Meatless Zucchini Lasagna

duration85 mins
cooking_typeBaked, Sauteed


  • 6 lasagna noodles
  • 2 tsps olive oil
  • 2 cups water
  • 2 garlic cloves , minced
  • 1 medium white onion , chopped
  • 2 6 oz -cans of tomato paste
  • 2 tsps each of thyme, basil and oregano
  • ¾ tsp salt
  • 3 medium zucchini , sliced thinly
  • 1 egg , beaten
  • 1 15 oz ricotta cheese


  1. Cook noodles following package directions.
  2. In a large nonstick skillet, sautee onion until it browns lightly. Add the garlic and cook for about a minute more. Put the tomato paste, herbs and water. Keep stirring as it cooks off. Bring to a boil and then lower the heat. Cover and let it simmer for 10mins.
  3. In a large saucepan, place the zucchini thins and then fill ½ in of the pan with water. Bring to a boil and then lower the heat. Cover and cook for 5mins longer. Drain and then set aside.
  4. In a bowl, mix the ricotta and egg.
  5. Put ½ cup of the tomato sauce in a 13in x 9in baking dish coated lightly with olive oil. Place 3 lasagna noodles and then layer with half of the ricotta mixture and zucchini. Top with cheese and the remaining tomato sauce. Repeat layers.
  6. Bake at 375 degrees for 20-25minutes or until cheese bubbles.
  7. Let it rest for 10 mins before slicing.
  8. Makes 9 servings.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.