Zucchini Lasagna



  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 (28-ounce) cans diced tomatoes or 10 fresh, large, seeded and diced tomatoes
  • 1 cup diced Zucchini
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 2 tablespoon tomato paste
  • 6 fresh basil leaves, torn
  • 2 tablespoons of fresh oregano or 1 tablespoon dried
  • Cayenne pepper to taste


Fried Zucchini

  • 2 cups shore lunch seasoning mixture
  • 1 egg beaten
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup canola oil, for frying
  • Zucchini, sliced lengthwise about 1/4-thick using a mandolin. Make sure to get enough zucchini for 8 to 10 slices depending on the size of the zucchini. This will make about 2 layers of the lasagna.


Cheese – Use any combination of the list below

  • Ricotta
  • Mozzarella
  • Parmesan
  • Romano
  • Sharp Cheddar


Preheat the oven to 375 degrees F.

For the sauce: Heat the olive oil in a large saucepan, add the onions, and cook until translucent. Add remaining ingredience. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 15 minutes.

For the zucchini: While the sauce is simmering, fry the zucchini. Place the shore lunch seasoning mixture on a flat dish. In a medium bowl, mix the egg, salt, pepper with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices with the egg mixture and dredge in the shore lunch. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.

photo 1
To assemble: In an oil sprayed 9 by 13 by 2-inch rectangular baking dish layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.

Spread sauce over the zucchini. Sprinkle with you combination of cheeses. Repeat layering the zucchini, sauce and cheese.

photo 2Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown.

Cool the lasagna for 15 minutes.


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