We think our mom makes the best Zucchini Lasagna in the world! And we have been eating hers for years, but since some of us are on weight watchers, we decided to take her recipe down a notch, making it completely lighter in calories and fat, and much easier to make than hers.
Also, if she knew we were doing this, she would think we were crazy or something, speaking to us in her adorable Neapolitan accent, she'd say "then-a its-a nota de same" as she always claims.
For one thing, we lightened her recipe by roasting the zucchini instead of frying. Then we made a very quick and light tomato sauce using fresh ripe tomatoes and cooking them quickly on stove top with some olive oil, garlic and red pepper. Plus, we reduced the amount of cheese she uses as well as using low-fat mozzarella cheese.
Also, this is a lasagna that doesn't require a lot of sauce. If you add too much sauce, it will give you a "soupy" effect, because it doesn't contain pasta noodles, or any meat to absorb some of the sauce. So the saying goes, "less is more"- especially with this lasagna.
This zucchini lasagna always turns out great! Every time we make it! It's no wonder why there never seems to be leftovers when we make it.
A perfect vegetable lasagna to serve as the main course, especially on those meatless meals nights!
Here's a Tip: Double the recipe and make a second one to freeze for a later time. Then remove from your freezer in the morning, and allow to defrost slowly on the counter, when you return from work, place into the oven and bake it.
BEST ucchini Lasagna- without Noodles!
- 5 to 6 medium zucchini -lightly scrape skins off
- 1 Tbsp. olive oil
- 1/8 tsp. crushed red pepper flakes
- 3 large garlic cloves -thinly sliced
- 3 large ripe tomatoes -thinly sliced
- 6 large fresh basil leaves
- 6 Tbsp. shredded Parmigiano-Reggiano cheese, divided
- 8 ounces low-fat shredded mozzarella, divided
- some table salt
- olive oil cooking spray
Preheat oven to 400 degrees.
Spray with cooking oil 2 large baking trays and set aside.
Slice zucchini lengthwise about 1/4 inch thick, and spread slices onto each tray.
Lightly sprinkle over them with some table salt and put them into the reheated oven.
Roast zucchini for 15 minutes, until they are tender. Remove from oven. Set aside to cool.
In the meantime, heat olive oil in a large non-stick skillet and sauté garlic for a few minutes, until golden brown. Add pepper flakes and the basil and sauté for about 1 minute. Add the tomatoes and 1/8 teaspoon of salt. Cover and simmer on low heat for about 8 to 10 minutes. Turn off heat.
Spray the bottom and sides of a 11 x 7 or 12 x 8 rectangular baking dish with some cooking spray.
Layer with zucchini slices, side by side on the bottom of your baking dish.
Spread one third of the tomato sauce over the zucchini. Should be a thin layer of sauce.
Scatter 2 tablespoons of shredded parmigiano cheese over the tomatoes.
Add a 2nd layer with zucchini slices, side by side to cover evenly over the first layer.
Spread a thin layer of tomato sauce over them.
Sprinkle 2 tablespoons of shredded parmigiano cheese.
Scatter 4 ounces of mozzarella on top.
Repeat the process for the 3rd layer of zucchini.
Add the remaining sauce, parmigiano cheese and mozzarella on top.
Cover with foil wrap and Bake for 30 minutes at 350 degrees.
Uncover and bake for additional 10 minutes, until all the cheese has melted.
Yields: 8 Servings