Zucchini Kale Lasagna
Zucchini Kale Lasagna. Healthy greens are the perfect alternative to make lasagna without pasta. You can enjoy the yummy flavor of lasagna without carbs or gluten. So delicious, it will be a favorite comfort food. Vegetarian, gluten free.
Servings 9 servings
Calories 326kcal
Ingredients
- 25 ounces Tomato Basil Pasta Sauce
- 2 green zucchini
- 2 yellow squash
- ⅔ cup minced onions
- 1 teaspoon red pepper
- 1 teaspoon sea salt
Ricotta Mixture
- 1 egg or if vegan, egg substitute. I use Follow Your Heart
- 4 garlic cloves minced
- 15 ounces ricotta cheese or if vegan, vegan cream cheese
- 1 cup fresh basil chopped
Baby Kale Layer
- 3 cups baby kale
- 1 cup Parmesan Romano Asiago cheese of if vegan, your favorite vegan cheese
- 2 tablespoons olive oil for oiling baking pan
Instructions
- Preheat oven to 375
- Brush olive oil on bottom and sides of 8.5 x 11 pan and pour ⅓ of pasta sauce in bottom and spread evenly.
- Slice squash and zucchini with food processor. Cook sliced squash in microwave for 5 minutes; after cooling, press with towel to remove liquid.
- Spread ⅓ of squash and zucchini on top of pasta sauce. Sprinkle ⅓ of onions and red pepper and sea salt.
- Mix ricotta cheese, garlic, basil and egg in food processor and spread ⅓ of mixture on top of zucchini, squash layer.
- Repeat sauce, zucchini & squash, onions and red pepper and sea salt and ricotta mixture for a total of 3 layers.
- Cover top layer with baby kale and top with Parmesan Romano Asiago cheese or vegan white cheese.
- Cover and bake for 45 minutes, removing cover after 20 minutes
- Layers: Sauce, zucchini/squash, onions, red pepper and salt, ricotta mixture. Repeat for 3 layers then top with baby kale and cheese.
Notes
Layers: Sauce, zucchini/squash, onions, red pepper and salt, ricotta mixture. Repeat for 3 layers then top with baby kale and cheese.