Meatless Zucchini Lasagna Recipe
Meatless Zucchini Lasagna Recipe photo by Taste of Home

Meatless Zucchini Lasagna Recipe

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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
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES: 9 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Meatless Zucchini Lasagna

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
Reviewed Dec. 2, 2011

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

MY REVIEW
Reviewed Aug. 6, 2011

Fabulous! Kids loved it, too

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