Cheesy, Cooking, Vegetarian

Week 10: Zucchini Lasagna

Hello week 10! These last few weeks have been flying by, and while completing the Whole30 has taught me how to be healthier in the kitchen, I can’t completely stay away from comfort foods!

Over the weekend, my boyfriend and I had a craving for lasagna, and in our house cravings are more like must haves!! When we went to the store to pick up all the ingredients, I thought about how easy it would be to put a healthier twist on it. Substituting the pasta with zucchini was a step in the right direction, but I couldn’t give up the cheese! For week 4, I made Zucchini Ravioli and figured I could follow essentially the same recipe except instead of folding the noodles, I would just lay the zucchini noodles next to each other to make the layers.

I used these ingredients:

  • 4 Large Zucchinis
  • 1 1/2 Cups ricotta
  • 1/2 Cup finely grated parmesan
  • 1/2 Cup shredded mozzarella (for mixture), 1/2 Cup to sprinkle on top
  • 1 large egg
  • kosher salt
  • Freshly ground black pepper
  • Garlic Powder
  • 1 1/2 Cups Tomato sauce
  • Cup of chopped broccoli
  • Cup of shredded carrots
  • Oregano to taste

Steps:

  1. Preheat the oven to 350 degrees.
  2. Cut off both ends of the zucchini, then using a vegetable peeler, peel the zucchini lengthwise to make your noodles. The first two peels I tossed so my noodles were wider. To make as many “noodles” as possible, I peeled all the sides of the zucchini.
  3. On a baking sheet, lay each zucchini noodle and drizzle with olive oil. Place the baking sheet in the oven for about 2-3 minutes. This process will release some of the moisture so the dish doesn’t turn into soup. **It’s okay if parts of the ends brown, as long as they aren’t burnt.**
  4. While the noodles are cooking you can make the filling – mix together 1 1/2 cups of ricotta cheese, 1/2 cup of parmesan cheese, 1/2 cup of mozzarella cheese and 1 egg. Add some salt, pepper and garlic powder for taste.
  5. Take the noodles out, and in a greased baking dish, start to lay each zucchini noodle so they line the bottom of the dish.
  6. Top the layer of noodles with a few spoonfuls of tomato sauce and a few spoonfuls of the cheese filling. Mix them together so they cover the layer of noodles, and then sprinkle some broccoli and carrots.

    IMG_0202.JPG
    On the left you can see the layer of sauce, cheese and vegetables. On the right you can see how I layered the zucchini on the bottom of a second dish.
  7. Once you are happy with your layer, continue to repeat the steps of zucchini, sauce, cheese and vegetables.
  8. Once you have about 3 or 4 layers, sprinkle the remaining mozzarella cheese on top, and season with oregano.                                                                                                            img_0209.jpg
  9. With your lasagna beautifully layered, place it in the oven for 25-30 minutes.  If you want it to be crispy on top, broil it for about 3-5 minutes, but keep an eye on it so it doesn’t burn!

IMG_0213.JPG

Look at that beauty! It was so delicious, and I made two dishes, so I decided to freeze one for the next time we get a craving… which honestly may be tomorrow!

We also made garlic bread using ezekial bread, and it complimented the dish perfectly!

-R-

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