In this lasagna game, zucchini strips replace lasagna noodles, and a fresh tomato salad is stacked on top of the casserole in place of the tomato sauce. Tofu and partially skimmed ricotta help increase the protein content without losing all the decay that comes with the cheese.
It has all the flavour and satisfaction of traditional carbohydrate-free and gluten-free lasagna. This recipe replaces thinly sliced zucchini with noodles (you could easily substitute eggplant noodles or GF lasagna) and topped with a creamy ricotta/spinach mixture and fresh tomato sauce. It’s the perfect dish for an excellent vegetarian appetiser idea. To enjoy!
Can you freeze vegetable lasagna?
Yep!! This can be frozen before or after cooking.
To cook from frozen, thaw in the refrigerator overnight and bake as directed. If the lasagna is still cool enough, it may take a little longer in the fridge.
⦁ birds, cut into ¼-inch strips
⦁ ¼ plus 2 tablespoons of olive oil
⦁ 1 small onion, chopped
⦁ 2 cloves of garlic, minced
⦁ ½ teaspoon of dried oregano
⦁ 1-28 ounces of crushed tomatoes
⦁ 1 bunch of spinach, peeled and finely chopped
⦁ 16 ounces of fresh cottage cheese
⦁ 1 egg, lightly scrambled
⦁ 2 tablespoons of chopped parsley
⦁ 1 cup of grated mozzarella
⦁ 1 cup of grated Parmesan cheese
⦁ Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
⦁ Dry the courgette slices with a paper towel to remove excess moisture.
⦁ Arrange the courgette slices in a single layer on baking sheets and brush both sides with olive oil and sprinkle with salt.
⦁ Grill for 12-14 minutes until golden brown. Remove from the oven and set aside.
⦁ Heat 2 tblespn of oil in a large skillet over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Add the garlic and oregano and cook for a few more minutes. Add the tomatoes and simmer for 15 minutes. Season with salt and pepper, remove from heat and let cool.
⦁ Put the ricotta, chopped spinach, parsley, egg, ½ teaspoon of salt and pepper in a bowl and mix well.
⦁ Lightly grease a baking sheet. Put ⅓ cup of tomato sauce on the bottom and distribute evenly. Sprinkle the slices of roasted zucchini with ⅓. Complete with half of the ricotta mixture. Sprinkle with ⅓ cup of mozzarella and ⅓ cup of Parmesan. Repeat with ⅓ cup of tomato sauce, half of the remaining courgette slices and the remaining ricotta mixture. Sprinkle with ⅓ cup of Parmesan and ⅓ cup of mozzarella.
⦁ Garnish with the remaining tomato sauce, the remaining courgette slices and sprinkle with the remaining ⅓ cup of Parmesan and mozzarella.
⦁ Cook for 40 minutes until crisp, golden and sparkling.
⦁ Use any combination of vegetables (about 6 cups total).
⦁ This recipe can be frozen before or after cooking. To cook well , thaw in the fridge overnight and bake as directed. If the lasagna is very cold, it needs a little more time.
⦁ This creates a large skillet, but it can be divided into two 9×9 pans, and one can be frozen before cooking.
Calories: 282, Carbohydrates: 29 g, Protein: 19 g, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 41 mg, Sodium: 589 mg, Potassium: 723 mg, Fiber: 5 g, Sugar: 9 g, Vitamin A: 3067 IU, Vitamin C: 56 mg, Calcium: 398 mg, Iron: 2 mg