Healthy Zucchini Lasagne


I’ve been wanting to make a healthy zucchini lasagne for ever and today I finally got around to it. I shared it with the twins for dinner and it was absolutely delicious, Tom had some too and said even a meat lover would love this vegetarian dish (like I’ve said before getting him to like something without meat is a near impossible task!)

This is such a fresh and healthy dish, the flavours and textures all really compliment each other, it looks stunning and would be perfect for a weekend lunch or to impress guests.

What you’ll need

1 zucchini Sliced in strips as thinly as possible
1 truss tomato
Parasen to top
1/2 cup of ricotta cheese
1 springs of basil
1 springs of thyme
1 Tbsp lemon juice


1 avocado
1 cup basil leaves
1/2 cup spinach leaves
1/3 cup walnuts
1/4 cup lemon juice
1 Tbsp flaxseed oil

Tomato sauce

1 cup cooked quinoa
2 tbsp chia seeds
2 springs flat leaf parsley
1 spring of basil
1/2 red onion
1 clove garlic
1/2 grated carrot
2/3 cup pasata

How to

– Pre heat the oven to 160 degrees
– In an oven proof bowl mix ricotta, chopped basil, thyme and lemon juice
– Bake ricotta in the oven for 10 minutes
– In a blender or food processor add all the pesto ingredients and blend and pulse until smooth, set aside
– Slice zucchini into thin strips and put in a bowl of boiling water for 3 minutes
– Heat a dash of coconut oil in a fry pan and add onion and garlic, then herbs, carrot and pasata and chia seeds, stir through. Add cooked quinoa to the tomato sauce mixture and stir through until heated
– Slice truss tomato and set aside
– Remove ricotta from the oven and zucchini from the hot water and pat dry with paper towel
– Now its time to plate up, firstly add a slice of zucchini, followed by pesto, then sliced tomato, tomato quinoa sauce then ricotta and repeat
– Top off with a slice of zucchini and sprinkle some parmesan over the top
– Put plate back in the oven until parmesan is melted, serve and enjoy!




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