Zucchini Lasagna

By • August 25, 2015 0 Comments

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Zucchini Lasagna

Author Notes: Absolutely amazing and quite healthier than traditional lasagna. Kaitlin


Serves 6-8

  • 5 Zucchini peeled with ends trimmed
  • 8 Tomatoes diced
  • 1 cup Parm/romano cheese
  • 1 pound Ground meat of choice
  • 1/2 cup Fresh basil
  • 2 Cloves of garlic
  • 1 sprig Oregano
  • 8 ounces Ricotta cheese
  • 2 Eggs
  • 1 Non-stick spray
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 cup Water
  • 1 cup Red wine (your preferred choice)
  • 1 pound Mozzarella cheese
  1. Brown ground meat with a pinch of salt, basil, garlic, and some of the oregano and drain oil and place back on heat.
  2. Let sizzle then Add 1 cup red wine, wait a minute and add 1 cup of water, sugar, and diced tomatoes. In that order. Let it simmer.
  3. Mix ricotta cheese, eggs, oregano, and half the parm/romano cheeses.
  4. Spray pan and put in some sauce to cover bottom. Then make a layer of zucchini. Sprinkle mozzarella cheese in between each layer along with zucchini, sauce, and ricotta cheesess. Put remaining cheeses on top. Bake for 1 hour on 300 and keep checking. Should be golden brown and bubbling when finished. Sprinkle more parm and eat. Yummy!!!

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