Zucchini Lasagna
Category
Main Course
Servings/Yield
6-8
Author
Lior Lev Sercarz
This is a simple spin on a lasagna using just zucchinis. You can of course use eggplant and squash or mix all of these. This is also a great way to use up small bits and pieces of cheese and herbs you might have in your refrigerator.
Ingredients
6-8 medium zucchini, washed and thinly sliced lengthwise
4 cups tomato sauce
1/2 cup grated Parmesan
1/2 mozzarella ball, thinly sliced
1 cup ricotta or stracciatella
-
Olive oil
-
Salt
-
1 Tbsp Shawarma East
-
Aleppo pepper
Directions
Preheat the oven to 375 degrees.
Coat the bottom and sides of a 12 x 8 inch baking dish with some olive oil. Layer the bottom with zucchini slices slightly overlapping to cover the whole surface.
Spread some of the tomato sauce and then some ricotta cheese. Season with Shawarma East, salt, olive oil, and Aleppo pepper to taste, and sprinkle with some grated Parmesan. Repeat until you have used everything.
Layer the mozzarella slices on top and bake for 40 minutes or so, until the zucchini is tender and the cheese has nicely melted on top. Enjoy.
Recipe Note
Variations & Ideas
- Add pre-cooked ground beef to each layer.
- Add caramelized onion to each layer.
Questions? Contact helen@laboiteny.com
