Angela's Zucchini Lasagna was a dinner recipe selection in the Cozi Family Dinner Club, where we share family dinner recipes and then talk about how they went. Join the Dinner Club to get dinner ideas delivered to your inbox and free tools to plan them.
Thank you to Elaine M. for sharing this recipe from her beautiful website, The Italian Dish. Head over there to see pictures of the preparation step. She found the recipe in an old Italian cookbook, hand-written by her mother who was from Sicily.
A wonderful vegetarian lasagna that makes great use of the zucchini bounty of summer. No noodles needed in this one - the zucchini slices are used in place of noodles.
- 3 pounds large zucchini, scrubbed
- 4 cups spaghetti sauce or thick tomato sauce
- 1 cup bread crumbs* (divided in half)
- 1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
- 4 eggs, lightly beaten
- 2 Tbsp parsley, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt & pepper to taste
- 1 cup grated Parmesan or Romano cheese (divided in half)
- 1 pound mozzarella cheese, coarsely grated
- Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.
- In a bowl, combine ricotta, eggs, parsley, seasoning and half of the Parmesan cheese and half of the bread crumbs. Set aside.
- In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs (1/4 cup). Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and Parmesan.
- Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.
- *When using bread crumbs, try making your own. Take any kind of bread you like, even leftover stale bread that you may want to throw away, and place in your food processor. Grind until fine. Keep in a plastic container in the fridge and they will last a long time. Fresh bread crumbs are superior to what you can buy in the grocery store.
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