Zoodle Lasagna Recipe #JERF #recipe

serena and da zucchiniI roll deep with some pretty awesome dietitian friends who are just as obsessed with veggies as *moi*. One of said friends went on a little weekend vacay last Thursday. When she left her beautiful garden, the zucchini you see in that there pic was too itty bitty to be picked! Four days later she returned and had a HONKER zucchini on her hand. Its safe to say my darling friend has a green thumb :)
Um, what’s a gal to do with a honker zucchini?! Give it to me, of course!
Once in my possession, the Italian in me couldn’t stop thinking of the possibilities. Zucchini makes for an excellent pasta replacement, and that mondo zucchini was the perfect width for LASAGNA NOODLES! Also, I happened to have tons of extra goat cheese from a weekend picnic the week prior, so lasagna was never not happening.
This lasagna was super easy to make. The hardest part is optional, and its not really hard, just requires some prep. In order to keep the lasagna from getting too soggy, its a good idea to “salt” the zucchini for a few hours before baking it. Once all the excess water is removed from the zucchini, they’re truly the world’s best veggie for fakin’ pasta.
Zoodle Lasagna
Recipe type: Dinner, Gluten Free, Grain Free, Vegetarian, Primal
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 9 generous slices
  • 1 very large zucchini or 4-5 medium zucchinis
  • Salt ** OPTIONAL
  • 3 ounces goat's cheese
  • 15 ounces ricotta
  • 1 egg
  • 1 onion, diced
  • 2 cloves garlic, diced
  • Fresh basil, chopped
  • 1 tsp oregano, 1 Tbsp garlic powder, 1 tsp black pepper
  • 32 ounces organic tomato sauce
  • 1 cup parmesan cheese
  • 4 cups kale (or other dark green leafy), chopped & wilted over low heat in a pan
  1. OPTIONAL: To salt the zucchini: Slice zucchini lengthwise in thin, ¼" thick strips. Place in a colander and coat with salt to drain for 6-8 hours. Prior to using the zucchini for the recipe rinse with cold water to remove excess salt. Squeeze the zucchini slices in a clean dish towel to remove excess water.
  2. Preheat oven to 375*
  3. In a bowl, combine ricotta, goat's cheese, egg, garlic, onion and spices. Mix well.
  4. In a baking pan, pour ⅓ of the tomato sauce to cover the bottom of the pan.
  5. Place zucchini slices on top, lay them parallel to the long side of the baking pan.
  6. Coat with approximately half of the ricotta mixture.
  7. Top with ~1/3 of the sauce. Place additional zucchini on top.
  8. Coat the zucchini with the other half of the parmesan mixture. Top with sauce.
  9. Mix kale and parmesan cheese, sprinkle on top.
  10. Bake for 50 minutes

And just sayin’– leftovers tastes AMAZING cold from the fridge the next  morning. #spokenfromexperience

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