Zucchini Lasagna

Look's good doesn't it? 

I'm happy to say that this lasagna went way beyond my expectations. I was actually worried that the moisture from the zucchini would turn this dish into a soupy sloppy mess, but it held up quite well - so that's a plus! You really can make so many variations of this recipe. You could always add some ground beef or ground turkey to this, or switch up the veggies to your liking. Change it up by adding cottage cheese instead of ricotta, or adding eggplant instead of the zucchini. The choice is yours. We'll definitely be making this again! 

So that's it...the ginormous zucchini is history. I'm really happy we discovered and tested out these 3 recipes and each one was a hit! Well I'll be completely honest...Landon wasn't the biggest fan of this lasagna. He did more picking and poking than actually eating...but we tried. 

Thanks for following us on this little Zucchini adventure. Ok, that sounds weird. You get what we mean...

Thanks for reading!

Zucchini Lasagna
Sauce:

28 ounces crushed tomatoes

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Lasagna:

8 ounces cream cheese, light or regular, softened to room temperature

3 cups ricotta or cottage cheese

1/2 teaspoon salt

1/4 teaspoon pepper

4 small to medium zucchini

12 lasagna noodles

8 ounces mozzarella cheese, shredded

DIRECTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking dish and set aside. In a medium saucepan, combine all the sauce ingredients. Bring the mixture to a simmer and cook for about 10 minutes.

2. While the sauce is cooking, proceed with prepping the rest of the ingredients. In a medium bowl, stir together the cream cheese, ricotta or cottage cheese, salt and pepper.

3. Trim the ends from each zucchini and cut in half lengthwise and then slice each half very thinly. The pieces should look like thin, zucchini pasta sheets or noodles. 

4. To assemble the lasagna, spread 1/2 cup sauce on the bottom of the pan. Layer lasagna noodles, slightly overlapping.

5. Spread 3/4 cup of the sauce over the top. Dollop 1/3 of the ricotta mixture over the noodles. You'll repeat this two more times (4 noodles, 1/3 of the ricotta mixture, 3/4 cup sauce, zucchini layer and mozzarella). On the final layer if you have more than 3/4 cup of sauce, that's fine, just use it all.

6. Cover the lasagna with aluminum foil and bake for 30-35 minutes. Uncover and bake for another 10-15 minutes until golden and bubbly. Remove from the oven and let stand for 10-15 minutes before serving.

And Enjoy!