Dinner · Healthy Focused
“No Pasta” Super Cheesy Zucchini Lasagna
“No Pasta” Super Cheesy Zucchini Lasagna. Made with zucchini, tomato sauce and tomato paste. Get ingredient amounts and step-by-step instructions.
2 hrsMakes 1 batch
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Ingredients at original yield
- 1 tablespoon (15 ml) olive oil
- 1 small onion, minced
- 4 large cloves garlic, minced
- 1 (15 ounce-425g) can tomato sauce
- 1 (6oz-170g) can tomato paste
- 1 teaspoon (5 ml) sugar
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried basil leaves
- 2 teaspoons (10 ml) Worcestershire sauce
- kosher or sea salt, to taste
- fresh cracked black pepper, to taste
- 4 pounds (1820 g) zucchini, sliced 1/4-inch
- 1 ½ cups ricotta (15oz or 425 grams)
- 4 ounces (113 g) or 1 cup shredded Parmigiano Reggiano cheese
- 1 large egg
- ¼ cup (60 ml) chopped Italian parsley leaves
- fresh cracked black pepper to taste
- 4 ounces (113 g) grated mozzarella
- 4 ounces (113 g) grated smoked gouda, cheddar, jack or any good melting cheese
- optional garnish of minced parsley or fresh cracked black pepper
How to make “No Pasta” Super Cheesy Zucchini Lasagna
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Tomato sauce: Heat a saucepan over medium heat
- 02
Add olive oil, onions and garlic.
- 03
Cook for 1 minute , until it gets translucent
- 04
Add tomato sauce, tomato paste, sugar, thyme, basil, Worcestershire sauce, salt and pepper.
- 05
Simmer on low for about 15 minutes or until the sauce begins to thicken.
- 06
Add additional salt or seasonings to taste. Remove from heat and allow to cool.
- 07
Lasagna: Pre-heat oven to 400 degrees F.
- 08
In a bowl, combine the ricotta, Parmigiana Reggiano cheese, egg, parsley, and black pepper. Mix until everything is evenly combined and set aside.
- 09
In a 3-quart baking dish (9-inch x 13-inch dish) add a very light layer of tomato sauce.
- 10
Then layer ¼ of the zucchini slices into a single layer covering the base of the pan.
- 11
Add 1/3 of the tomato sauce, 1/3 ricotta mixture, 1/3 mozzarella and 1/3 of your final cheese choice.
- 12
Repeat the layering, until you end with the last layer with zucchini and a little bit of cheese (you should have 4 zucchini layers, and 3 layers with the ricotta and tomato sauce combination).
- 13
Bake in oven for 40 minutes or until lasagna is baked through and cheese is melted.
- 14
Allow to cool, then serve warm.
- 15
If there is excess water release, you can soak it up with a paper towel. Top with optional garnish and serve warm.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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These are household reports and estimates, not verified public reviews or current store prices.
Recovered from the original recipe. The source yield is unclear; quantities describe the original batch. Original yield text: Yields 68 Servings.
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