Sunday, May 26, 2013

Zucchini Lasagna

Some of you seasonal purist might be cringing at the title.  I know it isn't the season for zucchini yet, but sometimes I just get a hankerin' for it.   :)

This recipe is a healthier take on the traditional lasagna recipe, while also being gluten free for those who need it.

To make this fun recipe...

You'll need:

Zucchini- preferably organic (the bigger pan of it you want to make the more zucchini you'll need, I used 4 small ones)
Olive Oil
Spaghetti Sauce (preferably organic)
About 10 ounces of shredded raw cheddar cheese or mozzarella (based on a 9X9 in pan recipe)
1/4-1/2 cup grated Parmesan cheese
1-2 eggs (optional)
Italian seasoning

  • Preheat the over to 375 degrees.
  • Wash the zucchini then cut off the ends.
  • Slice the zucchini length wise till the slices are about 1/2 an inch thick.
  • Divide the slices into 3 piles for 3 layers of "noodles".  The amount in one pile layed out is how big of a pan you'll need for baking (for instance if you have more than you'd need for a 9X9 pan the use a larger pan).
  • Spray an over pan (like a cookie sheet or baking sheet) with olive oil.
  • Lay the slices on the sheet and spray, or brush, the top sides with olive oil and lightly salt.
  • Bake for 10 minutes then flip the slices over and bake about 8-10 more minutes until soft but not too mushy.

  • Mix the two cheeses and the Italian seasoning together, and eggs if you are using them, but I didn't.
  • Spray the pan you are making the lasagna in with oil.
  • Add amount of spaghetti sauce to the bottom of the pan and spread evenly.
  • Put down the first pile of lasagna noodles in a way that they cover as much as possible of the pan in a single layer.
  • Apply a layer of cheese mixture, then more sauce (about 1/4 cup or so).
  • Repeat the layers 2 more times till the top layer is zucchini with cheese mixture and sauce on top.
  • Sprinkle a little more cheese on top and bake uncovered for 20-25 minutes.
  • Once out of the over allow it to sit for about 10 minutes to firm up a bit.

Serve warm.

Total prep time: 10-15 minutes              Total cook time: 20 minutes

I served the lasagna with some easy baked potatoes.  If you add these I'd make them before the lasagna, as they take longer to cook, but can be in the oven together.

Herb Roasted Potatoes

Take the amount of potatoes that equal what you and those who will be eating can eat, then add one extra.

Cut the potatoes into bit sized chunks and put on a baking sheet.

Lightly drizzle olive oil over most of the potatoes, then mix them with your hands to make sure they're all coated.

Sprinkle with salt and any herbs you'd like, such as rosemary, thyme, or Cajun seasoning and turmeric.  I did half and half for variety.  They both turned out really yummy!

Cook at 375 degrees for 35-45 minutes, or until soft.

Prep time: 5 minutes                              Cook time: 35-45 minutes

*I recently saw a similar recipe to the zucchini lasagna on a random website, so I apologize to whom ever out there that I'm unable to give you proper props for it.  Thanks for the general idea!

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