No Pasta Zucchini Lasagna

Slice on a mandoline 3 zucchini and 2 yellow squash. I use the larger 1/4 inch option so the pieces are meaty and strong.

In a bowl mix a 15 oz container of ricotta and 1 egg. Season with salt and pepper.

Layer zucchini, ricotta, squash and tomato in that order until you reach the top of a baking dish.

Do it as you would with pasta.

Cook in the oven at 350 degrees for about 20 minutes until the veggies are cooked but still crisp and the sauces have reduced. Top with parmesan and serve. You can also precook the veggies to release the juices, but I didn’t seem to have a problem.


One response to “No Pasta Zucchini Lasagna

  1. Pingback: Zucchini Tots « thechocolatecliche·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s