So on my quest to make over some of my beloved traditional Italian recipes here comes Zucchini Lasagna! I hope I didn’t lose you yet, stick with me here as it is quite tasty!
Honestly, now that I have cut back on refined carbs I must say that I enjoy this version much more! I don’t have that bloated rock in my stomach feeling that I usually get with regular pasta.
Now maybe regular pasta treats you just fine – lucky you! However, this is the healthier alternative as you are getting in a host of veggies with nutrients and your blood sugar will not spike and drop dramatically where you will feel the need to eat again shortly after.
Zucchini Lasagna
Ingredients
- 1 large eggplant peeled and diced into bite-size cubes
- 2-3 large zucchini ends removed, cut lengthwise into thin slices
- 2 cups no sugar added crushed tomatoes I use this brand
- 2 cups ricotta cheese or vegan ricotta cheese
- 2 tbs olive oil
- Salt & Pepper to taste
- Fresh herbs for seasoning parsley, basil..
- Shredded mozzarella for topping optional
Instructions
- Preheat oven to 375f
- Spray 8x8 pan liberally
- Heat oil in large skillet then add diced eggplant and season with salt & pepper. Cook for 5 minutes stirring frequently until softened.
- Add crushed tomatoes and heat through.
- Layer zucchini to cover the bottom of the dish. (overlapping is ok)
- Spread 1 cup of ricotta over zucchini and 1.5 cups of eggplant mixture
- Top with the second layer of zucchini (running opposite direction of the first layer).
- Spread remaining ricotta cheese and eggplant mixture (leaving about 1/2 cup for top layer)
- Add the final layer of zucchini, top with remaining eggplant mixture and sprinkle with cheese (if desired)
- 1Cook for 30-40 minutes until heated through.
- 1Let it cool and set about 10 minutes before slicing.
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