Zucchini Basil Lasagna

We don't have a garden this year but we've still been able to get some zucchini and it's been great. I made this lasagna a couple of years ago and it's one of the few things with cooked zucchini that my husband actually enjoyed. I like how the zucchini in this lasagna doesn't get soggy and soupy and how the basil flavor really comes through. If you're still wondering what to do with the last bit of zucchini from your garden, give this lasagna a try!


2 cups ricotta cheese (approx., I think the container is only 15 oz.)
1 cup chopped fresh basil
1 large egg
2 cups shredded mozzarella cheese, divided
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2-3 cups spaghetti sauce
9 oven-ready lasagna noodles (such as Barilla)


Preheat oven to 350°F. Combine ricotta, basil, egg and 1 1/2 cups mozzarella in a food processor; process until smooth. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 8.5x11-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third ricotta mixture and one-third zucchini mixture. Repeat procedure with the remaining noodles, ricotta mixture, zucchini mixture, and top with remaining 1/2 cup of mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated. Cool slightly before serving so that the cheese has a chance to set a bit.

SOURCE:Adapted from Cooking Light

This post linked to Potluck Sunday @ Mommy's Kitchen.