One request I’ve been getting from readers lately is for more vegetarian recipes. I grew up vegetarian, so I have a wealth of recipes that will be headed your way here and there. Even if you aren’t a dedicated vegetarian, adding a vegetarian meal to your menu once or twice a month can be great for your diet! The first up on the list is this delicious Zucchini Lasagna. What I love about this recipe is that even though we are taking out traditional noodles and meat, we aren’t losing any flavor! This recipe is full of vegetables and loaded with seasonings that will make your heart sing.
How to Make Zucchini Lasagna
This recipe has a few steps to it, but it can either be made the night before or it can be frozen and baked at a later date. I promise it is well worth the effort. You’ll notice that I often say, “while this is happening, do this.” This recipe goes faster if you multi-task. Make sure that you see the recipe card at the bottom of the post for all of the measurements and the full printable instructions.
Roasting Zucchini
As mentioned above, we start this recipe by roasting the zucchini. It isn’t that the zucchini needs to be softened before it goes in the lasagna. The reason we roast the zucchini first is because it is so full of moisture. That is great in recipes like my Zucchini Muffins. But in a casserole it can literally bring pools of water to the dish. Roasting first, especially when you first season with salt, can take care of that problem. I suggest that you even pat the zucchini down after roasting if you see puddles.
Using Meat in Zucchini Lasagna
This recipe does work with meat. If you want to add meat to this recipe, you will need to: All of this is done during step four of the recipe as written below.
Making Zucchini Lasagna the Day Before
This great vegetable lasagna can be made ahead of time. Just make it up until you would put it in the oven. Wrap it and put it in the refrigerator. Pull it out and bake when you are read to serve it.
Freezing Zucchini Noodle Lasagna
This recipe can also be made in advance and frozen. I suggest making this in a disposable casserole dish so you can take it right from your freezer and put it into your oven without worrying about your dish breaking. Make the recipe up to the point of baking. Wrap it three times with plastic wrap or aluminum foil. Freeze up to three months. When ready to bake, remove the wrapping and just cover it with a single layer of aluminum foil. Bake it at 350 degrees for 45 minutes covered and then 15 minutes uncovered.
Other Vegetarian Dinners
If you are looking for other great vegetarian options, here are some of my favorites.
Broccoli Pasta: Made in just 25 minutes, this is a personal favorite of mine.Black Bean Tacos: I absolutely love this recipe. It is full of flavor and so simple to make.Greek Quinoa Salad: This is great to make on a Sunday and take it to work throughout the week!
If you make any of these delicious recipes or my Zucchini Lasagna recipe, please leave me a comment and let me know what you think!
