I am very excited to share this recipe! I have been making lasagna from scratch for many years. This lasagna is a recipe I came up with and started making this year because I decided to make healthier food choices to lose weight for my wedding. I am trying to stay away from simple carbs such as lasagna noodles and trying to eat more vegetables. So, I took out the noodles and replaced them with ZOODLES! Zoodles, meaning thin zucchini slices that take over for the lasagna noodles! The vegetables included in this recipe are mushrooms, onions, bell peppers, carrots, grilled corn, yellow squash, and of course, zucchini! These vegetables go into the sauce which is simply canned San Marzano tomatoes and garlic.
I love San Marzano tomatoes. They are more expensive to buy, but they make a huge difference because they are soooooo delicious since they are sweeter and less acidic. The San Marzano tomatoes are only available in the can because they are canned in Italy and shipped to the United States. San Marzano tomatoes are heirlooms that originate from the small town of San Marzano Sul Sarno, near Naples, Italy. I love them because they are sweeter than other canned or fresh tomatoes so I don’t have to add sugar to the sauce to offset the acidity.
I tried to add asparagus and broccoli to the sauce, but both of those vegetables over-powered the sauce with their strong bitter flavors so I omitted them. I tested the recipe in many different varieties, but the final recipe came out so yummy due to the fact that all the ingredients matched up perfectly. It tastes like lasagna should…but waaaaay healthier! I will say that this lasagna is tedious to make, but it is so worth it!
- 4 zucchini, sliced ¼”
- Olive oil
- Salt and pepper, to taste
- 2 cans of San Marzano tomatoes
- 4 cloves garlic
- 2 T oregano
- 2 T basil
- 2 stalks corn, grilled and cut off the cob
- 1 onion, small dice
- 1 bell pepper, small dice
- 12 oz mushrooms, small dice
- 4 carrots, small dice
- 2 squash, small dice
- Salt and pepper, to taste
- Cheese Filling:
- 35oz ricotta cheese
- ½ cup grated Romano or parmesan
- Plus, 1 cup grated Romano or parmesan for dusting
- 2lbs sliced mozzarella
- 2 eggs
- 2 Tablespoons parsley
- 1 Tablespoon salt
- 1 Tablespoon pepper
- ¼ cup parmesan
- Heat up a 6-quart saucepan with 2 Tablespoons of Olive oil. Cook all zucchini slices for 2 minutes on each side until slightly browned. Place cooked zucchini on a parchment paper-lined sheet tray. Repeat until all zucchini is cooked. Stack the sheet tray with layers of zucchini and parchment paper.
- Heat up 2 Tablespoons of olive oil to the same 6-quart saucepan (no need to wash the pan first!) and throw mushrooms, salt, and pepper in for 4 minutes and sauté. Add onions, bell peppers, and carrots to the pan. Season with salt and pepper. Cook for 6 minutes. Add squash and corn to cook for 3 minutes more.
- Once vegetables are cooked, add cans of San Marzano tomatoes by squeezing each of the tomatoes by hand. Next, add garlic. Simmer for 20 minutes, stirring occasionally. Taste the sauce & season to taste with salt & pepper.
- While the sauce is cooking, add ricotta, ½ cup Romano, 2 eggs, salt, pepper, and parsley in a mixing bowl. Mix all ingredients together completely.
- To assemble the lasagna: Add ½ cup of sauce to the bottom of the pan. Put a layer of zucchini on the sauce. Drop a ½ of the cheese filling on the zucchini and spread with a spatula. Dust with a layer of grated Romano. Add 1lb of sliced mozzarella cheese to the top of the cheese filling. Add ½ of the sauce on the cheese. Then repeat the layers again. Zucchini, cheese filling, grated parmesan, mozzarella, sauce. Garnish with parmesan.
- Cover with foil and cook at 375°F for 45 minutes or until the sides or bubbling. Take foil off and bake at 415°F for another 20 minutes.
- Garnish with parsley.
- Let set for 15 minutes before serving.
- Cut up lasagna and serve!
Kitchen Tips ♡
♡ The zucchini works better when it’s thin. If It’s too thin it will turn into mush and if the zucchini is too thick, it won’t cook as well when cooked inside the lasagna. I believe the zucchini at about a ¼” thick is the best size with the sauce and the cheese. I use a meat slicer to slice my zucchini but I have also used a mandolin. There are also some cheese graters that have a slicing function.
♡ I bake my lasagna in a disposable aluminum tins. Easy cleanup and the lasagna bakes wonderfully in them.