Monday, June 27, 2011

Vegetarian White Bean Zucchini Lasagna

I made a zucchini lasagna last fall and loved it!  This time I tried my hand at a vegetarian one. Who needs meat when you have all this delicious cheese, right?

I cut my zucchini the long way in slices, like noodles.  I used 3 layers, alternating directions for more stability.  The zucchini doesn't cover all of it but it was fine. 

The only thing I would change is I think I would slice my zucchini in coins rather than strips. It would be easier to cut into the lasagna that way. 

I didn't want my zucchini to be mushy but I found that we pulled out a huge chunk of zucchini each time we cut into it or bit into it. I think cutting them in coins would help that too. 

This wasn't the prettiest meal coming out of the oven. But it was certainly delicious! It sliced better the next day after it had firmed up. While it was delicious, I think I would amp up the spices a bit next time.  A bit more italian seasoning, maybe some red pepper flakes. Something like that.  I will for sure make it again though!

Zucchini White Bean Lasagna
Adapted from My Bizzy Kitchen

Ricotta filling:
1 1/2 cup ricotta cheese
1 cup egg beaters
1/4 cup bread crumbs
2 tbsp. dried parsley
2 tsp. dried oregano
1 tsp. crushed red peppers

Bean Onion Mixture:
2 cans (15 oz) white or great northern beans, rinsed and drained
1 large onion, chopped
1 tbsp. garlic, minced

Tomato sauce mixture:
1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 tbsp. Italian seasoning
1/2 tbsp. garlic powder

Remaining ingredients:
1 1/2 lbs. zucchini, sliced thin
Mozzarella cheese, part skim, shredded (6 oz.)

Combine ricotta filling in a bowl, mix to combine. 
Saute onion in pan until soft, about 5 - 7 minutes, add garlic and white beans, stir and heat for another few minutes. Remove from heat. 
Combine tomato sauce mixture, mix to combine

In a 9 x 13 in. pan, sprayed with cooking spray, cover the bottom with a bit of tomato sauce mixture. Layer 1/3 zucchini, 1/3 ricotta mixture, 1/3 bean/onion mixture, 1/3 tomato sauce mixture and 1/3 mozzarella cheese.  Repeat until you've used everything, ending with the cheese.  Bake at 350 for about 45 - 55 minutes, depending on how well you want your zucchini.

Total calories = 2341 calories
8 servings = 293 calories per serving

One Year Ago...

Slow Cooker BBQ Baked Beans

Calories calculated from Some numbers are approximate and rounded.


  1. Wow Debbi! that looks fabulous!!!


  2. Oh wow that filling sounds awesome! This will be my next veg lasagna for sure!

  3. Great use up for garden zucchini!

  4. That's so funny Debbi - I have zucchini lasagna on my lunch menu this week too! Glad it worked out for you. :D

    I haven't done this, but I've read that if you slice the zucchini, then lightly salt it and let it sit for 30 minutes, then squeeze out the liquid - it won't be so watery in the lasagna.

    Happy Monday!

  5. Wow! this is looking great!
    I cant wait to link it to FB, for my friend Meaghan! :)

    Thanks for sharing!

  6. This sounds great! I like the idea of replacing the noodles with zucchini-that saves calories so you can spend them on what's really important-CHEESE!

  7. What a great idea for using up lots of zucchini! I'll keep it in my when my next harvest comes up...maybe next week!

  8. I made a zucchini lasagna and it was a soggy mess! This one looks incredible and so different with the beans in it. Love it!

  9. This sounds so delicious... I must make it! I bet even Jake would like this, despite the lack of meat!

  10. It all looks wonderful and very healthy! I need to get cooking more. It really does make a difference in terms of weight loss and overall health. Restaurant food is full of additives that make of crave it and want more! I need to break that cycle.

  11. What a great recipe! Would you come over to my party "Cast Party Wednesday" and share some of your recipes?
    I hope to see you there!

  12. I'm so going to try this! I made a zucchini lasagna a few weeks ago..and posted it. It was so yummy but was a bit runny )C: I want to try your version...and I'm really glad to see that your slices weren't perfect (C: Mine were various thicknesses and so some were crunchier than others. I like your "coin" idea!

  13. I LOVE pasta-less lasagna! I have started making it and didn't realize that I wouldn't miss it. Your recipe looks delicious.

  14. This looks SO yummy! Thanks for posting vegetarian for us non-meat eaters! Love your blog!

    Follow Me :o)

  15. Debs, I had such trouble posting last week and I typed out this great response to your recipe and then poof it disappeared! Hopefully this time it works out better. If you want your zucchini to be less wet you can take a tip from making eggplant parmesan and "sweat" it out. First, slice it thin then dip it in water and then coat it liberally with salt and kind of massage it for a minute. Leave it in a bowl for about 15 or so minutes and then rinse well and pat dry. The longer you sweat it the more moisture will come out and the drier it will be! thanks for sharing this lovely recipe with us on the hearth and soul hop! Hugs! alex