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vegetarian zucchini noodle lasagna

Zucchini Noodle Vegetarian Lasagna

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  • Author: Megan
  • Total Time: 1 hour 40 minutes
  • Yield: one 13x9 pan 1x

Description

Gluten Free, Vegan Option

This zucchini noodle lasagna recipe takes your favorite comfort food and makes it HEALTHY.  Lower calorie, lower carb, more nutrients, and filled with fresh veggies this is perfect for your Sunday night family dinner.

Ingredients

Scale
  • 2 large zucchinis
  • 30 oz ricotta cheese
  • 3/4 cup water
  • 1 (24oz) can marinara (OR my homemade marinara recipe!)
  • 6 oz baby spinach
  • 8 oz siced mushrooms
  • 2 (8oz) bags shredded mozzarella cheese
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1 tsp oregano
  • Salt and pepper
  • Optional: grated Parmesan cheese

Instructions

  1. Preheat oven to 350F.
  2. Slice zucchinis lengthwise using a mandolin slicer (I cut mine just over 1/8 inch thick).
  3. Lay zucchini slices out flat on counter and sprinkle with salt.  Let sit 5-10 minutes. (Zucchinis have a lot of water and this will bring it out). 
  4. While waiting on zucchini slices, prepare ricotta mixture:
    1. Combine ricotta, water, onion powder, garlic salt, and oregano in a large mixing bowl and stir until well combined.  Set aside.
  5. Come back to zucchini slices and pat dry to remove excess moisture.
  6. Using a grill pan (or a traditional frying pan if you don’t have a grill pan) on the stove, cook the zucchini slices a few minutes on each side to soften.
  7. Saute mushrooms with a little black pepper until soft, set aside.
  8. Saute spinach until soft, set aside.
  9. Now it is time to stack your lasagna! (The following is exactly how I stacked mine but you can always modify!):
    1. Start with a thin layer of marinara.
    2. Add a layer of zucchini slices, close together but not overlapping.
    3. Add a layer of ricotta mixture.
    4. Top with a thin layer of mozzarella.
    5. Zucchini again
    6. Sauce again
    7. Ricotta again
    8. Spinach and mushrooms (for this one I did one layer of spinach, followed by the mushrooms, topped with more spinach.  But you could always combine the two and just make one layer!  I am OCD 😛 )
    9. Ricotta
    10. Mozzarella
    11. Zucchini
    12. Sauce
  10. Once you have topped with the layer of sauce STOP for now.  Bake for 30 minutes covered (my baking dish had  a top but if yours does not, use aluminum foil).
  11. Remove cover and bake an additional 15 minutes (to dry out sauce a little bit).
  12. Add one more layer of mozzarella and some grated Parmesan (optional) and bake for 10 more minutes.
  13. Broil for three minutes (optional).
  14. Allow ten minutes to cool a little, and then serve!

Notes

Vegan Option – You can make this vegan by swapping out the ricotta, mozzarella, and Parmesan.  I know it might sound crazy, but there are so many great companies making delicious vegan cheeses these days!  Check out Kite Hill, Miyoko’s and Daiya

Nutrition

  • Serving Size: 1/12 of pan

Find it online: https://passmeaspoon.com/zucchini-noodle-vegetarian-lasagna/