Jow - Recipe: Vegetarian zucchini Lasagna

Vegetarian zucchini Lasagna

Even meat lovers won't miss the meat in this tasty recipe!

10 minutesPrep time
50 minutesCook time
752 cal.Per serving


Stovetop, Oven, Pot (small), Baking Dish


Heavy cream
Parmesan (grated)
Basil (fresh)

Step 1

Preheat the oven to 395°F. In a saucepan on high heat, add the cream, half of the parmesan cheese, chopped basil, salt and pepper.

Step 2

Whisk together and bring to a boil. Remove from heat and allow it to sit.


Step 3

After washing the zucchini, cut it lengthwise in half and then cut into ¼ inch half moons.

Step 4

Add the zucchini to a pan and sauté on medium heat for 3 minutes, mixing frequently.

Step 5

Add ¼ cup of water and cook for an additional 3 minutes, until they are lightly golden brown. Add salt and pepper.

Ricotta cheese
Mozzarella (fresh, ball)
Lasagna sheets (uncooked)

Step 6

In an oven-safe dish, layer ⅓ of each: parmesan cream sauce, lasagna noodles (uncooked), ricotta cheese, zucchini, mozzarella, salt and pepper. Repeat 2 more times.

Parmesan (grated)

Step 7

Add the remaining parmesan cheese and bake at 395°F for 30 minutes.

Step 8

Serve hot and enjoy!

Nutrition facts

Average estimated amount for one serving

Energy752 cal.

On average, one serving of the recipe "Vegetarian zucchini Lasagna" contains 752 Energy, 52 g of Fat, 46 g of Carbohydrates, 26 g of Protein.

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