I was probably in my 20’s the first time I had lasagna. In my household, spaghetti was pretty much the extent of our Italian cuisine. I was also slow to develop a taste for ricotta. But now we have it a few times per month. Our favorite has been a veggie lasagna using shredded zucchini in place of ground beef. Last week, we took it one step further. This zucchini lasagna has no noodles. Instead, the zucchini IS the noodle.
It is a little harder to cut, and more difficult to cover the pan with the smaller width of the squash. But this low-carb lasagna is diabetic friendly for those who have to watch such things. And, frankly, the noodle provides the least amount of flavor of the entire dish of lasgana, so why not exchange it for something with more flavor and nutritional value? This zucchini lasagna is healthier and tastier than the regular kind.
- 2 large zucchini
- 1 c. ricotta
- 1 c. spaghetti sauce
- 1 c. shredded mozzarella cheese
- Preheat oven to 350 degrees.
- Using a mandolin, slice zucchini lengthwise. Grill for 1 minute per side to par-cook.
- Mix together ricotta, sauce, and half of cheese.
- Layer zucchini slices on bottom of glass baking dish. Spoon cheese half of cheese and sauce mixture over top. Add another layer of zucchini and cover with remaining zucchini. Top with remaining cheese.
- Bake for 45 minutes until cheese is golden brown.
- Remove from oven and let sit for 5 minutes before serving
I made my zucchini lasagna without meat to make a vegetarian meal. Feel free to add ground beef or ground turkey as you would with a regular lasagna. Just brown it, drain the grease off, and mix it in with the sauce and cheese mixture.