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Vegetarian lasagna with zucchini
Vegetarian lasagna with zucchini

Vegetarian lasagna with zucchini

Preparation 20 minutes
Cooking time 30 minutes
Servings 4

Ingredients

Sauce:

  • 45 ml (3 tbsp) olive oil
  • 1 package (227 g) of portobello mushrooms, cut into 2 cm (3/4 in.) dice
  • 1 medium onion, thinly sliced
  • 15 ml (1 tbsp) chopped garlic
  • 1 can of 796 ml (27 oz) of diced tomatoes
  • 15 ml (1 tbsp) tomato paste
  • 30 ml (2 tbsp) fresh oregano, chopped
  • 3 sprigs of fresh thyme or 5 ml (1 tsp) dried thyme
  • 15 ml (1 tbsp) sugar
  • Salt and freshly ground black pepper

Lasagna:

  • 4 zucchini, at least 4 cm (1 1/2 in.) thick, cut into 6 slices lengthwise
  • 250 ml (1 cup) cottage cheese
  • 125 ml (1/2 cup) grated Parmesan
  • 60 ml (1/4 cup) breadcrumbs
  • 500 ml (2 cups) shredded cheese mix (Italian mix)

Preparation

  1. Heat the oil over medium-high heat in a saucepan.
  2. Add the mushrooms and onions, and sweat for 5 to 6 minutes.
  3. Add the chopped garlic and cook for 1 minute.
  4. Add the diced tomatoes and the rest of the sauce ingredients. Stir well.
  5. Simmer slowly, uncovered, for 25 minutes.
  6. Preheat the oven to 180°C (350°F).
  7. On a large baking sheet, place the slices of zucchini flat in a single layer.
  8. Sprinkle with salt. Set aside for 10 minutes. Pat dry with paper towels.
  9. In a bowl, mix together the cottage cheese and Parmesan.
  10. In a 20 cm (8 in.) square gratin dish, spread the sauce. 
  11. Sprinkle with 15 ml (1 tbsp) of breadcrumbs.
  12. Top with zucchini slices.
  13. Repeat the procedure for the second layer.
  14. Add two other layers (sauce, breadcrumbs, zucchini).
  15. Top with grated cheese.
  16. Cook in the oven for 30 minutes.
  17. Serve.
Availability in stores