How to Make a Zucchini Lasagna (Veggie)

by Karin Siöö

Vacation is around the corner...wanted to empty the fridge and freezer before going to the summer house. Lasagna is the perfect way to take care of leftovers!

Supplies

  • 1 Zucchini
  • 2 Carrots
  • 200 Grams Celery root
  • 1 Gram Onions
  • 400 Milliliters Tomato sauce
  • 150 Milliliters Canned tomatoes (or fresh)
  • Spinach
  • 200 Grams Cream cheese
  • 8 Lasagna noodles
  • Olive oil
  • Thyme
  • (Cheddar) cheese
  • Instructions

    Step 1

    Peel the onions, the carrots and the root celery. Thaw the spinach and squeeze out the water.

    Step 2

    Begin to prep the zucchini. Slice it...

    Step 3

    ..and fry it in some olive oil and thyme.

    Step 4

    Let dry on a paper towel.

    Step 5

    Grate the root celery and fry it in some olive oil.

    Step 6

    Add the onions.

    Step 7

    Like so. Here you can also add spices of your choice.

    Step 8

    I had some homemade tomato sauce that i mixed with canned tomatoes to make the sauce last.

    Step 9

    Mix the grated celery root and onions into the tomato sauce. If you wish also add the grated carrots to the sauce.

    Step 10

    Soften the cream cheese...

    Step 11

    ..and blend with the thawed spinach.

    Step 12

    Like so. Season with salt & pepper.

    Step 13

    Now layer the lasagna. Begin with the sauce. Add noodles...

    Step 14

    ..and the cream cheese with the spinach.

    Step 15

    Add another layer of noodles.

    Step 16

    And another layer of the sauce.

    Step 17

    Here we have zucchini slices, yum!

    Step 18

    Step 19

    Add the final layer of tomato sauce..

    Step 20

    ..and finally your choice of cheese.

    Step 21

    Cook at 225 C 15-20 min.