Zucchini Lasagna Recipe

This is the first time that I have made zucchini lasagna, but it certainly will not be the last. I am still trying out my new cook book Everyday Detox by Megan Gilmore. I am loving this cookbook more and more! Review coming soon!

Zucchini Lasagna

I have heard about Zucniini Lasagna before, but to be honest we love pasta in our house and replacing the pasta with veggies just did not make sense to me. That is until I decided that more veggies and less carbs is a good thing! For all of us! I loved the Cauliflower Fried “Rice” that I made from this same cookbook.Cauliflower Fried Rice

So I decided that I needed to try another entree recipe and Zuchinni Lasagna was the one that I chose.

What a delight it was! The whole family loved this dinner. No one – not even my, “Can we have pasta for dinner (or lunch or breakfast) child grumbled about the missing pasta noodles. Without the pasta this dish was much lighter than you would think of when you think lasagna. That did mean that everyone went back for seconds and the portions served were huge! We had one small piece left over and there was a bidding war of sorts for that piece the following day. I think that says it all. This recipe is a keeper!

Zucchini Lasagna Serving

Zucchini Lasagna Recipe

From Everyday Detox by Megan Gilmore

INGREDIENTS

  • 4 zucchini (about 1/2 pound)
  • Sea Salt
  • 1 1/2 cups Marinara Sauce
  • Shredded goat’s milk cheddar, for topping (Optional – my kids did not like this and took it off)

Cauliflower “Ricotta”

  • 1 pound frozen cauliflower, thawed
  • 2 eggs, lightly beaten
  • 1/2 cup chèvre (soft goat cheese)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt

Mushroom “Meat”

  • 4 zucchini (about 1/2 pound)
  • Sea Salt
  • 1 1/2 cups Marinara Sauce
  • Shredded goat’s milk cheddar, for topping (Optional – my kids did not like this and took it off)

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Thinly slice the zucchini lengthwise, about 1/8 inch thick. I used a mandolin slicer. Gently rub the zucchini with sea salt and the set aside in a large bowl to sweat while you continue with the filling.Zucchini Noodles
  3. Prepare the cauliflower “ricotta”. Process the thawed cauliflower in a food processor fitted with an “S” blade to create a rice like texture. Transfer the cauliflower to a thin dishtowel, then twist it up and use your hands to firmly squeeze out the moisture. A lot of liquid should be released, leaving a very dry cauliflower pulp. Place the pulp in a large bowl and mix in the eggs, chèvre, oregano, and salt, set aside.
  4. Prepare the mushroom “meat”. In a skillet over medium heat, melt the butter. Add the onion and sauté for 5 minutes. Add the garlic, mushrooms, and salt and sauté until the mushrooms are tender, 6 to 8 minutes.Mushroom "meat"
  5. Rinse and drain the zucchini “noodles,” then pat them dry with a towel.Zucchini Noodles
  6. To assemble the lasagna, spread a thin layer of marinara sauce across the bottom of a 9-inch square dish to prevent sticking, then arrange several zucchini “noodles” to cover the sauce, overlapping slightly. Spoon half of the cauliflower mixture over the top of the zucchini layer, distributing it evenly. Use a slotted spoon to sprinkle half of the mushroom mixture over the cauliflower layer, and then spoon a bit more marinara sauce over the top. Add another layer of zucchini, then repeat the process with the remaining cauliflower and mushroom layers. Add a final layer of zucchini and top them off with a layer of marinara sauce.Zucchini Lasagna
  7. Bake for 60 minutes. Sprinkle a layer of shredded cheese one the top of the lasagna during the final 10 minutes of baking, giving it just enough time to melt. Remove from the oven and allow the dish to sit for 20 minutes before cutting and serving. Zucchini Lasagna
    Zucchini Lasagna Recipe From Everyday Detox by Megan Gilmore
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    Zucchini Lasagna Recipe From Everyday Detox by Megan Gilmore

