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.
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.
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.
Now spread half of the Ricotta cheese mixture over them…
and top with a third of the Mozzarella cheese.
Next spread all the spinach over top…
and top with 1 1/2 cups sauce.
Repeat the layer of zucchini…
cheese mixture and another third of Mozzarella…
and the rest of the sauce.
Top with a final layer of Mozzarella.
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.
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!
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It was really fantastic, just a little too watery. Thank you Teagan, mega hugs back!
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I like this recipe SO much…
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Thank you so much Glenna! ❤
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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!
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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
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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!
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Thanks Seana, yes I had asked him two days in a row before that!
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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!
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I know Seana, I was shocked when I read that! Rest in Peace Richard, you will be sorely missed. 😦
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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!
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LOL Sam, your secret is safe with me! Thank you so much for taking the time to comment.
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Oh, YUM!!!!!
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Thank you Bonita!
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This looks so good! I’ve never had lasagna w/o pasta! I like the idea of grilling the zucchini as well. Thanks
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You are welcome! It is so very delicious this way, and no carbs!
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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.
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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!
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I never made lasagna without pasta but this looks delicious. I might have to try it,
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You should definitely try this Gerlinde. I was really surprised by how tasty it was!
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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. 🙂
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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.
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Great looking dish and echoes of the Mighty Mellanzane – will certainly have a crack at this Kathryn!
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Thanks Rory, I think you’d enjoy it!
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Yummy, excelente visual !
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Thank you so much Solange!
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I love zucchini, especially simply fried or sauteed with other veggies! And you shared amazing idea, lasagna looks incredible! 🙂
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Thank you so much!
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I’ve never had lasagne without pasta before. Gonna have to give it go.
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Oh you should! It is so tasty, especially if you roast the zucs first!
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