Zucchini Kale Lasagna


Zucchini Kale Lasagna-No Pasta


  • 2 green zucchini
  • 2 yellow squash
  • 2/3 cup minced onions
  • 1 egg, of if vegan, substitute flax egg
  • 4 garlic cloves, minced
  • 15 oz. ricotta cheese, or if vegan, your favorite vegan cheese
  • 1 cup fresh basil, chopped
  • 1 cup Parmesan Romano Asiago cheese, of if vegan, your favorite vegan cheese
  • 1 teaspoon red pepper
  • 1/2 tsp sea salt
  • 3 cups baby kale
  • 25 oz Tomato Basil Pasta Sauce (or your favorite brand. If you are making this recipe gluten free, make sure your sauce is gluten free.)


  1. Preheat oven to 375
  2. Brush olive oil on bottom and sides of 8.5 x 11 pan and pour 1/3 of pasta sauce in bottom and spread evenly.
  3. Slice squash and zucchini with food processor and spread 1/3 of squash and zucchini in pan on top of pasta sauce. Sprinkle 1/3 of onions and red pepper and sea salt.
  4. Mix ricotta cheese, garlic, basil and egg in food processor and spread part of mixture on top of zucchini, squash layer.
  5. Repeat sauce, zucchini & squash, onions and red pepper and sea salt and ricotta mixture for a total of 3 layers.
  6. Cover top layer with baby kale and top with Parmesan Romano Asiago cheese.
  7. Cover and bake for 40 minutes, removing cover after 20 minutes
done prep2





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