What’s Cooking? Zucchini Lasagna

Today I am going to share with you how I make zucchini lasagna.  In this recipe, I replace the lasagna pasta with sliced zucchini.

Ingredients:
Zucchini and/or yellow squash
Mozzarella Cheese-Shredded
Pasta Sauce (I used ground beef in my sauce, but you can leave the meat out if you want)
Olive Oil for grilling the zucchini and squash

Directions:
I used a mandoline to slice my zucchini and yellow squash 1/8 inch thick.  Since zucchini is a veggie that has a lot of water content, I drizzled olive oil over them and grilled them to remove some of the moisture.

Next you will need a jar of pasta sauce or you can cook it from scratch.  (I seasoned and browned a pound of ground meat, then added a tall can of tomato sauce.)  Cook the pasta sauce until it is thick.  Even though the zucchini was grilled, it will still release more liquid, and make the sauce the perfect consistency.

Layer One Zucchini Lasagna
Once the sauce is ready, begin layering the ingredients into a casserole dish.  I begin with sauce on the bottom.  Then I add a layer of zucchini.  I top the zucchini with sauce and mozzarella cheese.  Then I add another layer of squash, sauce, and cheese.

Layers Zucchini Lasagna

When the casserole dish is full, I place it in the oven at 375 degrees Fahrenheit for about 35 minutes, or until golden brown.
Completed Zucchini Lasagna
Let cool for a few minutes and then enjoy.

–Penny

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