Name: Zucchini Vegetable Lasagna Vegetarian
Cook time: 35 min
Ingredients: 1. For the sauce (dice the tomatoes and onions.); 2. Place the onions in a saucepan and cook them for 4 minutes.; 3. Add the tomatoes (the water, the basil, and salt and let it simmer. Lower the flame and cook for 35 minutes.); 4. Spread some oil in a casserole. Set a layer of lasagna sheets.; 5. Add some of the sauce on top of the sheets (some zucchinis, carrots, and the cheese.); 6. Repeat this step 3 times or until covering all your casserole.; 7. Top with a layer of sauce and cheese.; 8. Bake for 35 minutes 360°F.

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Zucchini lasagna is the perfect way to use up extra zucchinis AND its rather tasty and good for you too!

This zucchini lasagna has tasty cheeses as well as complementing DIY tomato sauce to enhance flavors.

Should I peel zucchini?

No, a zucchini skin is soft, thin, and perfectly edible, so don’t peel it off!

What type of pan is best for lasagna?

A deep-dish pan is always the best to contain the juices as they cook.

How to make Zucchini Lasagna

First we will need to make the DIY Tomato sauce. Dice the tomatoes and onions.

Place the onions in a saucepan and cook them for 4 minutes.

Add the tomatoes, the water, the basil, and salt and let it simmer. Lower the flame and cook for 35 minutes.

Spread some oil in a casserole. Set a layer of lasagna sheets. Thinner is better to reduce cook time and avoid a watery lasagna.

Add some of the sauce on top of the sheets, some zucchinis, carrots, and the cheeses.

Repeat this step 3 times or until covering all your casserole.

Top with a layer of sauce and cheese.

Bake for 35 minutes 360°F.

How long should lasagna rest before serving?

This totally depends on you! If you want more of a flavor burst when serving the lasagna leave it rest uncovered for 15-20 minutes. The next best result is wait a day.

Why does lasagna taste better the next day?

Simply because it has time for the flavors to meld together. While all the flavors combine well in a freshly made lasagna, letting it go cold and reheating the following day improves the flavor combination.

Print Recipe

Zucchini Vegetable Lasagna Vegetarian

10 lasagna sheets
2 zucchinis, diced
2 carrots, diced
1 cup gouda cheese, shredded
1 cup mozzarella cheese, shredded

For the sauce

10 tomatoes
½ onion
1 basil leaf
2 tablespoons salt
¼ cup of water

Cook Time35 mins

Ingredients

1. For the sauce dice the tomatoes and onions.
2. Place the onions in a saucepan and cook them for 4 minutes.
3. Add the tomatoes the water, the basil, and salt and let it simmer. Lower the flame and cook for 35 minutes.
4. Spread some oil in a casserole. Set a layer of lasagna sheets.
5. Add some of the sauce on top of the sheets some zucchinis, carrots, and the cheese.
6. Repeat this step 3 times or until covering all your casserole.
7. Top with a layer of sauce and cheese.
8. Bake for 35 minutes 360°F.