Zucchini Lasagna

You’ll think this lasagna is just comfort food, but it’s filled with veggies, and actually quite healthy (well, in my opinion at least).  

This particular recipe is vegan because that’s just what I’ve been feeling lately, but there are many modifications that you can make based on your preferences (explained along the way).  This can easily be made very non-vegan and still be packed with that veggie goodness.  Also note that I made a smaller portion using a 9x7ish pan (serves 2-4).  It’s just me over here, so making humongous portions is impractical.  However, the good news is that this recipe is very forgiving, and you can easily double it.  Also, if your measurements aren’t precise, it will still come out amazing.  

Sautee the IMPOSSIBLE meat (or whatever ground meat you’re using) and finely chopped shallots on medium heat until the meat is totally browned.  No need to use any oil in your pan.  NOTE: I love garlic and onion in pretty much everything, but if that’s not up your alley, you can skip the shallots.   While the meat is cooking, boil your lasagna noodles in salted water until they’re al dente (firm).  

Slice the zucchini in 1-2mm slices.  This is much easier if you have a mandoline, but I just sliced carefully.  Set the zucchini on a paper towel to absorb some of the excess moisture until you’re ready to assemble.  

Mix the ricotta, 1/2 cup of mozzarella, 2 tablespoons of parmesan, and frozen spinach in a separate bowl.  Set aside.  

Once your noodles and meat are cooked, you’re ready to assemble.  

Start with a layer of sauce on the bottom of your pan.  Next, add a layer of sliced zucchini. 

Add a layer of the cheese mixture.  

Then, add a light layer of the meat mixture.  

Add a layer of lasagna noodles, then more sauce.  Repeat until all your ingredients are used up, or until you’re at the top of the pan.  If possible, try to end with noodles and then sauce as your final layers.  

Cover with the rest of the mozz and parmesan.  Bake covered.  I baked at 325 for one hour, but keep in mind that if you’re making a larger portion, you will want to cook for longer.  Luckily, all the ingredients are fully cooked; we’re baking only to soften the zucchini and melt the cheese.  Just keep checking on it – it should start to bubble on the sides, and the edges of the noodles that are peeking out will get a little crisp.  Finish in the oven uncovered for an additional 10 minutes to brown and crisp the top layer of cheese.  

I served with some extra sauce and red pepper flakes.  Feel free to also throw some extra cheese on top as well, just for good measure 🙂 

And also, if you were wondering how I had the perfect proportions and quantities of all my ingredients to fill my pan exactly…. I definitely did not!  I chopped and sautéed the leftovers for a little pre-dinner snack!