Zucchini Lasagna

It is no surprise that I am obsessed with zucchini. It is cheap, delicious, and you can use it in so many dishes. I love taking foods that are "blank canvasses" and seeing all the things I can do to them to change them completely, its almost magical! I found this recipe for Zucchini lasagna, and decided to roll with it.

What you need:

3 Medium Zucchinis
Ricotta Cheese
Tomato Pasta Sauce

What to do:
Preheat the oven to 375 degrees.
While preheating, cut the zucchini width wise into slices under a half and inch thick.
Layer the zucchini, sauce, and cheese in a baking dish.

Bake uncovered for 50 minutes, then let sit for 10 minutes.





Sorry this ended up being not so pretty. Who knew that using zucchini instead of pasta would make it fall apart into a big mess?





This dish was so simple and easy to make; only three ingredients and not much effort.  The beauty of this meal is that you can add so many different things and end up with a different meal every night. Add onions, garlic, oregano, hot peppers - its endless! The mix of tomato sauce and ricotta gave it that authentic perfect Italian flavor. The zucchini was both soft and crunchy, giving this dish a nice mix of textures.  Substituting pasta for veggies increased the healthiness level, but didn't jeopardize the comforting factor. This was a great version of the classic comfort food.   

What is your favorite way to alter a blank canvass dish?

Bye from the Veggie Side!