Recipe: No-Pasta Zucchini Lasagna

I’ve heard a lot of buzz about substituting pasta for zucchini. I gave it a try, and while it wasn’t exactly lasagna, it was a great way to quench that craving for cheese and tomato sauce without all the starch.  My recipe is very basic and can be easily customized.

Zucchini Lasagna

What you need:

  • Pan
  • Bowl
  • Baking dish
  • 2 Zucchinis sliced length-wise
  • 1 tbs olive oil
  • 2 garlic cloves
  • 2 cups spinach (chopped)
  • 3/4 cup light ricotta
  • 1/4 light cream cheese
  • 1 cup pasta sauce
    • 1 cup tomato sauce
    • 1 tsp garlic powder
    • 1 tsp basil
    • 1 tsp brown sugar
    • 1/2 tsp red pepper flakes (or to taste)

What to do:

  1. Preheat oven to 425 degrees
  2. In a pan, saute garlic and spinach in olive oil
  3. In a bowl, mix ricotta and cream cheese
  4. Add spinach mixture to cheese mixture and stir until well blended
  5. Spread half pasta sauce on bottom of baking dish
  6. Lay half zucchini slices atop sauce
  7. Spread spinach and cheese mixture over zucchini
  8. Lay remaining zucchini slices atop spinach and cheese mixture
  9. Spread remaining sauce over zucchinin
  10. Bake for 20 mins

Enjoy!

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