Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

10 Oct
Zucchini and Spinach Lasagna with Paul's Spicy Sauce

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

So my back-yard neighbor keeps giving us zucchini and squash from his garden. I swear we are cooking and eating it as fast as we can! He had given us some pattypan squash twice and some other hybrid now, which I’ve used for a side dish both in soup and roasted with potatoes. (I took photos, maybe a future post? Dunno.)

But then we got this GINORMOUS zucchini.

Zucchini Grande

Zucchini Grande

At that point I thought, “OK, it’s time to use this big time in a big pan of lasagna.” Subbing sliced zucchini for lasagna noodles has been around for quite some years, and since I got my cheap-o mandoline slicer last year I decided the zuke would be a perfect use for that big bad-ass zuke. (Ha! I’m getting a bit crass in my 50s, huh?)

Sooo, I wanted to grill the zuke first, because of all the thousand (exaggerated) Pinterest posts about this, they were all saying it came out too watery. But one post caught my eye that grilling the zucchini first worked way better than doing the salting and resting thing.

WELL. That didn’t work out so well. We had run out of propane, and hubby was supposed to get it but he didn’t. So it ended up doing the salting and resting thing. It came out a bit watery, but the taste was AMAZING! I went back for seconds and thirds. I think I want to make a soup out of this instead of a lasagna next time. That way I can have a really thick soup instead of a watery lasagna? What do you think?

This has a super-short ingredient list (for me at least) so it’s sure to please!

Anyways, this is what I did:

Zucchini and Spinach Lasagna with Paul’s Spicy Sauce

1 very large zucchini
4 cups spaghetti sauce, preferably homemade. (I used Paul’s Spicy Spaghetti sauce >—here.)
4 cups fresh spinach, chopped
15 ounces Ricotta cheese
1 large egg
1/4 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

Slice your Big-A zucchini 1/8-inch thin with either a mandoline slicer or a knife. You’ll want enough to cover two-layers in a 9- x 13-inch pan. Lay the slices on racks and lightly salt each side.

Sliced Zucchini

Sliced Zucchini

Let rest for 1/2 hour, then use paper towels to mop up the moisture from the slices. (Alternatively you could dry-roast them on a grill.)

Pre-heat oven to 375 degrees.

In a bowl, mix the Ricotta and Parmesan cheeses along with the large egg until combined.

In a 9- x 13-inch pan, spread about a cup of the spaghetti sauce over the bottom.

Layer zucchini slices to cover.

First Layer of Zucchini

First Layer of Zucchini

Now spread half of the Ricotta cheese mixture over them…

First Layer of Cheese Mixture

First Layer of Cheese Mixture

and top with a third of the Mozzarella cheese.

First Layer of Mozzarella

First Layer of Mozzarella

Next spread all the spinach over top…

Spinach Layer

Spinach Layer

and top with 1 1/2 cups sauce.

Spicy Sauce Layer

Spicy Sauce Layer

Repeat the layer of zucchini…

Second Layer of Zucchini

Second Layer of Zucchini

cheese mixture and another third of Mozzarella…

Second Cheese Layer

Second Cheese Layer

and the rest of the sauce.

Second Sauce Layer

Second Sauce Layer

Top with a final layer of Mozzarella.

Lasagna Ready to Bake

Lasagna Ready to Bake

Cover the pan tightly with foil and bake for 50 minutes. Uncover and bake an additional 10 minutes. Let rest for 10 minutes before serving.

Zucchini and Spinach Lasagna Out of the Oven

Zucchini and Spinach Lasagna Out of the Oven

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

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30 Responses to “Zucchini and Spinach Lasagna with Paul’s Spicy Sauce”

  1. teagan geneviene October 10, 2015 at 11:26 am #

    Hi Kathryn. That really sounds delicious. I’ve never had pasta-free lasagna. I like hearing about the challenges too — it really helps when I try to make something.
    And funny how big zucchini can get! LOL. Mega hugs!

    Liked by 1 person

  2. Adam J. Holland October 10, 2015 at 11:33 am #

    First, this looks outstanding. Now… This would make a good soup, but before you give up on the whole lasagna idea, try it again with grilled zukes (the smokiness adds a nice flavor element). If the grill is not available, there’s always the oven. ‘Dry’ them directly on the rack at about 300F for 20-30 minutes. Either way, I’m totally down with this stuff!

