Veggie-ish Lasagne

The youngling…’scuse me….teenage padawan even likes this, which impresses me as much as the dish itself, maybe more. 

3 cups shredded zucchini (about 2 medium sized zucchini)

3 cups ricotta

1/2 cup grated Parmesan

1/2 cup (aprox) pizza sauce

2  cups shredded mozzarella

deli-sliced salami (about 1/2 pound)

1 1/2 cups slice baby portabella mushrooms



1 clove pressed or minced garlic

1/2 tsp onion powder

1/2 tsp dried basal

1/2 tsp dried oregano

pinch of paprika or old bay seasoning (not tajin this time)

1 pkg lasagna noodles (I always Barilla oven-ready)

     If using traditional, not-oven-ready noodles, pour boiling water over the noodles and allow them to sit 10 minutes prior to building your lasagna

In a large bowl combine, shredded zucchini, ricotta, Parmesan, garlic and seasonings

put about 4 tsp of pizza sauce in the bottom of a 9 x 13 baking dish and spread in a very thin layer. Add one layer of noodles. Spread about 1/3 of the zucchini mixture on the noodles, then put slices of salami. Repeat layers of noodles, zucchini mixture, salami ending with a noodle layer. Spread remaining pizza sauce over the top. Sprinkle with mushrooms. Top with shredded mozzarella.

Bake at 375 40-50 minutes. Makes 6 – 8 servings.


Don’t forget to visit The Food Allergy Experience and also PaBlam! for more menu ideas (and links to recipes on Omnomalicous.)


6 thoughts on “Veggie-ish Lasagne

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