Zucchini Lasagna
You can make this vegan, simply skip the cheese!
Ingredients
- 3 tablespoon olive oil, extra virgin
- 2 leeks, chopped
- 2 ribs celery, chopped
- 1 red onion, chopped
- 1 portabello mushroom, chopped
- 1 green pepper, sliced in thin rings
- 1/4 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 2 zucchini sliced into thin strips, (use a mandeline or a vegetable peeler)
- 1 cup goat feta cheese
- 1/2 cup goat chevre cheese
- 3 cups spinach
- 4 tomatoes, sliced thin
- 1 cup mozzarella cheese
- ground black pepper
Instructions
- Preheat the oven to 375°F.
- Prepare and chop all vegetables
- Drizzle a 9 x 13 inch lasagna pan with olive oil
- Assemble the lasagna - with the following layers:
First Layer
- Chopped onion, leeks, celery, green pepper, mushroom, season with ground black pepper
Second Layer
- Zucchini strips, mix feta and chevre cheese together in a separate bowl, then top evenly over the zucchini strips
Third Layer
- Add spinach, chopped herbs, drizzle with olive oil
Fourth Layer
- Tomato slices, olive oil and ground black pepper, top with mozzarella cheese.
- Bake for 35 minutes until bubbly.
- Add more cheese if desired and cook five more minutes.
- Remove from oven and let sit for 5 minutes, then cut and ser
Notes
Vegan Zucchini Lasagna:
To make this vegan, use vegan cheese, or skip the cheese.
If you skip the cheese, you may want to season the lasagna with more salt and pepper.
If you skip the cheese, you may want to season the lasagna with more salt and pepper.
Tried this recipe?Let us know how it was!