I often eat something when I am out and about and then attempt to make a version of it myself at home. This is where this dish comes from! I had a zucchini (that’s a courgette to British folks) lasagna in Switzerland, which I thought looked and sounded great, but I thought it could have tasted better! I created this adaptation, and I love it. I hope you do too!
Important to note that there is very little I have to avoid now, since my permanent ileostomy. I can eat any vegetable, as long as I chew thoroughly and I have something with it such as pasta, potato, rice, or bread. I don’t have a problem tolerating dairy or any meat, I just prefer fish. The only thing that causes me any pain or discomfort is things with air trapped in them, such as whipped cream, mousse, or carbonated drinks. So, let’s move on to the recipe!
Prep time: 10 mins
Cook time: 20 – 30 minutes
Zucchini lasagna ingredients:
- 1 zucchini
- 1 red pepper
- 1 onion
- 3 cloves of garlic
- 8 fresh lasagna sheets
- 4 slices of Gouda cheese
- 1 tin of plum tomatoes
- Splash of olive oil
- Pinch of dried chilli flakes
- Salt and pepper to taste
Directions to make zucchini lasagna:
- Pre-heat the oven to 350 degrees F.
- Roughly chop the red pepper, onion, and garlic, and thinly slice the zucchini.
- Add a splash of oil to a frying pan and cook the red pepper and onion over high heat for about 4 minutes.
- Turn down the heat and add the garlic, being careful not to burn it – I add a little juice from the tinned tomatoes to protect the garlic. Simmer for two minutes.
- Once the garlic has softened, transfer the vegetables to a blender, and add the tinned tomatoes – blend until smooth. Add salt, pepper and chili flakes to taste.
- I like to sieve my mixture at this point, but it’s not something you HAVE to do. I started doing it when I couldn’t tolerate insoluble fiber due to strictures, and I just prefer my sauces this way now.
- In a suitably sized ovenproof dish (one layer is two lasagna sheets), add a little of your vegetable sauce.
- Start with a layer of lasagna sheets and then a layer of thinly sliced zucchini, topped with more vegetable sauce. Repeat the layer of lasagna, zucchini, and sauce, and add a layer of cheese.
- Add one more layer of lasagna, zucchini, and sauce, then a final lasagna sheet and any remaining zucchini. Top with vegetable sauce, 2 slices of gouda, and if you feel the need (like I always do) you can fill any gaps with additional grated cheese – totally up to you!
- Bake in the oven for 20 – 30 mins (check your packet instructions).
- Allow cooling a little before cutting and serving.
- calories: 285
- cholesterol: 43mg
- dietary fiber: 3.1g
- potassium: 358mg
- protein: 13.5g
- saturated fat: 7.3g
- sodium: 325mg
- total fat: 15.6g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.
Have you entered our HidrateSpark Summer Kickoff Giveaway?