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Zucchini Lasagna

Level: Easy

Prep time: 20 Minutes

Cook time:

Yield: 9 Servings

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• 1 tsp Pasolivo Basil Olive Oil
• 2 large zucchinis, cut crosswise, about 1/8 inch thick
• 8 oz frozen, chopped spinach, thawed
• 16 oz jar Pasolivo Artichoke and Olive Marinara
• 1 egg
• 1 1/2 cup ricotta cheese
• 1/4 cup fresh grated parmesan cheese
• 1/4 tsp Pasolivo Roasted Garlic Sea Salt
• 1 cup mozzarella cheese
• 2 Tbsp parmesan cheese for topping
Preheat oven to 350°. Oil 8x8 casserole pan with Pasolivo Basil Olive Oil. Lay zucchini slices on paper towel, sprinkle with salt, and cover with paper towels. Allow to sit for 15 minutes while preparing the cheese mixture. Pat dry. Squeeze thawed spinach very dry with paper towel and set aside. Mix egg, ricotta cheese, parmesan, Pasolivo Roasted Garlic Salt, and spinach. Layer zucchini slices to cover the bottom of the pan. Top with 1/2 of the ricotta mixture, 1/3 cup of mozzarella, and 2/3 cup Pasolivo Artichoke and Olive Marinara. Repeat layers 2 more times. Sprinkle the top layer with parmesan cheese. Bake covered for 30 minutes, then uncover and bake an additional 15 minutes.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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