zucchini lasagna (NO PASTA!)

PattiShakourCarpenter

yum thanks for sharing

frogmama

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Tobefitalways

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Debbe2

Thanks! Looks great!

sk2775

Sounds delish. Thanks for sharing.

Charismasme2

OMG that sounds so good. Have to copy that one. I make an Eggplant Lasagna, but it's using a red sauce. I love pesto


Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)

3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
1 egg
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste

Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.

Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

(recipe from noteatingoutinny.com)

loislane22

I just made this today, worked out go 185 per serving, i ate 2 I also baked mine for 45 min, it didnt burn at all, i think i may have sliced my zucchini a little too thick. I used feta and mozarella cheese, which were the majority of the calories. Will be making this again.

browneyesbb89

Bump

kkoshiro

Looks awesome and sounds delish.....

kkoshiro

Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)

3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
1 egg
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste

Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.

Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

(recipe from noteatingoutinny.com)

Would anyone happen to know the nutritional information on this? Thanks

kjh413

BUMP

Wampiress

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jbdowns35

Add a few thin slices of tomato, I bet would really be delicious with that pesto!! YUM!!

mswhite60

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PanteraGirl

Bump bumpity bump bump :flowerforyou:

ashlielinn

Bump!

ajlarz

BUMP

michelleparilla

Yum, can't wait to make that!!!!

ps, what does this BUMP mean?

BrynRamsey

yummy!!!!! Now if farmers' markets would start

cheryl010812

bump