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Zucchini “noodle” lasagna

This is a great dish if you love lasagna but are trying to cut back on pasta or just want a lighter dish.  My family devoured it (and they very rarely opt for the vegetable version of something!)

Tip: To avoid a watery dish when using zucchini to replace a traditional noodle make sure to dry it as well as possible before cooking it.  For this recipe we dried the cut strips in the oven at 375o on a jelly roll with cooking racks placed in them.IMG_5925

10-12 large Zucchini, cut into approx. 1/4″ strips (see above tip)
1 large onion
5 cloves garlic, finely chopped
1-2 tbsp extra virgin olive oil
1 large portobello mushroom, chopped finely/minced
1lb ground beef (can substitute other meats if desired)
1 jar Due Cellucci Traditional or Tomato Basil Sauce
Basil (if you have on hand)
Salt and pepper to taste
Shredded Mozzarella
1 container Ricotta or Mascarpone Cheese (let it sit outside of the fridge for a bit so that it’s easier to spread)
Grated Parmigiano Cheese


Meat Sauce:
1. Sauté the onion and garlic in the oil, until soft and
2. Add meat and portobello mushroom and cook until browned and cooked through. Sprinkle with a little salt and pepper.
3. Stir in jar of sauce,  and simmer low for about 20 minutes.
4. Stir in fresh chopped basil. Set aside

Lasagna Assembly:

Use a Large casserole dish and layer as follows:

Layer 1 – Zucchini

Layer 2 – Meat sauce

Layer 3 – Ricotta and sprinkle Parmigiano Cheese

Layer 4 – Thin layer of shredded mozzarella

Keep repeating until you’re at the top (probably 3 times depending on your pan)

Final Layer should be just Zucchini and sauce.

Bake at  convection 350o for 30 minutes then add a layer of mozzarella on top and bake for another 10 mins or until cheese is golden brown.