Zucchini Lasagna

by Molly Watman


1 large onion
5 cloves garlic
1 large can of whole peeled Italian tomatoes
1 small carrot

2 large zucchinis
1 round summer squash

1 large ball of fresh mozzarella

1 pint of fresh ricotta

Your garden herbs – basil, oregano, parsley (finely chopped and mixed into ricotta)

Generous (never-ending) grated Parmagiano Reggiano

Salt and pepper, naturally

We originally made this because our farm-share kept bringing us copious amounts of zucchini. Try it for yourself.

Preheat oven to 350 degrees.

Chop up onion, carrot & garlic and saute on medium in olive oil. Add can of tomato when the onion is translucent. Simmer on medium low while prepping the rest.

The next step is easiest if you have a mandolin slicer. But if you don’t, just use a sharp knife and cut thin slices by hand. Cut zuccini and squash into thin (noodle like) slices. We also did our mozzarella ball on the mandolin, but again, a knife will do the job.

Get all your ingredients ready to assemble!

It goes 1 layer of zucchini and squash, follow with tomato sauce, spread around some ricotta, then a bit of mozz. It doesn’t have to be even or thick. Thin layers are better. Sprinkle a bit of salt, pepper and olive oil as you go to make sure it has nice flavor. Spread a generous amount of grated parm on top.

Pop it in the oven for 45 -55 minutes. Let it cool for 10 minutes after it comes out of the oven, if you can stop yourself from nibbling at it. Enjoy!


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