Scrumptious Zucchini Lasagna

I am a big proponent for a good dish that helps clean out the fridge and still leaves your family begging for more! That is how this recipe was born. We had a few zucchini that needed to be eaten, left over Ricotta & Goat Cheese Filling from our ravioli night, and simple pizza sauce that was probably on it's last leg of freshness in the fridge. What better way to use all of these ingredients than to create a veggie bake!


Eggplant Lasagna

I love this recipe because it can EASILY be modified, and you can add your own flair with extra greens or different flavors! The best part is if you have some of this pre-made or prepped, it really only takes 30 minutes start to finish!







The video below shows how I modified this recipe the second night with roasted cauliflower and broccoli greens! Oh and I was out of zucchini so I used eggplant instead! YUM!!



I bet you are wondering how the rice noodles come into play. Well when I first had the idea for this delicious bake, I thought I had enough zucchini for two layers...until I pre-roasted them and they shrank...Ooops!


I was doing my best to keep this a gluten-free meal because all those holiday cookies are satisfying my gluten intake right now lol. SO....I grabbed the rice noodles and used them as the base of my lasagna! The rest is history and a delicious meal!


Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!



Zucchini Lasagna


Keep It Simple | Just The Basics:

1 Medium Eggplant or 2 Zucchinis

1 1/2 Cups Simple Pasta or Pizza Sauce

4 oz uncooked Small Rice Noodles (or other quick cooking noodle)

1 Cup Ricotta

1-2 Cups Mozzarella or yummy melty cheese

Salt & Pepper to taste (About a sprinkle each)

1-2 TBSP Olive Oil


Thyme For Mine | Make it With Me:

1 Medium Eggplant or 2 Zucchinis

1 1/2 Cups Simple Pizza Sauce

4 oz Uncooked Small Rice Noodles (enough to cover the bottom of the pan)

1 Cup Ricotta & Goat Cheese Filling

1-2 Cups Mozzarella or yummy melty cheese

Salt & Pepper to taste (About a sprinkle each)

1-2 TBSP Olive Oil

Mural of Flavor

*OPTIONAL* 1/4 head Cauliflower separated into small florets


Direction Thyme:

1. Preheat Oven 450

2. Slice veggie into about 1/4 inch rounds

TIP: If using eggplant, you may want to cut the round in half

3. Line sheet tray with parchment

4. Place rounds on sheet tray and drizzle with olive oil, salt & pepper, Optional: Mural of Flavor or Thyme

5. Bake 10-15 Minutes until just browned

TIP: If using cauliflower, add it to the sheet tray to roast

6. Drizzle olive oil in the bottom of a medium oven-safe dish

7. Add uncooked rice noodles (Add Cauliflower OR Add a little more rice noodles if not using cauliflower to cover the whole bottom of the pan)

8. Add Simple Pizza Sauce--enough to cover the noodles

TIP: Have greens going bad in the fridge…add them here!

9. Spread Ricotta & Goat Cheese Filling evenly over top

10. Place roasted veggie in a spiral pattern slightly over lapping until top is covered

11. Sprinkle with cheese

12. Bake 15-20 minutes until golden brown

TIP: Let bake sit just a few minutes for easier cutting


SERVE & ENJOY!


Served Vegetable Lasagna with Grilled Chicken Thigh

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