Ingredient: sun-dried tomatoes

Another zucchini recipe? Sure, why not. It’s such a versatile vegetable and it doesn’t hurt to add more veggies to our daily menu!

By replacing the lasagna noodles with zucchini slices, the tasty result has all the wonderful flavors we love about the Italian dish – it’s even very similar in its texture!

This lasagna is perfect in the summer with your garden-fresh veggies and herbs, or in the winter when you need a comforting meal. This updated version features zucchini slices with layers of cheese, bacon, leeks, mushrooms, swiss chard and a flavorful sun-dried tomato sauce.

 Lasagna in any form must be up there on our list of comfort food favorites. What’s not to love about lasagna? They’re saucy, cheesy, and perfect to fill with our favorite ingredients. The possibilities are endless when we can really start to think outside the basic fillings.

The replacement of traditional pasta with zucchini adds great texture to the dish, plus a beautiful presentation. The longer you cook the lasagna, the softer the zucchini noodles will become.

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Bacon Zucchini Lasagna

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

bacon zucchini lasagna

Servings

MetricUS Imperial

Ingredients

Bacon & Veggies

• 6 slices bacon, chopped
• 2 leeks, sliced into 1/4-inch thick rounds & rinsed well
• 3 1/2 cups assorted mushrooms, thickly sliced such as cremini, Portobello or shitake.
• 4 cloves garlic, minced
• 2 tsp olive oil
• 2 medium zucchini, thinly sliced lengthwise (about 24 slices)
• 1 bunch Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips

Sauce

• 1 Tbsp olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp EACH dried oregano & thyme
• 1 tsp smoked paprika
• 1 cup sun-dried tomatoes
• 3/4 cup vegetable broth
• pinch of salt & pepper, optional
• 1/3 cup half & half
• 50 gm Parmesan cheese

Cheese

• 500 gm 1% low fat cottage cheese
• 200 gm part-skim mozzarella cheese, grated

Course Main Dish Cuisine American Keyword bacon zucchini lasagna Servings MetricUS Imperial Ingredients Bacon & Veggies 6 slices bacon, chopped 2 leeks, sliced into 1/4-inch thick rounds & rinsed well 3 1/2 cups assorted mushrooms, thickly sliced such as cremini, Portobello or shitake. 4 cloves garlic, minced 2 tsp olive oil 2 medium zucchini, thinly sliced lengthwise (about 24 slices) 1 bunch Swiss chard, stems removed, leaves cut crosswise into 1/4-inch strips Sauce 1 Tbsp olive oil 1 medium onion, sliced 2 cloves garlic, minced 1/2 tsp EACH dried oregano & thyme 1 tsp smoked paprika 1 cup sun-dried tomatoes 3/4 cup vegetable broth pinch of salt & pepper, optional 1/3 cup half & half 50 gm Parmesan cheese Cheese 500 gm 1% low fat cottage cheese 200 gm part-skim mozzarella cheese, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Bacon & Veggies

1. Heat a large saucepan over medium heat. Sauté bacon until slightly crisp. Remove & blot on paper towel. Add leeks & mushrooms to the pan; sauté 4 minutes or until soft. Add the garlic; sauté 1 minute. Spoon the mixture into a large bowl.
2. Heat 1 tsp of oil in saucepan; add zucchini slices. Sauté 4 minutes or until tender & just beginning to brown. Remove from pan to a plate. Heat remaining 1 tsp of oil & add the Swiss chard; sauté 4 minutes or until wilted. Combine bacon & Swiss chard with vegetable mixture in bowl.

Sauce

1. In a skillet, heat oil. Add onion & cook 2 minutes until it starts to soften. Add garlic, oregano, thyme, paprika & sun-dried tomatoes. Cook for 2 minutes while stirring with a spatula. Add veg broth & allow to bubble for 2 minutes then add salt & pepper (if using). Bring to a boil then reduce heat & simmer for 5 minutes. Stir in the cream & parmesan cheese.

Cheese

1. Grate mozzarella & parmesan cheeses. In a bowl, combine cottage cheese & 150 gm (1 1/2 cups) mozzarella; stir well.

Assembly

1. Preheat oven to 375 F. Spray a 13 x 9-inch baking pan with veg oil.
2. Spread a small amount of the sauce mixture in the bottom of prepared baking dish. Arrange 1/3 of zucchini slices over the sauce; top with half of the cottage cheese mixture, then half of the veg/bacon mixture & about a cup of sauce. Repeat layers, ending with zucchini slices. Spread the remaining sauce mixture on top of the zucchini slices; sprinkle with the remaining mozzarella.
3. Cover & bake for 20 minutes. Uncover & bake an additional 20 minutes or until the cheese is bubbly & beginning to brown, Allow to sit about 10 minutes before serving.