I made this Zucchini and Spinach Lasagna because we’re not a fan of the traditional one. I find it way too heavy. This one is lighter and I like it even better.
This version of lasagna takes almost the same amount of time like the traditional one, but it’s totally worth it. You can make zucchini roll-ups or just like the normal lasagna, with zucchini sheet. It’s your choice.
- 2 large zucchini
- 1 egg
- 1 tablespoon of parmesan cheese
- 12 tablespoons of marinara sauce
- 4 tablespoons of Emmental cheese
- 3 handfuls of fresh spinach
- 3 thinly sliced carrots
- 250 g of sausage
- 200 g of creme fraiche
- 200 g of ricotta or cottage cheese
- salt and pepper to taste
- 1/4 of a teaspoon of dried chili
We have here quite a list of ingredients but I encourage you to try making this lasagna only once and see if you like it. I think it’s really tasty and not heavy at all. You can even omit the sausage if you want to make it vegetarian. I’m sure I will do this next time. And I’ll make zucchini roll-ups.
Put on some good music and let’s start making some delicious lasagna. 🙂
First, mix the ingredients for the sauce. Add into a bowl the creme fraiche, cottage cheese, the egg, salt and pepper, chili and the parmesan cheese. Stir until it’s combined. Set aside in the fridge for an hour.
In the meantime, with a sharp knife or a mandolin slice the washed zucchini lengthwise. Move them onto a paper towel, sprinkle some salt on top and move them aside until the water has come out. Dab every slice of zucchini with some paper towel to dry them. Set them aside.
Crumble the sausage and fry it until it’s cooked. Set it aside.
Heat up a grill pan. Cook the zucchini slices on high heat on both sides until they’re soft and have marks on them from the grill.
In a baking dish pour 4 tablespoons of marinara sauce. Arrange some zucchini slices in a single layer.
Add some sliced carrots as well. The carrots are optional but are welcome. 🙂
Now pour 4 tablespoons of the creme fraiche sauce on top. Even it out.
Add a few pieces of sausage. Not much, because we want this lasagna to be lighter than the traditional one.
Lastly, add one big handful of spinach. Make these steps until you finish the prepared ingredients.
The last thing we have to do before baking the lasagna is to sprinkle some cheese on top. Do that and bake the lasagna in the preheated oven at 200*C for 25-30 minutes, until golden on top and bubbly. Serve immediately with more spinach and spiralized carrots.
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Have you made any of my recipes? If so, please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.