Meatless Zucchini Lasagna Recipe

4.5 8 7
Meatless Zucchini Lasagna Recipe
Meatless Zucchini Lasagna Recipe photo by Taste of Home
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Meatless Zucchini Lasagna Recipe

Read Reviews
4.5 8 7
Publisher Photo
This meatless lasagna is chock-full of healthy zucchini and delicious cheeses. You'll be surprised that such a generous portion still weighs in at under 300 calories! Ruth Vaught - Tempe, Arizona
MAKES:
9 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + standing

Ingredients

  • 6 lasagna noodles
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 2-1/2 teaspoons each dried thyme, basil and oregano
  • 3/4 teaspoon salt
  • 3 medium zucchini, thinly sliced
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9 servings.
Originally published as Zucchini Lasagna in Healthy Cooking December/January 2009, p65

Nutritional Facts

1 piece: 272 calories, 10g fat (6g saturated fat), 55mg cholesterol, 454mg sodium, 28g carbohydrate (10g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1 starch.

  • 6 lasagna noodles
  • 1 medium onion, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups water
  • 2 cans (6 ounces each) tomato paste
  • 2-1/2 teaspoons each dried thyme, basil and oregano
  • 3/4 teaspoon salt
  • 3 medium zucchini, thinly sliced
  • 1 egg, lightly beaten
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
  3. Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
  4. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9 servings.
Originally published as Zucchini Lasagna in Healthy Cooking December/January 2009, p65

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Reviews forMeatless Zucchini Lasagna

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bethnegrey User ID: 5730198 254046
Reviewed Sep. 13, 2016

"I thought the sauce flavors worked really well. I made it a few hours ahead so the flavors had time to meld, so maybe that helped. What I didn't particularly care for is that this is a pretty labor-intensive recipe. Make the sauce, cook the zucchini, cook the pasta, assemble...... Not a recipe for me to make when time is short. However, I may very well make this again. Nice homey casserole!"

MY REVIEW
michelletheprincess User ID: 6415848 155514
Reviewed Oct. 5, 2013

"I used a jar of sauce to save time. Everyone loves this recipe and the leftovers taste just as wonderful the next day."

MY REVIEW
ellashaw User ID: 5561137 109001
Reviewed Sep. 8, 2013

"I didn't use the sauce in the recipe and substituted my own canned homemade sauce. It took about a pint which I basically divided into thirds for the layers of sauce. We really liked this, and I will be making it again."

MY REVIEW
dzncofz User ID: 996730 98241
Reviewed Jul. 31, 2013

"This was not very good. I agree with the person who said it would have been good with different sauce. It's a good idea but didn't quite hit the mark for me."

MY REVIEW
Loral17 User ID: 5904366 169631
Reviewed Dec. 2, 2011

"YUMMM!! This looks so great and tastes just as great!!! How could I not make it???"

MY REVIEW
smbex User ID: 5650827 169626
Reviewed Aug. 6, 2011

"Fabulous! Kids loved it, too"

MY REVIEW
lpeters86 User ID: 3481982 78377
Reviewed Aug. 22, 2010

"This was the best lasagna I have ever made! You can't tell that this is light and healthier for you. Everyone that I have passed the recipe on to has absolutely loved it! Highly recommended!"

MY REVIEW
jay1022 User ID: 3773403 98155
Reviewed Jan. 13, 2009

"I find that the concept of this recipe is a great idea, but the sauce that you make out of the tomato paste/water/seasonings is very lacking in flavor and actually takes away from the lasagna. When I make this again, I'm going to use a jarred sauce or find a really good sauce recipe to make first."

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