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Really
quite simple, just substitute the zucchini for the lasagna noodles
and don't use meat. You can call it a vegetarian lasagna or vegetable
lasanga, however, you can modify it as you wish. I made this recipe
in hopes to have a low calorie and low carb recipe that would
be just as enjoyable as any regular Italian lasagna. I also made
this dish for my sister's fiancee who requires gluten free products,
therefore regular pasta noodles was not an option. Read my entire
take on this italian dish including my mistakes at my simpleitaliancooking.com
blog. Serve with some nice garlic
bread! |
| Serving for 4-6 |
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Ingredients |
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Italian Name |
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4 -6 medium sized zucchini
peeled and sliced thinly lengthwise |
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zucchine |
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4 cups pasta sauce (get
my tomato pasta sauce recipe here) |
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salsa di paste alimentari |
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32 oz. ricotta cheese |
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formaggio di ricotta |
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grated romano cheese |
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formaggio Romano |
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chopped parsley |
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prezzemolo |
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1 or 2 shredded carrots |
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carote |
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chopped sauteedmushrooms in
olive oil (optional) |
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funghi |
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Instructions |
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| 1. |
Wash, peel and slice
the zucchini lengthwise into long strips. Thinner the better.
Set aside. |
| 2. |
Combine in large bowls
the ricotta, romano, parsley, carrots and mushrooms if used. |
| 3. |
In a 9x9 oven proof
pan, put a small layer of pasta sauce on the bottom. This
prevents any sticking. |
| 4. |
Next, put a layer
of zucchini down to cover bottom of pan. Try to make it as
tight as possible without any huge gaps. |
| 5. |
Spread a layer of
the cheese mixture on the zucchini and spread evenly. Use
fingers if easier, just make sure they are clean. |
| 6. |
Spread a layer of
sauce so all the cheese is covered. |
| 7. |
Repeat process with
the zucchini, cheese mixture and sauce until you finish with
a final layer of zucchini. |
| 8. |
Spread a thin layer
of sauce on top to cover. |
| 9. |
Cover with foil
and bake at $350 for about 1 hour until zucchini is easily
pierced with fork. |
| 10. |
Spread one final layer
of sauce on top if you desire and top with some romano or
shredded mozzarella cheese. |
| 11. |
Bake until the cheese
melts (about 5 minutes). |
| 12. |
Remove and serve warm. |
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TIP #1:
By sauteing the mushrooms, you remove the excess juices from
the mushroom. The zucchini will naturally release it's own
liquid so you do not need anymore from the mushrooms. Plus,
by cooking down the mushrooms in the olive oil, the mushrooms
have more flavor. |
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TIP #2: Add
whatever other veggies you want, but remember to avoid excess
liquid. |
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TIP #3:
Place a cookie sheet on a rack below the lasagna pan. This
allows for any accidental spillage to drip onto the cookie
sheet and not the bottom of your oven. |
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Suggestions
for Side Dishes |
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Italian
Green Salad |
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Lima Beans |
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Italian Bread |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2009. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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