    Ingredients

    • 4 zucchini (about 1/2 pound)
    • Sea Salt
    • 1 1/2 cups Marinara Sauce
    • Shredded goat's milk cheddar, for topping (Optional - my kids did not like this and took it off)
    • Cauliflower "Ricotta":
    • 1 pound frozen cauliflower, thawed
    • 2 eggs, lightly beaten
    • 1/2 cup chèvre (soft goat cheese)
    • 1 teaspoon dried oregano
    • 1/2 teaspoon sea salt
    • Mushroom "Meat":
    • 1 teaspoon butter
    • 1/2 yellow onion, chopped
    • 2 cloves garlic, minced
    • 8 ounces mushrooms, roughly chopped
    • 1/2 teaspoon sea salt

    Instructions

    1. Preheat oven to 350 degrees.
    2. Thinly slice the zucchini lengthwise, about 1/8 inch thick. I used a mandolin slicer. Gently rub the zucchini with sea salt and then set aside in a large bowl to sweat while you continue with the filling.
    3. Prepare the cauliflower "ricotta". Process the thawed cauliflower in a food processor fitted with an "S" blade to create a rice like texture. Transfer the cauliflower to a thin dish towel, then twist it up and use your hands to firmly squeeze out the moisture. A lot of liquid should be released, leaving a very dry cauliflower pulp.
    4. Place the pulp in a large bowl and mix in the eggs, chèvre, oregano, and salt, set aside.
    5. Prepare the mushroom "meat". In a skillet over medium heat, melt the butter. Add the onion and sauté for 5 minutes.
    6. Add the garlic, mushrooms, and salt and sauté until the mushrooms are tender, 6 to 8 minutes.
    7. To assemble the lasagna, spread a thin layer of marinara sauce across the bottom of a 9-inch square dish to prevent sticking, then arrange several zucchini "noodles" to cover the sauce, overlapping slightly.
    8. Spoon half of the cauliflower mixture over the top of the zucchini layer, distributing it evenly. Use a slotted spoon to sprinkle half of the mushroom mixture over the cauliflower layer, and then spoon a bit more marinara sauce over the top.
    9. Add another layer of zucchini, then repeat the process with the remaining cauliflower and mushroom layers.
    10. Add a final layer of zucchini and top them off with a layer of marinara sauce.
    11. Bake for 60 minutes. Sprinkle a layer of shredded cheese one the top of the lasagna during the final 10 minutes of baking, giving it just enough time to melt.
    12. Remove from the oven and allow the dish to sit for 20 minutes before cutting and serving
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    https://positivelystacey.com/2015/08/zucchini-lasagna-recipe/

 

 

 

Zuchinni Lasagna - so yummy and absolutely delicious!

 

 

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15 Replies to “Zucchini Lasagna Recipe”

  1. I love making zucchinni lasagna! It’s a favorite in our house now. 🙂 I even blogged about it on the blog I share with my husband (I linked it as my website). I hadn’t heard of “Cauliflower Ricotta” before though. I’m going to have to try that one out soon!

  2. I don’t think I would have ever thought of using a vegetable in the place of pasta! Such a great idea though. We often have lasagna with vegetables, but will have to try replacing the pasta with zucchini!

  3. This looks wonderful! I need to make this for dinner!

  4. I love this cookbook. Every recipe I tried making so far was received favorably. Especially the brownie… ))

  5. Mmmm…this healthy alternative looks and sounds good! I love the herb and tomato taste of lasagna, and I love zucchini too, so this would be perfect.

  6. This needs to be on our menu this week, sounds delish and I bet we wouldn’t even miss the pasta!

    1. The flavor is soooo good – you won’t miss the pasta at all.

  7. I love using Zucchini as a noodle substitute ! Delicious!

    1. I will have to try it as other “noodles”. It was yummy!

  8. I love zucchini and my daughter is vegetarian so this dish is perfect for us. Your photos are making me want to make & serve this to my family for dinner TONITE!

    1. You will love it! Let me know what your daughter thinks.

  9. I’m a huge fan of zucchini. I’ve never tried it as a substitute for pasta, but am looking forward to trying it soon.

    1. This was a first for my – but definitely not the last!

  10. I love seeing recipes that can easily be turned healthier! It’s incredible to see people using veggies in place of pasta! Such a great switch out.

    1. And my family didn’t even miss the pasta!

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