Quick & Easy Recipe: Delicious, All Natural Zucchini Lasagna

Posted by admin on November 06, 2021

Scrumptious all natural comfort food: zucchini lasagna

This recipe may not be as quick as a salad, but it’s almost just as easy to make! And it’s SO good!

You only need some basic foodstuffs:

4 zucchini, peeled, cut in half, and sliced thinly with a knife
an onion–meat–tomato mix
3 types of cheese
salt, dried veggie mix, olive oil, water

More specifically, these are the ingredients:

4 medium zucchini
2 medium onions
600 grams/21 oz minced meat (combination beef and pork)
600 grams/21 oz pizza sauce or tomato sauce (I used the Panzani blend Primavera)
1 + 1/3 tsp salt and 1 tsp dried veggie mix without salt
200 ml/6.75 fl oz water
200 grams/7 oz mix of shredded cheese, divided in two
100 grams/3.5 oz shredded mozzarella cheese, divided in two
50 grams/1.75 oz Parmesan cheese, flakes

That’s all. No fancy spices, just healthy, good comfort food.

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Here’s how you make it.

Grease a large stoneware baking dish with olive oil.

Peel the zucchini, cut them in half, and cut them with a knife into thin slices. Place half the zucchini slices side by side into the oven dish, first in one layer and then adding up the remaining slices on top.

Dice the onions and add them to a sauté pan. Cook the onions with the salt for about 3 minutes, mixing them with a wooden spoon. Add the ground meat, poke it a little with the spoon, and cook for 2 more minutes, until the meat changes color a little. Add the water and boil for 15 minutes.

Add the pizza sauce, stir, cover the pan, and boil for 20 more minutes.

Preheat the oven to 200°C/392°F.

Add half the meat mix on top of the layered zucchini slices.

Add half the shredded cheese and half the mozzarella.

Add the rest of the zucchini slices.

Add the rest of the meat mix.

Add the rest of the shredded cheese and mozzarella, and finish with the flakes of Parmesan cheese.

Bake at 200°C/392°F for 45 minutes.

Here are some photos of the preparation process.

Zucchini lasagna, sautéing phase — Sauté the onions and the meat with salt and olive oil

Zucchini lasagna, boiling the meat mix with the tomato or pizza sauce — Boil meat for 15 mins and the again for 20 mins with the tomato sauce

Zucchini lasagna, adding half the slices of the squash — Place half the zucchini slices on the bottom of the baking dish

Adding half the meat mix on top of the zucchini slices — Add half the meat mix

Adding half the shredded cheese on top of the zucchini slices and the meat mix — Add half the shredded cheese

Adding the second half of the zucchini slices — Add the remaining zucchini slices

Adding the second half of the meat mix in the zucchini lasagna — Add the remaining meat mix

Adding the second half of the shredded cheese and the Parmesan flakes to the top of the zucchini lasagna — Add the remaining shredded cheese and the flakes of Parmesan

Zucchini lasagna, finished after 45 minutes in the oven — Out of the oven after 45 minutes

Serve as is or with a spoonful of yogurt. I just ate two portions and am about to burst, but it was so very tasty! The cheese, in particular, made it special. Make sure you do use several types of cheese, not just mozzarella.

Also, choose a quality pizza sauce. I found that some of these tomato-based sauces give me heartburn. As I don’t normally get heartburn (and only get it from foods with tomato sauce in them), I figured it must be from a preservative in these sauces. I found that I can tolerate some Panzani sauces (not all) wonderfully, so I keep buying those. Experiment with tomato sauces yourself as well if you happen to have the same problem with heartburn, and chances are you’ll find some that work for you.

Enjoy!