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Chunky Vegetable Lasagna (made with zucchine "pasta") Recipe
by Debbie Jo Mitchell

Chunky Vegetable Lasagna (made with zucchine "pasta")

A variation on vegetarian lasagna using strips of a large zucchini (or butterstick squash) in place of traditional pasta.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8


  • (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.