Easy Zucchini Lasagna

Easy Zucchini Lasagna - An Epicure Recipe

So many of us are cutting back on carbs, eating keto style meals, trying to incorporate more vegetables in our diets. While doing that we often think we can't have a hearty, satisfying meal. I'm here to share an amazing lasagna, so decadent and cheesy you won't miss the pasta! Feel free to add mushrooms, eggplant, any other vegetables you like. Just be sure to precook them to remove excess moisture.

3-4 medium zucchini, sliced lengthwise 1/8" thick (I use a mandoline)
1 1b. Ricotta Cheese
1 egg
2 tsp Epicure Marinara seasoning
1/2 c grated parmesan or romano cheese
2 c shredded mozzarella or mozzarella blend
5 cups favorite pasta sauce, with or without meat
(I make my own using the Epicure Marinara seasoning and ground beef)

Place zucchini slices in the multipurpose steamer and microwave on high for 5 minutes. Once done place on paper towels and press gently to remove excess moisture. Blend ricotta, egg, Marinara seasoning and parmesan cheese until combined.  Build lasagna in the multipurpose steamer. Place 1 cup of sauce in the bottom. Shingle zucchini slices, top with half the ricotta mixture, 1/3 of the shredded cheese and 1 cup of sauce. Repeat a second layer. Top with zucchini slices and 1 1/2 cups of sauce. With lid securely fastened microwave on high for 8 minutes. Remove lid and cook another 5 minutes. Top with remaining cheese and cook another 3 minutes. Carefully remove from microwave and allow to rest for 5 minutes. Slice and serve. Enjoy!



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