Wednesday, July 29, 2009

Vegetarian Zucchini Lasagna







First of all I want to thank my readers for the kind comments and emails while my hubby was in the hospital. I really appreciate your caring words, thoughts, and prayers. I have the nicest readers!!!

He is home now and back at work, so things are finally back to normal.

My mom brought me a zucchini from her garden that was bigger than my lasagna pan, she had somehow missed it when picking them and it grew into a monster. So she gave it to me to see what I could do with it. I decided to make lasagna. While it was baking this morning, I had the news on and learned that today is National Lasagna Day! Who knew? I guess there is a day for everything.

This vegetarian lasagna uses strips of zucchini instead of noodles. I cut the zucchini into 1/4 " strips the long way, boiled them for about 3 minutes to soften them, and let them drain on paper towel. It is a great way to use up some of that overwhelming zucchini harvest. I used my homemade spaghetti sauce which I canned last summer, you can use any sauce you like.

Vegetarian Zucchini Lasagna

ingredients:

2-3 large zucchini, sliced into 1/4" strips, par-boiled for 3 min., let drain on paper towels
1 onion, diced
1 clove garlic, minced
1 T. olive oil
8 oz. mini-bella mushrooms, chopped
2 c. spaghetti sauce
1 6 oz. can tomato paste
2 eggs
1 1/2 c. cottage cheese
1/2 c. shredded mozzarella cheese
additional 1 c. shredded mozzarella cheese
1/4 c. Parmesan cheese
1 T. flour
2 large handfuls spinach, coarsely chopped

Preheat oven to 375.

In saucepan cook onion and garlic in olive oil about 4 min., add mushrooms and cook additional 4-5 min. till tender. Add spaghetti sauce and tomato paste, heat through.
In small bowl mix eggs, cottage cheese, 1/2 c. mozzarella, Parmesan cheese and flour.
In lasagna pan place about 1/2 c. sauce on bottom of pan. Next place spinach in pan, then a layer of zucchini strips. Spoon cheese mixture over this, spoon about 1/2 c. of sauce, then the remaining zucchini, and the rest of the sauce. Bake Uncovered 30-40 min., top with the other 1 c. of shredded mozzarella and bake 10 min. longer. Let stand 10-15 min. before serving.

14 comments:

Cookin' Canuck July 29, 2009 at 3:49 PM  

Great idea! This looks so healthy and delicious.

Ruth July 30, 2009 at 2:44 AM  

Hope you're hubby is getting better! This sounds like a great alternative to the pasta dish. Saving this recipe as it is a great way of getting my son to eat more veg-he's addicted to lasagna!

iRaw July 30, 2009 at 5:05 PM  

I had no idea there's a national lasagna day! I've made something similar and it's very good. Your lasagna looks awesome! And I'm glad things are settling down.

thequeenmommy July 31, 2009 at 12:09 PM  

Mmmmm - this looks and sounds so delicious! I used to make a vegetarian lasagna - but it wasn't so tasty - and this one is very tempting - thanks for sharing it!

ourlifeinaclick.blogspot.com July 21, 2010 at 1:52 PM  

I just found your blog because I was looking for this recipe. My daughter is a vegetarian and your recipes look great. I'll be following you!

heather

ourlifeinaclick.blogspot.com July 21, 2010 at 1:54 PM  

ps..just a heads up, do you realize you have word verification and blog owner approval for your comments? I don't think most people realize they have the word verification and it can be frustrating for people trying to leave comments. Have a great day!!

heather

Lisa H.,  January 17, 2012 at 12:00 PM  

It was even BETTER the second day!

Lisa H. January 17, 2012 at 12:01 PM  

It was even better the second day!

Janet January 17, 2012 at 4:57 PM  

Lisa, so glad you enjoyed it!

Anonymous,  March 2, 2012 at 2:48 PM  

Just made this lasagna for dinner, and it was delicious! I made my own spaghetti sauce though, and added red and yellow bell peppers to it for a richer flavor. I also substituted goat cheese for the cottage. Still savoring the memory!

Anonymous,  April 18, 2012 at 1:50 PM  

I made this for dinner tonight with a couple of modifications. Instead of cottage cheese, I used greek yogurt and made my own homemade sauce with fresh tomatoes and basil and ommited the flour. YUMMY!

Anonymous,  June 11, 2013 at 12:08 AM  

Made this for dinner. Excellent recipe. I also used a layer of eggplant instead of the second layer of zucchini.

Janet June 11, 2013 at 7:20 PM  

Ooh, I think I will try using eggplant next time, sounds yummy!

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