Pasta-Less Lasagna

Perfect for a vegetarian main course or those looking to reduce carbohydrates.

from Extraordinary Meals from Ordinary Ingredients

SECRET INGREDIENT: zucchini

The best thing about lasagna is the layers of flavor from the cheese, sauce, and noodles. Here’s a fun twist that replaces the layer of noodles with a layer of broiled zucchini slices. Perfect for a vegetarian main course or those looking to reduce carbohydrates.

Quick look

  • prep 25 min    cook 55 min
  • serves 4

Ingredients

  • 3 zucchini (9 to 10 inches long), about 3 pounds
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese (about 6 ounces), divided
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, divided
  • 1 1/2 cups jarred tomato-basil sauce

    How to make it   1 hour, 20 minutes

  • 1

    Preheat the broiler and coat a large baking sheet with cooking spray.

  • 2

    Working one at a time, carefully cut each zucchini lengthwise into 6 slices. Brush the slices with the oil and sprinkle with salt and pepper. Arrange one-half of the slices on the baking sheet and broil 5 inches from the heat until they start to brown slightly, about 5 minutes. Turn the zucchini and broil until lightly browned, 4 to 5 minutes longer. Transfer to a plate and repeat with the remaining zucchini slices.

  • 3

    Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray.

  • 4

    Combine the ricotta, 1 cup of the mozzarella cheese, egg, and 1/4 cup of the Parmesan in a small bowl.

  • 5

    Spread 1/2 cup of the sauce over the bottom and top with 6 slightly overlapping slices of the zucchini. Top with one-half of the ricotta mixture and 1/2 cup of the sauce. Repeat the layering with 6 slices of zucchini and the remaining ricotta mixture and sauce. Top with the remaining 6 slices of zucchini.

  • 6

    Sprinkle the top with the remaining 1/2 cup mozzarella and the remaining 1/4 cup Parmesan. Cover with foil and bake for 35 minutes. Uncover the lasagna and bake until bubbly, about 10 minutes longer.

  • 7

    Remove from the oven and let stand 10 minutes before cutting.

Personalize It!

Don’t like zucchini? Substitute slices of yellow squash or eggplant. For a little more flavor, replace the mozzarella with shredded aged provolone.

  • Your Comments

    • http://twitter.com/CalogeroMiraEng Calogero Mira

      Pasta-less lasagna recipe with zucchini? Thanks.