Lasagna is one of my favourite dinners. It’s so comforting, so filling, so deliciously cheesy. But I don’t exactly think of lasagna as a healthy dinner.
Until now! In this recipe, I swapped out lasagna noodles for thinly sliced zucchini, and then added some sauteed veggies for a veggie-packed dinner.
The sauteed veggies are a great way to clean out your fridge – just throw whatever vegetables you have into a pan with some garlic, fry them up, and add them in a couple of layers to add a little bit of crunch to your lasagna. I used carrots, mushrooms, and broccoli, but whatever you have works.
I used a mandolin to slice my zucchini, but you can also just slice the zucchini super thin using your excellent knife skills. The salting and grilling is important because zucchini is so watery – salting for 10 minutes and then grilling will help draw out the water. You can use a grill, a grill pan, or just throw the zucchini slices in a frying pan for a few minutes on each side.
Layers of zucchini noodles alternate with the garlicky vegetables, tomato sauce, plus ricotta and mozzarella cheese. This may be a healthier version of lasagna, but I’m not about to leave out the cheese!
1 tbsp olive oil
2 cloves garlic
2 carrots, diced
10 cremini mushrooms, sliced
1 head broccoli, cut into small florets
1 tbsp balsamic vinegar
15 oz ricotta cheese
1/4 cup grated Parmiggiano cheese
salt and pepper
1-2 cups grated mozzarella cheese
1 cup tomato sauce of your choice (you can even use this easy homemade version!)
Preheat oven to 350 and grease an 8×8 baking dish.
Prep the zucchini: slice the zucchini thinly using a knife or a mandolin. Lightly salt the slices and let them sit about 10 minutes. Press with a paper towel and grill the slices lightly on each side.
Heat oil in a medium pan. Add garlic and fry until golden. Add veggies and cook until starting to brown, just a few minutes. Add balsamic vinegar and stir to get all those tasty brown bits off the bottom of the pan. Remove from heat.
In a small bowl, combine ricotta, Parmiggiano, and egg.
Spread a small amount of tomato sauce on the bottom of the baking dish. Top with a layer of zucchini slices. Spread with more tomato sauce, add half the cooked veggies, half the ricotta, and 1/3 of the grated mozzarella.
Top with another layer of zucchini, tomato sauce, the remaining veggies, the remaining ricotta, and another 1/3 of the grated mozzarella.
Top it all off with a final layer of zucchini slices, more tomato sauce, and the rest of the grated mozzarella.
Bake 45 minutes, covered with aluminium foil. Remove foil, and bake another 15 minutes to get that mozzarella all golden and bubbly.
This is a great healthy way to makeover a comfort food classic. Bring on dinner time!