Zucchini Lasagna

zucchini lasgna_ironwomandiariesNo this recipe isn’t vegan like most of my recipes tend to be. I myself am not 100% vegan (I hate that we have to pigeonhole ourselves into what exactly we are, can’t we just say “healthy”! I do eat fish, mostly salmon and tuna, but I don’t drink milk or eat butter. I do indulge in the occasional slice of brie—I’m from Wisconsin, it’s nearly impossible to avoid cheese and I’ve tried giving it up, but I usually dabble in it now and again—the curse and blessing of being a true Wisconsinite. 😉 But I digress…)

Equipped with the largest zucchini I’ve ever seen—shout-out to my co-worker, Bekky, for thinking of and giving me the massive zucchini her friend grew—and my handy grill master/layering assistant extraordinaire (aka my husband), I set out to make an easy and healthy, but still delicious, zucchini lasagna. The result, an explosion of flavor your taste buds will thank you for.

Not only is this zucchini lasagna fairly easy to make, it also can be made with ingredients you probably already have on hand. In fact this recipe only has 10 ingredients! And I guarantee you already have at least half in your cupboard. So cook this lasagna tonight; your taste buds and your family will thank you. 💜

Zucchini lasagna
Here’s what you’ll need:

2 medium zucchini, washed and peeled
salt
olive oil
½ small onion, chopped
15 oz. part-skim ricotta cheese
¾ 5.03 oz. (or similar weight) Bellavitano Merlot Cheese, shredded (or Parmesan, or another bold flavored, hard cheese. You can also use shredded mozzarella or, be creative and use whatever you have on hand!)
½ Tbsp. Italian seasoning
½ tsp. garlic salt with parsley (or just garlic salt—we always buy the kind with parsley added)
½-1 tsp. ground black pepper (I say ½-1 because it depends on how much pepper you like in your recipes. I personally tend to like more pepper because it adds extra flavor for me.)
14.5 oz. can fire roasted tomatoes

Makes one, 8×8 pan full (about 4 large servings)

  1. Preheat oven to 375°F.
  2. Cut each zucchini length-wise in 1/8 inch thick pieces. Lay out on a large baking sheet or directly on to your counter top and lightly salt. Let stand for 10 minutes and pat dry with a paper towel. The salt will help remove some of the moisture from the zucchini, which will help ensure you don’t end up with soupy lasagna.
  3. Turn your grill on to medium high and allow to heat up while the zucchini is resting.
  4. In a medium bowl, mix together ricotta cheese, ½ Bellavitano Merlot cheese that you’ve already shredded, Italian seasoning, garlic salt with parsley, and ground black pepper.
  5. Add olive oil and onion to a small saucepan and sauté over medium-high heat until the onion just begins to turn translucent.
  6. Add tomatoes to saucepan with onions and let boil for 2-3 minutes. Turn heat to low and simmer while you do step seven below. (Note: If your sauce is watery, drain excess liquid or use a spoon with slits when layering on lasagna.)
  7. Grill zucchini 1-2 minutes each side.
  8. In a 8×8 glass pan, spread, very lightly, some of the tomato sauce. Place grilled zucchini pieces on top, then spread cheese (about 2-3 large sized spoon fulls), and then spread a thin layer of the tomato sauce. Repeat this process until you’ve used up all of your ingredients.
  9. Sprinkle remaining amount of Bellavitano Merlot cheese on top. Wrap with tinfoil and place in oven. Cook covered 45 minutes. Remove the tinfoil and cook an additional 15 minutes. Let stand 5 minutes before cutting into and devouring!

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This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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Vegan Mexican Lettuce Wraps & Tangy Cilantro-Lime Vinaigrette

Whenever I’m creating recipes or baking messy kitchen-vegan mexican lettuce wrap prepI tend to make a mess. It seems no matter how hard I try and keep my kitchen from looking like a tornado has gone through it, it’s inevitable. Do you find yourself in this same situation? Or is it just me? Anyway, I think I’ll call it part of the creative process. The bigger the mess the tastier the dish! 😉 But this post isn’t about my messy creative process. It’s about my newest food addiction: Vegan Mexican Lettuce Wraps.

Packed with good-for-you ingredients and bursting with flavor, you’re sure to love these lettuce wraps just as much as I do. In fact I’m not sure what it is about these wraps that I love most. It might be the cinnamon and cumin black beans or the fire-roasted corn. Maybe it’s the avocado, so creamy and delicious against the flavors of the tangy cilantro-lime vinaigrette. Another plus about these wraps is that you can add more toppings (jalapeño peppers, black olives, etc.) or even omit the ones you don’t like. One thing I know for sure, these vegan Mexican lettuce wraps are out of this world!

So if you’re looking for a super delicious and healthy meal for tonight, this is it!

Here’s what you’ll need:

Lettuce wrap ingredients
½ cup quinoa (I mix equal parts white and red quinoa because I love the flavor of both)
1 ¼ cup watervegan Mexican lettuce wrap ingredients
1 (15 ounce) can no salt added black beans, drained and rinsed
¼ tsp. sea salt
½ tsp. ground cinnamon
½ tsp. cumin
1 (14.75 ounce) can whole kernel fire-roasted corn blend
½ small red onion finely chopped
1 ripe avocado, diced
1 ripe mango, diced
1 small head red leaf lettuce (or something similar, like romaine or butter lettuce)
Salsa (optional)
Tangy cilantro-lime vinaigrette ingredients
½ cup firmly packed fresh cilantro
¼ cup extra virgin olive oil
Juice of 1 lime
2 Tbsp. orange juice
Dash of salt

Makes 6-8 wraps

  1. Combine quinoa and water in rice cooker and turn on. (You can also cook via the stovetop but it’s so much easier to use a rice cooker!)
  2. In a small saucepot combine the (drained and rinsed) black beans, salt, cinnamon, and cumin (omit the salt if your black beans already contains it). Turn heat to low to allow for beans to heat through while prepping your other ingredients, stirring occasionally.
  3. In a separate small saucepot pour the corn. As above, turn heat to low to allow for corn to heat through while prepping your other ingredients, stirring occasionally.
  4. Continue to prep your other ingredients: finely chopping the onion, dicing the avocado and mango, and grabbing your salsa.
  5. Now turn your attention to making the vinaigrette. In a blender, combine all ingredients from firmly packed fresh cilantro to dash of salt. Blend until well combined and smooth.
  6. Rinse and dry lettuce. Often the outer pieces aren’t as firm or can be torn; look for inner pieces that are somewhat “cup” shaped. Select the desired amount of leafs and place on plate.
  7. Load up the toppings, drizzle with the tangy cilantro-lime vinaigrette and salsa, and devour!

Printable recipe

Disfrute de su comida!

vegan mexican lettuce wrapsVegan Mexican Lettuce WrapsThis recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.