meat since it has all that extra cheese. Yes, you can substitute low fat cheeses in this recipe but I do not think the fat free cheeses work well. Adjust seasonings to your liking. I found this recipe in a local...
Provided by Kathie Carr
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. NOTE: You will need some extra seasonings when you use your favorite spaghetti sauce in this dish but feel free to use more or less to your own liking. Preheat oven to 350 degrees. Cut unpeeled zucchini into long slices about 1/4 to 1/3 inch thick. Cook in boiling water just until it begins to soften but not until it becomes limp, about 5 minutes. Drain on paper towels. Mix ricotta cheese, eggs, parsley, seasonings, 1/2 of the parmesan cheese, and 1/2 of the bread crumbs in a bowl. Set aside.
- 2. In a 9 by 13 inch baking pan, spoon a layer of tomato sauce using a little less than 1/2 the sauce. Sprinkle 1/2 of the remaining bread crumbs over sauce. Arrange layer of 1/2 of the zucchini slices over bread crumbs. Spoon 1/2 of the reserved ricotta mixture on top of the zucchini. Sprinkle with 1/2 the mozzarella cheese. Arrange the rest of the zucchini over this, next layer remaining tomato sauce and then the remaining bread crumbs. Top with remaining ricotta mixture. Finally top with remaining mozzarella and parmesan cheeses.
- 3. Bake in preheated oven for about 1 hour or until top is brown. Let stand 15 minutes before cutting.
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Sultan G
[email protected]I can't wait to try this recipe. It looks so delicious!
Morenike modest Empire
[email protected]This lasagna is a great way to sneak some extra veggies into your diet.
Augustina Oritseweyinmi
[email protected]I made this lasagna for a party and it was a huge hit. Everyone loved it!
Mareli Lopez
[email protected]I'm so glad I found this recipe. It's a great way to use up all the zucchini from my garden.
Patrick Essel Junior
[email protected]This is the best zucchini lasagna I've ever had. It's so flavorful and satisfying.
Ellie Torres
[email protected]This lasagna is so cheesy and delicious. I can't wait to make it again!
Miley Moore
[email protected]I love that this recipe uses no pasta. It's a great way to get your veggies in.
Ramid Cavadov
[email protected]This was my first time making lasagna and it turned out great! I was really impressed with how easy it was to make.
Komuntare Becky
[email protected]I had some trouble finding zucchini that was the right size. I ended up using a combination of zucchini and yellow squash.
Cheeseman_5
[email protected]This recipe was a little bland for my taste. I added some extra spices and it was much better.
Jibon Jibonhossain
[email protected]I followed the recipe exactly and it turned out great! I'm so glad I tried this recipe.
Bryan Tamez
[email protected]This lasagna was delicious! The zucchini added a nice touch of sweetness and the cheese was melted and gooey.
Jeel Patel
[email protected]This was the perfect recipe for a weeknight meal. It was quick and easy to make, and it was a hit with the whole family.
Debbie Bagshaw
[email protected]I'm not a vegetarian, but I loved this lasagna! It was so flavorful and satisfying. I'll definitely be making it again.
MD Fahad
[email protected]This zucchini lasagna was a hit! It was so easy to make and it tasted amazing. I loved the combination of flavors and textures.