In this particular spin on Zucchini Lasagna I was all about the Low Carb situation as I did not want lasagna noodles in the mix! This is a great meatless meal that is just as filling with a lot less calories and so much less fat.
I always believe in creating recipes that are easy to make and provide a grand taste when you celebrate each bit in your mouth and this particular dish, Zucchini Lasagna delivers big.
IF you love Italian Food, but don’t care for the carbs, this is your new addiction trust me, you won’t go back to basic lasagna with noodles. The key to this recipe rests in the baking procedure, if you bake it long enough it will set up right, if you under-cook this you will have tough zucchini.
I also love it because it is allergen free for my son, though food allergies differ person to person so check the ingredients before consuming and make sure your food-allergens are not included in the recipe. Here’s how we lavishly live Zucchini Lasagna out loud and celebrate and savor every bite!
Gather Your Ingredients
I grabbed what I needed before I headed home from work. I wanted something that I could literally throw together while we the kids are unloading from school and getting ready to run out again and something that would be filling, but not unhealthy. We love zucchini. The other magical item in here is the Chef Paul Prudhommes Pizza & Pasta Magic it gives a nice flavor without adding much of anything but some basic spice combination.
This is by far the easiest meal I make and the key to getting this all right is to bake the lasagna long enough that it absorbs most of the water and the zucchini’s water. For mine I used a basic 8 x 8 sized casserole dish.
Prep the dish with Olive Oil, so nothing sticks! You can mix this all up in one bowl and make sure to have your baking bowl prepared for the layering of the zucchini strips. I do suggest cutting the zucchini lengthwise and thinner, but not too thin, not like paper, but rather more like the thickness of a few pieces of cheese stacked together(3).
1 Large Zucchini Peeled
15 Ounce Container of Ricotta Cheese(you can use any brand and skim or regular no difference)
16 Ounces of Tomato Sauce
3 Tbsp Of Grated Cheese(canister Style is fine as pictured)
2 Tbsp Of Extra Virgin Olive Oil
1 Casserole Dish 8×8
2 Tbsp of Chef Paul Prudhommes Pizza & Pasta Magic
Preheat your oven to 375 Degrees Fahrenheit.
Prepare your casserole dish by adding the olive oil to the bottom of the dish.
Peel Your Zucchini and then Slice Zucchini in LONG, THIN, Pieces(not paper thin, but NOT thick)
In a separate bowl mix Ricotta Cheese, and Pizza& Pasta Magic, with the Grated Cheese.
Place One row of zucchini along the bottom of prepared pan and smear the ricotta mix on each piece.
Add a layer of sauce.
Add another layer of zucchini repeating the smearing of ricotta and then layering with sauce.
Repeat until you have run out of zucchini
Do NOT add water, zucchini already has enough water content to it.
Place in Pre-Heated oven and bake for 2 hours until it looks like my photo.
Do not serve immediately, let it stand and it will set into pieces that can be cut, such as my photo.
If you care to, add more cheese to the top before serving. Refrigerate any un-eaten servings.
This will easily serve 5 people, each a generous slice.
Serve with Crusty Bread–ahhh yes now bring on the carbs, lol!
IT is essential to add that bit of Olive Oil to the bottom of the pan, because the taste it offers when it is baked is phenomenal. Do not add water as it will not set up. You will find that the natural water content will absorb, the sauce does not need water to make it delicious, it is already set to go.