Home » Recent Articles » Green Mom's Kitchen » No-Noodle Zucchini Zoodle Lasagna

No-Noodle Zucchini Zoodle Lasagna

By Fredrica Syren:

A couple of days ago we harvested a huge zucchini from our garden used it as instead of lasagna sheets in an amazing harvest lasagna. The saltiness and crunch from the seeds make the lasagna in my opinion. We ate our lasagna with a huge mixed salad.

  • 3 medium (8 ounces each) zucchini, sliced 1/8″ thick
  • 1 tsp salt
  • I batch of homemade tomato sauceor use one jar of tomato sauce
  • 1 package kite hill ricotta cheese
  • ½ cup fresh basil leaves, minced
  • ¼ cup sunflower seeds
  • ¼ cup sesame seeds
  • 1 tbsp. Bragg’s liquid amino or tamari
  1. Preheat oven for F350
  2. Slice the zucchini lengthwise with a mandolin into 1/8-inch-thick slices or use a very sharp knife. Lightly salt the zucchini with the salt and set aside for 15 minutes. Rinse off the salt and blot the zucchini with paper towels.
  3. Dry roast seeds on medium heat for 2-3 minutes until they are slightly golden. Add Bragg’s liquid amino to seeds and stir quickly. Remove from heat and let seeds dry on afterheat.
  4. In a pan, add some tomato sauce in the bottom and then layer zucchini noodles evenly to cover bottom. Spread ricotta cheese and sprinkle some basil. Repeat until top layer should be only sauce.  Bake in oven for 30 minutes. Sprinkle seeds over top before serving.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

Check Also

Italian Meatballs in Tomato sauce

I’ve been craving Italian food lately and one thing my husband misses sometimes are italian …

Leave a Reply

Your email address will not be published. Required fields are marked *

Become a Green-Mom.com member for FREE.

We’ll keep you updated each week on what’s new.

Sign up to receive our short video series and let Green-Mom share her top tips to going green.