• Zucchini Lasagna
  • **Sauce**
  • 1 jar Bertolli Organic tomato & basil spaghetti sauce
  • 6 ripe roma tomatoes, diced
  • 1/4 cup pepperoni's, quartered
  • 1/8 cup black olives, sliced (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 tablespoon black pepper
  • 8 fresh basil leaves
  • **Fried Zucchini**
  • 4 cups flour
  • 6 eggs
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan and Romano cheese
  • 3 cups canola oil, for frying
  • 1 large zucchini, cut into 1/4 inch circles (you'll need 30 pieces depending on the size)
  • **Ricotta Filling**
  • 4 cups ricotta cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black peeper
  • 1/2 cup grated Romano cheese
  • **Cheeses for layering**
  • 1 1/2 cups shredded mozzarella
  • 1 1/2 cups shredded Italian cheese


Zucchini Lasagna


  1. Preheat oven 375
  2. Slice zucchini and place individually on paper towel, sprinkle generously with sea salt .
  3. Let sit for 15 minutes lay down fresh paper towels and flip and lightly sprinkle with sea salt.
  4. Let sit for 15 minutes and pat dray with paper towels. Yes you use lots of paper towels but it is so worth it! You need to do this step or your lasagna with be super watery.
  5. In a med sauce pan add your spaghetti sauce and rest of the ingredients and let simmer.
  6. zucchini: While the sauce is simmering, fry the zucchini. Place the flour, salt, pepper, basil, garlic powder and Parmesan and Romano cheese on a flat dish.
  7. In med bowl, mix the eggs.
  8. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture and back into flour.
  9. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels more paper towels :)
  10. For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper and Parmesan and Romano cheese.
  11. Assemble: In a 9x13 baking dish, spread sauce on the bottom . Layer some of the fried zucchini to cover the bottom of the dish, roughly 10-12 pieces per layer depending on the size.
  12. Spread sauce over the zucchini, then spread some of the ricotta mixture over the marinara, and sprinkle with cheeses and repeat ending with cheese.
  13. Cover with foil and bake 50 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.