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Zucchini Puttanesca Lasagna

April 29, 2009


This is just something I was craving today… ah yes, those crazy pregnancy hormones! I thought “ooooh lasagna, but ewww noodles” so then I thought “but wait, what about zucchini noodles?” and here we are. I also seem to have gone a bit photo crazy on this post… ah well, the fun of a picture story! Especially one about food!

This dish could easily be made vegetarian by cutting out the meat. I also looove to add roasted veggies when I have some left-over.


  • 3 large zucchini’s (about 8″ long)
  • 1 lb. ground grass-fed beef or other meat
  • 4 c. Puttanesca sauce or your own delicious home-made tomato sauce
  • 8 oz. ricotta cheese
  • 3 c. shredded cheese of choice (we used cheddar)

1. Cut the zucchini’s in half long ways and then cut into 1/4 inch noodle sizes (I got 4 or so “noodles” out of each zucchini)

2. Place noodles on a buttered baking sheet drizzle in butter (I think garlic butter would be amazing, or adding some salt and pepper and other Italian spices!) pict0270
3. Broil on high until they get golden spots all over them. You don’t want to broil too long or they get too soft and fall apart… no good for noodles!)
4. Make a layer of noodles on the bottom of an 8×8 inch baking pan.
5. Meanwhile brown meat in a skillet and add sauce. Simmer until thick.
6. Add a layer of ricotta then sauce then 1/4 of the cheese on top of your noodles. Repeat once more.
pict0271 pict0272pict0273pict0274pict0275

7. Add the final (3d) layer of noodles and top with remaining cheese.
8. Bake at 350 degrees until cheese is melted. Then broil until cheese is bubbly and brown.

We discovered today that this lasagna makes a wonderful picnic meal! My husband who always likes to reheat left-overs, loves it cold! YUM!

One Comment leave one →
  1. May 1, 2009 10:48 am

    This looks delicious! I can’t wait to have lasagna again. Yeah!

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