Zucchini And Red Pepper Lasagna

Prep Time
Cook Time
1h 10m
Ready In

"Delicious. This is a bit different then most recipes I have come across. I found this recipe on many different sites, so I'm not sure who to give the credit too, but the basic recipe was very good. Since first finding it, I have changed quite a few ingredients to suit my tastes. It is worth making. Serve with a fresh tomato salad and of course some crusty bread on the side."

Original recipe yields 5 servings


  • Serving Size: 1 (236.7 g)
  • Calories 447.1
  • Total Fat - 32.5 g
  • Saturated Fat - 20 g
  • Cholesterol - 121 mg
  • Sodium - 762.6 mg
  • Total Carbohydrate - 11 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.6 g
  • Protein - 28.5 g
  • Calcium - 554.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step 1

Cheese Layer ... Add the cream cheese, ricotta, half and half, salt, and pepper (go easily on the seasoning) to a medium size bowl and mix well. Set to the side.

Step 2

Zucchini ... Add the zucchini, garlic, Italian seasoning, and salt and pepper (again go easy on the salt and pepper) to a small bowl and mix well. Set to the side.

Step 3

Noodles ... No Boil, means you don't need to boil. But for me, they can soak up a lot of sauce or juice/moisture. And since this is not a very saucy dish; this is what I do to my noodles. In a 13x9" pan, I add hot water and just soak the noodles for 5-10 minutes. They just soak up enough liquid to become moist, but they are still firm. I just like the texture of the dish when I use this method. It is optional.

Step 4

Lasagna ... Coat a 9x9 baking dish with a non-stick spray. (1) Add 1/3 of the zucchini, (2) Add 2 lasagna noodles, (3) Add 1/3 of the ricotta mix and top with 2 tablespoons of parmesan cheese. Again (1) 1/3 of the zucchini, but this time top the zucchini with 1/2 of the onion and 1/2 of the peppers, (2) Two more noodles, (3) Add another 1/3 of the ricotta mix and top with 2 tablespoon of parmesan. Final layer - (1) The last 1/3 of the zucchini, and top with the remaining onion and peppers, (2) Two more noodles, (3) Finish with the remaining 1/3 of the ricotta mix, but this time ... finish with the mozzarella cheese.

Step 5

Bake ... Cover and bake at 425 degrees on the middle shelf for 30 minutes, uncover and reduce the heat to 400 degrees and cook another 15-20 minutes until golden brown and bubbly.

Step 6

Serve ... Make sure to let the lasagna rest at least 10 minutes before slicing. Serve with a nice tomato salad and some crusty bread. ENJOY!

Tips & Variations

No special items needed.