Zucchini Lasagna with Lentils
A small zucchini and lentil lasagne with tomato sauce and golden cheese, without pasta sheets.
Ingredients
- 250 g zucchini
- 150 g cooked and drained lentils
- 180 g tomato passata
- 40 g grated Gouda
- 50 g onion
- 1 tsp olive oil
- 1 tsp Italian herbs
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 71.4 kcal | 481 kcal |
| Protein | 4.4 g | 30 g |
| Carbs | 8.1 g | 55 g |
| Sugars | 2.9 g | 20 g |
| Fiber | 2.7 g | 18 g |
| Fat | 2.6 g | 18 g |
Instructions
- 1
Drain the zucchini
Preheat the oven to 200°C conventional. Slice the zucchini lengthwise about 4 mm thick, salt lightly and leave on kitchen paper for 10 minutes to release moisture.
- 2
Cook the lentil sauce
Finely dice the onion and soften it in the oil for 3 minutes. Add the lentils, passata and herbs and simmer uncovered for 5 minutes; season well.
- 3
Layer
Pat the zucchini dry. Layer the zucchini and lentil sauce alternately in a small baking dish, finishing with sauce.
- 4
Bake
Scatter over the cheese and bake for 25–30 minutes until the zucchini is tender and the top is browned.
- 5
Leave to rest
Rest for 10 minutes before cutting so the layers can settle.
Tip
Salting and drying the zucchini prevents it from making the lasagne watery.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
