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
- Preheat the oven to 350 degrees.
- 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.
- 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.**
- 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.
- Take the noodles out, and in a greased baking dish, start to lay each zucchini noodle so they line the bottom of the dish.
- 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.
- Once you are happy with your layer, continue to repeat the steps of zucchini, sauce, cheese and vegetables.
- Once you have about 3 or 4 layers, sprinkle the remaining mozzarella cheese on top, and season with oregano.
- 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!
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!