Zucchini Lasagna Noodles Recipe

Is lasagna one of your favorite comfort foods in the winter? It’s definitely one of mine. It’s nice to make a large casserole dish full, eat one meal and then box up the rest to reheat for lunch at work.

I know what you are thinking. “But, isn’t lasagna fattening? The answer is it depends on how it’s made and how much you eat at a time!

Want a gluten free or healthier alternative? Try making your next lasagna using 1/4 inch thick slices of zucchini rather than noodles. Why 1/4 inch? The noodles will stay firmer at this thickness resembling more of a noodle. Even the skeptic of the house was happy with the way it turned out.

Cut your pieces into 3″X 3” squares to prevent eating too much. You can also get multiple meals this way.

Here is how I make my lasagna:

Sauce – saute the vegetables, add the tomatoes and paste and simmer for 15 to 20 minutes.
1 Tbls Olive oil
1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced zucchinni
1/2 cup sliced mushrooms
1 small jar of quartered artichoke hearts chopped
1 can tomatoes
1 can tomato paste
1 Tbls dried basil
1 tsp dried oregano
1 dash of ground thyme

Cheese Filling – thoroughly mix together
1 carton of low fat ricotta or cottage cheese (non-fat if you can find it)
2 eggs beaten
1/2 cup ground Parmesan
1/4 cup dried parsley

Low fat Mozzarella Cheese slices

Brush a little of the sauce on the bottom of the pan to keep from sticking.
Cover the bottom of the pan with slices of  Zucchini. Cover with 1/2 the sauce followed by mozzarella slices, 1/2 cheese filling and then back to the Zucchini slices.  Repeat the assembly saving a little sauce to sprinkle over the top.

Bake at 350 for 1 hour. Let cool for at least 10 min. before cutting or the pieces will not come out neatly.