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Classic Vegetarian Dish
Gluten Free Zucchini Lasagna
with Cream Cheese
(2 votes)
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 2 hrs 40 mins
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This pescatarian take on traditional lasagna is filled with vitamins and minerals thanks to the zucchini and is lighter than the classic recipe.
Easily turn this into a vegetarian simply by omitting the salmon.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 4 Zucchini
- 14 ozs cream cheese
- 5 ozs Whipped cream (stiffly beaten)
- 2 Tbsps Basil (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 2 mint (finely chopped)
- 2 Tbsps Lemon balm (finely chopped)
- 1 Tbsp olive oil
- 1 garlic clove
- 5 ozs Smoked salmon (chopped)
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse zucchini, remove ends and slice lengthwise.
2.
Mix cream cheese with cream and stir in herbs. Peel garlic and press into mixture. Stir in oil and smoked salmon and season with salt and pepper.
3.
Lay overlapping slices of raw zucchini in dish and top with seasoned cream cheese. Repeat process to create layers until all ingredients are used.
4.
Refrigerate lasagna for 2 hours, cut into pieces and serve as an appetizer.
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