Meatless Monday – Spring Greens & Zucchini Lasagna

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

This recipe uses thinly sliced zucchini instead of the pasta making this dish light as well as gluten free. You can also swap the zucchini for eggplant.


3 large whole carrots, washed and trimmed
extra virgin olive oil
3 – 4 medium zucchini, cut lengthwise into 1/4-inch slices
salt and ground black pepper
3 cups chopped arugula, watercress, dandelion greens, or mustard greens
1 1/2 cups ricotta cheese
1 clove garlic, pressed
2 eggs, beaten
zest of 1 lemon
2 cups vegetable stock
1 Tbsp chopped fresh dill
1/4 cup shredded Parmesan cheese

1. Preheat oven to 375 degrees F. When oven is hot, place the carrots on a lightly oiled baking sheet. Roast until they are tender, about 25 minutes.
2. Meanwhile, prepare the lasagna ingredients. Roast the zucchini slices on a lightly oiled baking sheet until just tender, about 10 minutes. Season the zucchini with salt and pepper. Remove the roasted zucchini from the sheet and replace with the spring greens. Return pan to the oven to wilt the greens, about 5 – 7 minutes.
3. Mix the ricotta cheese with the garlic, eggs, and lemon zest. Season with salt and pepper.
4. When the carrots are done roasting, add to a blender with the vegetable stock and blend until smooth. Season with chopped fresh dill, salt, and pepper.
5. Reduce the oven temperature to 350 degrees F.
6. Pour half of the carrot-dill sauce in the bottom of a 9-by-9 inch pan. Line the bottom of the pan with a single layer of the zucchini slices, cover with half of the roasted greens, and top with the ricotta-cheese mixture. Sprinkle the remaining greens and layer with zucchini. Pour the rest of the carrot sauce on top and sprinkle with the parmesan cheese. Bake for 30-35 minutes and serve.

Yield: 6 servings

Experience Life, May 2014



Filed under Nourish the Body

2 responses to “Meatless Monday – Spring Greens & Zucchini Lasagna

  1. This looks amazing – can’t wait to make it! 🙂

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