What vegetable is more perfect for summer than zucchini? In markets, supermarkets, and gardens, they’re now available in all shapes and sizes, green and yellow, round and oval. We love them all and are excited to keep trying new recipes, like our zucchini lasagna with lentils. It’s guaranteed to be a crowd-pleaser, no matter if with friends, family, or yourself.
How to Make Our Zucchini Lasagna with Lentils Recipe
Do you like classic lasagna but don’t want ground beef? Then this zucchini lasagna is perfect for you. This recipe swaps out red meat for red lentils, and even lasagna sheets for zucchini slices. Even the the béchamel sauce gets a makeover with cream cheese. In terms of taste, this low-carb lasagna still gets a perfect score. Don’t believe us? Then cook the zucchini lasagna with lentils and taste the magic for yourself.
Classic lasagna is clearly a comfort food that you like to treat yourself to when you’ve had a hard day, it’s unpleasant outside, or a larger crowd needs to be fed. A lighter version that tastes just as good and is just as filling is, of course, our zucchini lasagna with lentils. The tomato sauce is prepared as usual from sautéed onions and garlic, canned diced tomatoes, tomato paste, and Italian seasonings.
While the sauce simmers, combine cream cheese with heavy cream, some of the grated cheese, salt, pepper, and nutmeg to form a smooth cream. Peel the zucchini into thin slices lengthwise using a vegetable peeler.
When layering the lasagna in the baking dish, start with a thin layer of sauce, set the zucchini slices over it like lasagna noodles, and then spread the cream cheese béchamel on top. Continue like this until all ingredients are used up. The last layer should consist of cream cheese. Sprinkle the remaining cheese on top and bake everything for 30 minutes.
We love weeknight casseroles and baked dishes in every form they come to us in. If you’re still hankering for lasagna? Then you’ve got to try our incomparable vegan rainbow lasagna. Our Mediterranean pasta bake and baked ziti are also great bites and delights.
Zucchini Lasagna with Lentils
Equipment
- 1 9×13 in. baking dish
Ingredients
- 3 medium zucchini
- 1 onion
- 1 garlic clove
- 2 tbsp olive oil
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup red lentils
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp oregano
- salt
- black pepper
- 8 oz. cream cheese
- ¾ cup heavy cream
- nutmeg
- 1½ cups shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Grease your baking dish with butter or olive oil.
- Wash the zucchini and slice it lengthwise into thin slices using a vegetable peeler. Peel and finely chop the onion and garlic.
- Heat olive oil in a pan and sauté the onion and garlic.
- Add the diced tomatoes and simmer briefly. Then add the lentils, tomato paste, oregano, and paprika. Season with salt and pepper. Simmer the sauce for 5 minutes.
- Meanwhile, in a bowl, combine cream cheese with heavy cream, nutmeg, salt, pepper, and ½ cup of the shredded cheddar cheese.
- Pour a thin layer of tomato sauce into the baking dish, cover with zucchini slices, and a layer of cream cheese mixture. Then add more sauce, zucchini, and cream cheese mixture. Continue until all the tomato sauce is used up, finishing with a layer of the cream cheese mixture. Sprinkle with remaining cheese and bake for 30 minutes.