I know it is mid-winter, but I had to share this with you! I happened to have a zucchini left to use and this recipe was perfect for it! If you don't have a zucchini, save this recipe for the upcoming summer!
Whether you have a garden overflowing full of zucchini or just want to up your vegetable intake I have a super yummy recipe for you. I absolutely love this zucchini lasagna recipe. It’s quick easy and just as satisfying and your traditional version but full of tons of veggies and no empty carbs.
You can use your favorite lasagna recipe and just substitute zucchini “noodles” for the pasta or if you want to know what this is what I did for a 9 x13 pan.
- 1 giant zucchini (or 3-4 large grocery store sized ones)
- 1 pint ricotta cheese
- 1-2 jars marinara sauce (depending on size and how saucy you like things)
- 1lbs Italian Sausage (cooked).
Then starting with a layer of sauce, then a layer (about 2 pieces thick) of zuccini noodles, then a layer of ricotta.
Repeat until your pan is full and you’re out of ingredients making sure to finish with a layer of sauce. I used about 3 full layers of each.
Throw on a layer of shredded mozzarella and then bake at 400-degrees for about an hour or until the zucchini is cooked through and tender. Let sit for a few minutes before serving.
When you serve it you will notice that the zucchini will give off some water. I usually just sop some up with a paper towel when I plate it. It still tastes super yummy and holds it’s shape. Hope you like it. And now you only have 50 more zucchinis to use up. :)
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