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
744kcalPer serving



Heavy cream
Parmesan (grated)

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 (ball)

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

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