    Liked by 1 person

    • anotherfoodieblogger October 10, 2015 at 11:38 am #

      Now why didn’t I think of the oven? I will have to try it again grilled, but I also like the idea of a soup. Thanks Adam! xo

      Like

  3. tinywhitecottage October 10, 2015 at 1:18 pm #

    You’re right…that is a super short ingredient list and I love it! I am turning to less is best ingredient dishes these days. I love the idea of pasta free lasagne and had to chuckle when you said your propane was out and your hubby was suppose to refill it…sounds familiar 😉 Great recipe Kathryn. Love it!

    Liked by 1 person

    • anotherfoodieblogger October 10, 2015 at 1:27 pm #

      Thanks Seana, yes I had asked him two days in a row before that!

      Like

      • tinywhitecottage October 10, 2015 at 1:30 pm #

        I just read Stefan’s blog post about Richard! 😦 How terribly sad! I just noticed some of his recent comments (from two days ago) on Conor’s blog yesterday!

        Liked by 1 person

      • anotherfoodieblogger October 10, 2015 at 2:03 pm #

        I know Seana, I was shocked when I read that! Rest in Peace Richard, you will be sorely missed. 😦

        Like

  4. Sam Fleming October 10, 2015 at 2:52 pm #

    What Adam said—if you can “dry” the zuke slices, it really helps. I have the same problem if I make this,and don’t have time to super-drain the slices. But I also cook down my red sauce to a thicker consistency and either swap out some of the ricotta for a less-wet cheese, or I drain that also. But I ever have any complaints, no matter how soupy it is. EVeryone ALWAYS loves the flavor. (And I have been known to drain off a bunch of liquid before serving—ssh, secret.) Making me hungry, just seeing this!

    Liked by 1 person

    • anotherfoodieblogger October 10, 2015 at 3:56 pm #

      LOL Sam, your secret is safe with me! Thank you so much for taking the time to comment.

      Like

  5. Bonita Lyon October 10, 2015 at 10:20 pm #

    Oh, YUM!!!!!

    Liked by 1 person

  6. Michelle Williams October 11, 2015 at 10:02 am #

    This looks so good! I’ve never had lasagna w/o pasta! I like the idea of grilling the zucchini as well. Thanks

    Liked by 1 person

  7. Karen October 11, 2015 at 2:21 pm #

    No carbs and a delicious flavor sounds like a winning combination to me. I’ll try the grilling or baking for the zucchini before assembly. Shocked about our Texas friend Richard, he will be missed.

    Liked by 1 person

    • anotherfoodieblogger October 11, 2015 at 2:24 pm #

      I all of us in the food blogging community are a bit shocked by the news. And yes, I would definitely try grilling or baking the zukes first. Thank you for stopping by!

      Like

  8. Gerlinde October 11, 2015 at 9:20 pm #

    I never made lasagna without pasta but this looks delicious. I might have to try it,

    Liked by 1 person

    • anotherfoodieblogger October 11, 2015 at 11:39 pm #

      You should definitely try this Gerlinde. I was really surprised by how tasty it was!

      Like

  9. ChgoJohn October 11, 2015 at 10:17 pm #

    Never thought to use zucchini in lasagna before but is sure does sound good. I smiled when I read your comment about your mandoline. I, too, have one that I bought years ago. Then, about 2 years ago, I was in one of those kitchen shops and they were running a sale on big, fancy-schmancy mandolines. How could I refuse? I bought one and have used it maybe 3 times since, although I grab the cheapo one all of the time. 🙂

    Liked by 1 person

    • anotherfoodieblogger October 12, 2015 at 12:06 am #

      Ha ha that made me laugh John. Sometimes it just works that way with the “cheap” models, it just gets the job done, dishwasher safe, no scary stuff to slice off fingers, right?
      And if it gets dull, its only about 10 bucks to buy a new one.

      Like

  10. iamrorykelly October 12, 2015 at 4:43 am #

    Great looking dish and echoes of the Mighty Mellanzane – will certainly have a crack at this Kathryn!

    Liked by 1 person

  11. Solange Belem October 15, 2015 at 3:25 pm #

    Yummy, excelente visual !

    Liked by 1 person

  12. milkandbun October 19, 2015 at 1:56 am #

    I love zucchini, especially simply fried or sauteed with other veggies! And you shared amazing idea, lasagna looks incredible! 🙂

    Liked by 1 person

  13. weebluemixer February 18, 2016 at 3:06 am #

    I’ve never had lasagne without pasta before. Gonna have to give it go.

    Liked by 1 person

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