The other day I made a zucchini chicken enchilada that both my husband and son really enjoyed. This particular recipe uses vegetable peeler to make the zucchini slices which made the slices very thin. So I got to wondering how it would work for making vegetarian lasagna.
The first time I tried zucchini lasagna, I used my mandoline slicer and the slices were too thick. Plus, it was hard to cut the lasagna after it was cooked. I wondered if it would be easier to roll the zucchini slices for lasagna and then not even need to cut — they’d already be bite sized pieces!
One of the things I love is that this vegetarian lasagna recipe doesn’t call for a lot of ingredients. Just the above: zucchini, organic ricotta cheese, organic mozzarella cheese, and egg replacer (optional). Then I add my homemade spaghetti sauce, which needs to be made first.
Add a little olive oil in a small pot, add 1 T garlic (that’s my minced garlic, frozen in the plastic bag) and 3 T basil. Cook gently for a couple minutes. Add 5 T maple syrup, 2 cans tomato paste and 4 cans of water. Whisk together and heat on medium until it’s warm and slightly bubbly. Then set aside.
Preheat oven to 350 degrees.
Use a vegetable peeler to slice the zucchinis. I ended up using four total for a full pan of the lasagna.
Add the egg replacer to the ricotta cheese. I thought this would help the cheese stick together more and stay inside the zucchini rolls. I’m not sure it did much, so it’s completely optional.
Spread a layer of ricotta cheese on each slice of the zucchini. Roll them up one by one.
Put a small layer of spaghetti sauce on the bottom of a 9×13 pan.
Set all the zucchinis rolls in a single layer on the 9×13 pan. I had a few extra that I just stacked on top in the center.
Pour the remaining spaghetti sauce on top.
End with a top layer of mozzarella cheese. Bake for 20 minutes at 350 degrees. Broil for a few minutes if you like it more crispy on the top.
- Homemade Spaghetti Sauce
- 4 Zucchini
- Egg Replacer (optional)
- Ricotta Cheese
- 8 oz Mozzarella Cheese
- Preheat oven to 350 degrees.
- Create zucchini slices with vegetable peeler.
- Follow directions for egg replacer and add to ricotta cheese.
- Spread a layer of ricotta mixture on each slice of zucchini.
- Roll the zucchini.
- Spread a small layer of spaghetti sauce at the bottom of a 9x13 pan.
- Lay the rolled up zucchinis in the pan.
- Top with spaghetti sauce and cheese.
- Bake for 20 minutes, broil if you like the top to be more crisp.
Get some of the ingredients here:
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If you have comments or make this recipe, please tell me below in the comments!
Vickie Gould is a Master Herbalist, wellness coach and speaker. She is the best selling author of The Waiting Room and Herb Journal. She often shares her Chronic Lyme Disease story hoping to inspire and give hope to those with chronic health issues. By changing her lifestyle, eating habits and lowering her toxin load she is back to living life after being in bed 16-18 hours per day.
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