Vegetarian Lasagne
image found here
…and poof! zucchinis be gone!
I hope you are not drowning in zucchinis like I am.
Every year I try to round up the best recipes to clear them out and this one is my favourite, number one go to gal.
Why?
It uses a shit-tonne of zucchini primarily.
But mostly because it tastes so.dammmmn.delicious.
I like to make my own sauce because it’s so friggin easy and cheap why wouln’t you? All you need is a diced onion, carrots, a pepper and can of tomatoes and your basically Cucina Antica. Throw in some wild oregano and fresh basil and you should basically be charging for this, illhaveyouknow.
Give it a try and let me know what you think!
xoxo,
I’m the sassy pants behind all the content you will find here and on my podcast, Karina Talks Too Much. My guests and I share a wealth of information on topics in health, wellness & online business and we are not afraid of coming in hottttt. Check out the most played episode here and be sure to pick up my free gluten-free guide below. You’ll score daily emails from me for one week sharing a bunch of information about how to go gluten-free and not lose your shit.
Oh, and we swear here 🤗
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Inspired by Delish’s version (with video tutorial) found here
INGREDIENTS
2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling
2 large eggs
Kosher salt
Freshly ground black pepper
2 1/2 c. marinara sauce
1 bunch kale
1 clove garlic
2 cups sliced mushrooms
3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella
DIRECTIONS
Preheat oven to 350°.
In a small skillet, place kale and garlic and steam for five minutes with minimal water. Meanwhile, In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper. Add kale and combine.
Spread a thin layer of marinara in a baking dish and layer with 1 layer of zucchini noodles, and half the ricotta mixture and mozzarella. Next layer sauce and mushrooms then zucchini and finish with cheese layer.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
Sprinkle with more Parmesan and season with salt and pepper.
Bake uncovered until totally melty and zucchini is cooked through, 45-60 minutes.
Let rest 10 minutes before slicing.