- Servings : 6
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 0m
Hubby had bought loads of zucchini for some reason and we couldn’t agree on their use until I suggested zucchini lasagna after discovering pastelon, or Puerto Riccan plantain lasagna on Guy Fieri’s Diners, Drive-ins and Dives. It looked really yummy but since we didn’t have plantains and lots of zucchini on hand, why not? The dish turned out YUMMY!
Unfortunately, when I started writing up the recipe on this blog, I thought that I’d google it to see if anyone has made it before. Imagine my surprise! I thought that I had “invented” a new dish but nada. There are loads of hits on Google for this dish! Oh well, let’s celebrate the dish instead of feeling maudlin! I’ll get to invent that special dish one day! 😉
This dish is so light and yummy that you could eat it year round, even in the summer heat! Make sure you have a great bolognese sauce on hand or the dish won’t taste as good. Try to avoid store bought sauce!
- 4 zucchini, sliced thinly into long strips
- 1 tablespoon of salt
- 4 tablespoons of olive oil
- 500mL grated cheese
- 100mL bread crumbs (optional)
- Bolognese sauce
Add the salt to the zucchini strips and mix well. Allow to sit for 20 minutes. (This will remove the moisture from the zucchini so that the lasagna doesn't become too runny.)
Rinse the zucchini thoroughly and squeeze them dry with your hands.
Heat up the bolognese sauce.
Preheat the oven to 180 degrees Celsius.
Brush the strips of zucchini with olive oil and fry them until cooked.
Now assemble the lasagna. Add 1-2 ladles of sauce to the bottom of a lasagna pan.
Layer with the zucchini.
Cover the surface with 1/3 of the cheese.
Repeat the process until the ingredients are used up.
Sprinkle the bread crumbs on top. This will give the lasagna an added crunch.
Bake in the oven for 30 minutes or until the top is golden. Allow to rest at room temperature for 5 minutes before serving.