Zucchini Lasagna
So much Zucchini! When you (or a friend) get a lot of fresh zucchini you quickly reach your limit with stir fries and even ratatouilles. Just remember, zucchini is rich in Vitamin A and C, plus benefits heart health and blood sugar. Not bad for such a prolific vegetable! According to Healthline.com, zucchini is a vegetable that needs a lot more appreciation. That’s why we grow it, right? Try them in Zucchini Lasagna.
This Zucchini Lasagna is a great way to get your vegetables in a way the kids will love. Zucchini “noodles” cook up to offer just enough structure for the spinach, tomatoes and cheese to make this lasagna tender, flavorful and always moist. Zucchini and iron-rich spinach are perfect together, since the vitamin C in Zucchini increases our bodies’ absorption of iron.
Just a few important tips for Zucchini Lasagna:
- You must get the excess liquid out of your zucchini “noodles” or you will end up with a lot of liquid that does not reabsorb into the finished dish. I find the best way to reduce the watery juice is to salt then bake the noodles before assembly.
- Slice the zucchini as directed, then sprinkle salt on both sides. Place in a colander for one hour to pull out much of the moisture. Pat dry, then put the zucchini slices on a rack over a baking sheet lined with parchment paper or non-stick aluminum foil and lay them flat. Bake for 1 hour at 350°F or until the zucchini noodles are relatively dry to the touch.
- It’s ok to have cooked zucchini noodles that are not the length of the lasagna pan you are using. Just overlap the noodles that you have. Make sure they are going in the same direction to make cutting and portioning easier.
- Revel in using fresh herbs while you can! Dried herbs are serviceable for Zucchini Lasagna. But you’re using fresh zucchini, why not up the freshness factor and make this a fresh veggie extravaganza? There’s plenty of time in the rest of the year to resort to dried herbs.
Zucchini Lasagna is so good you won't even think about all the healthy veggies inside!
- 6 lb Zucchini (sliced lengthwise, about 1/4" thick)
- 2 Large Eggs
- 24 oz Cottage Cheese (or Ricotta)
- 1/2 cup Asiago or Parmesan Cheese (shredded)
- 3 tbsp Parsley (finely chopped)
- 1 lb Spinach (frozen chopped, or fresh)
- 2 lb Tomatoes (chopped)
- 2 clove Garlic (minced)
- 2 tbsp Fresh Oregano
- 1/2 cup Fresh Basil (sliced thin)
- 1 lb Mozzarella Cheese (shredded)
Spray a 13” X 9” X 2” casserole dish with nonstick spray.
Trim and cut the Zucchinis lengthwise into ¼” thick slices. (A mandolin works best for this). Sprinkle both sides with salt set aside for 1 hour.
Pat dry, then put the zucchini slices on a rack over a baking sheet lined with parchment paper or non-stick aluminum foil. Bake in a 350°F oven for 1 hour or until zucchini slices are relatively dry to the touch.
In a medium bowl, stir together the eggs, cottage cheese, Asiago cheese and parsley.
Combine in a second bowl the spinach, tomatoes, garlic, oregano, basil leaves and salt.
Cover the bottom of the pan with 3 – 4 zucchini slices. Layer 1/3 of the spinach mixture, then 1/3 of the cottage cheese mixture, then 1/3 of the Mozzarella cheese.
Continue layering in this order, finishing with the Mozzarella cheese.
Bake immediately for 30 - 45 minutes or until cheese begins to brown.
Remove from oven and let rest for 10 minutes before slicing.