Food Is Medicine – Veggie Lasagne

By October 29, 2020March 16th, 2024No Comments

We took the veggie spaghetti sauce made earlier in this Food is Medicine series and used it in a Lasagne made with the last of season zucchini still in the fridge.  Boy did it turn out delicious.  One way to save time is to make a big batch of sauce periodically and freeze it in portions of about 3 cups each.  Feel free to use different types of cheeses.  The cheddar and parmesan used in this recipe helped hold the lasagna together so it would cut nicely and hold shape when served.   This is another Mikey approved recipe 

  • Heat oven to 350 degrees
  • 2-3 zucchini, sliced lengthwise about 1/4 inch wide, creating about 16 slices – a mandolin is helpful for this
  • cooking spray or olive oil
  • 1 cup of cheddar cheese, shredded
  • 1 cup of parmesan cheese, shredded
  • 1 package of riced broccoli, or 1 1/2 cup finely chopped  fresh
  • 1 package of frozen spinach, thawed, or 1 1/2 cups fresh chopped finely. If using frozen veggies, hand squeeze over a colander to be sure to remove all water.
  1. Place sliced zucchini in one layer on two cookie sheets prepared with a non-stick coating or light oil.  Place in oven at 350 degrees for about five minutes.  Turn once during this time using tongs. The zucchini should be very lightly browned. This step helps remove some of the water in the zucchini.  Set aside.
  2. Prepare spaghetti sauce, set aside.
  3. In a 9 by 9-inch pan, place a few spoonfuls of sauce and spread over the bottom.
  4. Add to pan several strips of zucchini to cover the bottom of the pan with one layer.
  5. Over the zucchini noodles, layer half of spinach, broccoli, sauce and half of each of the cheeses.
  6. Create a second layer by placing more zucchini noddles, then layering the spinach, broccoli, sauce, and top off with remaining cheese.
  7. Place completed lasagna in the oven and bake for about 55 to 60 minutes at 350 degrees. If you don’t wish to bake right away, cover the pan and place in the refrigerator until ready to bake.
  8. Once baked allow the lasagne to rest for about 15 to 20 minutes before cutting.

Recipe developed by Siskiyou Vital Medicine staff.