Recipe - Zucchini Lasagna

This idea came to me a while ago when a friend asked for a gluten free pasta recipe to make lasagna. We looked but they all seemed so complicated. So, I suggested that he try making this recipe, lasagne with zucchini instead of pasta. Also, this recipe is completely vegetarian. One quarter of the pan is 5 points. And it's a huge portion!

I sliced the zucchini on a mandolin. A mandolin is not completely necessary but makes the process of slicing the zucchini thin a million times easier.

Zucchini Lasagna

Ingredients:

2 cups cauliflower, chopped

2 cups broccoli, chopped

1 1/2 lbs zucchini (about 3 medium zucchini) sliced thin

5 cups of Homemade Sauce

2 cups (about 8 oz) light mozzarella cheese

18 oz light ricotta

1 egg

4 cups spinach

Pre-heat oven to 375 degrees. Slice zucchini thin, toss with salt in a colander and let it release it's moisture over a bowl or in the sink. Add broccoli and cauliflower in sauce in a pan on low for an hour while zucchini wilts.

Meanwhile, saute spinach in a pan with salt and pepper. Cut heat before leaves are completely wilted.

Mix ricotta and egg together really well. This will keep your lasagna together a bit better when you're ready to serve. Cut your cheese to manageable pieces.

When zucchini has the pliability of pasta and the the veggies in sauce are tender, you are ready to assemble!

Start by laying sauce in the bottom of a baking pan. 

Then lay slices of zucchini out across the pan. 

Then add ricotta mixture and cheese next.

 Finish the layer with sauce and spinach. Repeat for as many layers as you have ingredients/space.

 

Tip, you always want to end with a zucchini layer and have some cheese to add to the top.

Bake for 45 minutes with tin foil on top, and 15 minutes without the foil. For brown crispy cheese, put the broiler on for the last 5 minutes.

This is a one 8th piece (my roomates had already eaten and I can't eat cheese):

 It smelled amazing though!