• Chunky Vegetable Lasagna (made with zucchine "pasta")

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    Prep time:
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    Servings: 8
    by Debbie Jo Mitchell
    2 recipes
    A variation on vegetarian lasagna using strips of a large zucchini (or butterstick squash) in place of traditional pasta.


    • (12) 12" long x approximately 1/4" thick strips cut from large zucchini
    • 3 cups broccoli flowerets
    • 3 large carrots, coarsely shredded (about 2 cups)
    • 1 can (14-1/2 oz) diced tomatoes, drained
    • 1 each medium red and green bell pepper, cut into thin strips
    • 3/4 cup prepared pesto
    • 1/4 tsp salt
    • 1 15 oz. container ricotta cheese
    • 1/2 cup grated Parmesan cheese
    • 1/4 cup chopped parsley (or 1 Tbl dried)
    • 1 large egg
    • 3 Tbl butter
    • 1-3 cloves garlic, finely chopped
    • 3 Tbl flour
    • 2 cups milk
    • 2 cups shredded mozzarella cheese (8 oz)


    1. Partially cook squash until strips are flexible, but still hold their shape. (I put them in a 9x13 glass casserole and microwaved them, a few strips at a time, for 3-5 minutes.)
    2. Mix together broccoli, carrots, tomatoes, bell peppers,pesto, and salt.
    3. Mix together ricotta cheese, Parmesan cheese, parsley, and egg.
    4. Melt butter in a 2 quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
    5. Heat oven to 350 degrees.
    6. Place 3 strips of squash in bottom of 9x13 ungreased casserole. Spread half of cheese mixture over squash. Top with 3 more strips; spread with half of vegetable mixture. Sprinkle with 1 cup mozzarella. Top with 3 more strips; spread with remaining cheese mixture. Top with 3 strips; spread with remaining vegetable mixture. Pour white sauce evenly over the top.
    7. Sprinkle with remaining mozzarella cheese.
    8. Bake uncovered 35-45 minutes, or until hot in center, and browned on top. Let stand 10 minutes before cutting.

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