Vegetarian Zucchini Lasagna
Jessica Alcántara
You won't believe how easy it is to prepare this delicious vegetarian zucchini lasagna, as it is not only super economical but also filling and healthy. It is filled with mushrooms, carrots, celery, tomatoes, and topped with manchego cheese; ideal to accompany with wild rice. Do you need to lower your bad cholesterol? Learn more here.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 onions, finely chopped
  • 1 tablespoon garlic
  • 1/4 cups carrot, finely chopped
  • 1/4 cups celery, finely chopped
  • 1 cup button mushrooms, chopped
  • 1 cup tomato, canned, chopped
  • 1/2 cups tomato purée
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoons pepper
  • 10 pumpkins
  • 2 cups Manchego cheese, grated
  • fresh basil leaf
Preparation
30 mins
50 mins
Low
  • Preheat the oven to 180°C.
  • Add margarine and olive oil to a skillet and cook the onion, garlic, carrot, celery, mushrooms, and tomato until the vegetables release their juice.
  • Add the tomato puree, vegetable broth, thyme, oregano, salt, and pepper and cook until thickened. Set aside.
  • On a cutting board, use a peeler to slice the zucchini into strips. With a knife, cut the zucchini into moderately thick slices lengthwise.
  • In a baking dish, place a layer of zucchini slices, cover with tomato sauce, and sprinkle with manchego cheese. Repeat the process until the dish is full, finishing with tomato sauce, grated cheese, and arrange the zucchini strips in a roll shape.
  • Bake for 20 minutes, remove from the oven, and garnish with fresh basil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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