Zucchini Lasagna

Zucchini Lasagna

So. Vegetarians are amazing.  I am not just saying it because I have been one (yes, I eat seafood) for almost four years, but it is also because we find such interesting and different ways to make traditional meat meals into meatless wonders.  You heard it first. Meatless wonders.

I have already written a letter to my beloved friend Mr. Meatloaf which I was able to adapt into a delicious Vegetarian dish.  I was inspired to do the same when I saw this light version of Lasagna on Skinny Taste’s website, but I had to use my cooking skills to figure out how I would get a similar texture and heartiness without using meat.  Challenge accepted.

I decided to do a similar thing to the vegetarian meatloaf and use ground mushrooms as the “meat” layer and it worked just beautifully.  So not only is this an even LIGHTER version of Lasagna but it pretty much proves that vegetarians truly do have more fun.

Meat Lovahs- I still love you.

Adapted from Skinny Taste 

Ingredients 

1 pint white sliced mushrooms

1 pint baby bella mushrooms

***This what I used but feel free to use any mix of mushrooms

3 cloves garlic

1/2 onion

1 tsp olive oil

salt and pepper

28 oz can crushed tomatoes

2 tbsp chopped fresh basil

3 medium zucchini, sliced 1/8″ thick ( I used a mix of zucchini and summer squash)

15 oz part-skim ricotta (low fatttt)

16 oz part-skin mozzarella cheese, shredded (Sargento)

1/4 cup Parmigiano Reggiano

1 large egg

photo 1 (3)

Directions 

1) In a medium sauce pan, saute mushrooms and season with salt. When cooked drain in colander to remove excess water.

2) Add olive oil to the pan and saute garlic and onions about 2 minutes.

3) Return the mushrooms to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 20-25 minutes, covered. You want the sauce to be thick.

4) Preheat oven to 350 degrees fahrenheit.

5) Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. (Salt removes a lot of the natural moisture in the zucchini).

6) After 10 minutes, blot excess moisture with a paper towel

7) On grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

8) In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

9) In a 9×13 casserole spread some tomato sauce and mushroom layer on the bottom and layer the zucchini to cover.

10) Then place some of the ricotta cheese mixture, then top with the mozzarella cheese.

11) Repeat the process until all your ingredients are used up.

12) Top with sauce and mozzarella and cover with foil.

13) Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

14) Share and Enjoy!

photo 2 (2)

Although I probably won’t be making and eating this delicious dish anytime soon (just because of the cheese), I HIGHLY recommend that you make it and try it.  I love casseroles because its a great way to get a few days worth of meals with one night cooking.  This makes you not feel guilty from indulging in a carb loaded traditional lasagna while still indulging in some of those delicious traditional flavors.  BOOM. Vegetarians win. 🙂

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