Zucchini Lasagna and a Book Review for Meatless Monday

This lasagna is so scrumptious that your family will never miss the meat nor the noodles.  Perfect when serving a vegetarian meal or celebrating Meatless Monday.  

I was inspired to make this dish after reading the last book of the Tuscan Mystery Series for our Wine-Down Wednesday group......

In this last book of the series, Nico Doyle, retired from NYPD and recently widowed is living in his wife's hometown of Gravigna in Tuscany, Italy.  He has been widowed for over a year now and though he thought he was finally able to move on and have another relationship he is struggling with the guilt he feels.

As he tries to sort through his feelings about Nelli, a local artist, Nico gets involved in yet another murder mystery.  Will Nico solve the murder?  Will he and Nelli get back together and live happily ever after?  You will have to read the book to discover the answer to these questions.....

At one point, Nico invites Nelli to have dinner at the restaurant owned by his wife's cousin, where he works as a way to pass the time.  His wife's cousin makes Zucchini Lasagna because she knows that Nellie loves it.  This was my inspiration for this dish that I served for dinner tonight.

I am also linking up with Foodies Read.  Stop by and see what the others are reading and eating this month.

Happy Meatless Monday.  Ciao......

Entrees, Vegetarian, Meatless, Pasta, Lasagna, Zucchini

Entrees, Vegetarian

Italian

Yield: 8 servings

Author: Wendy Klik

Zucchini Lasagna

This lasagna is so scrumptious that your family will never miss the meat nor the noodles. Perfect when serving a vegetarian meal or celebrating Meatless Monday.

Prep time: 20 MinCook time: 45 MinTotal time: 1 H & 5 M

Ingredients

• 3 zucchini, ends trimmed, cut into 1/8" slices
• 3/4 c. shredded Parmesan cheese, divided
• 2 c. shredded Mozzarella Cheese
• 1 c. shredded 3 cheese blend
• 1 qt. Marinara Sauce
• 1 T. garlic paste
• 1 (16 oz) carton whole milk ricotta
• 1 egg
• salt and pepper, to taste
• 1 t. Italian Herb blend

Instructions

1. Place the sliced zucchini onto paper towel and sprinkle with salt. Let stand for a few minutes while the oven preheats to 375*.
2. Pat the zucchini dry with paper towel and place onto 2 baking sheets that have been lined with parchment or silicone mats. Place in the oven and bake for 10 minutes.
3. Meanwhile, combine the ricotta, garlic, 1/4 cup of the Parmesan cheese, egg, herbs, salt and pepper in a bowl. Set aside.
4. Place a small amount of marinara sauce onto the bottom of a 9x13" baking pan. Lay the slices of one zucchini on top. Spread a layer of 1/3 of the sauce and 1/3 ricotta cheese onto the zucchini. Sprinkle with half of the Mozzarella and a third of the remaining Parmesan cheese.
5. Add a layer of the second zucchini on top. Spread half of the remaining sauce and ricotta on top. Sprinkle with the 3 cheese blend and half of the remaining Parmesan cheese.
6. Finish with the last zucchini, remaining sauce and ricotta, remaining Mozzarella and Parmesan. Bake in the preheated oven, uncovered, for 45 minutes. Let stand for 10-15 minutes before slicing.

Notes

Adapted from a recipe found at A Simple Palate

Nutrition Facts

Calories

216.02

Fat (grams)

12.95 g

Sat. Fat (grams)

7.35 g

Carbs (grams)

10.89 g

Fiber (grams)

2.8 g

Net carbs

8.07 g

Sugar (grams)

6.63 g

Protein (grams)

15.84 g

Sodium (milligrams)

1012.75 mg

Cholesterol (grams)

60.04 mg

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