Zucchini 'lasagna'

Main Dish
4 servings
30 min
10 min
Zucchini 'Lasagna' with eggplant and shiitake mushrooms - a great alternative to pasta for those on a raw and grain free diet.
This recipe can also be cooked and served warm. Follow recipe below, but lightly fry zucchini with coconut oil and heat tomato sauce.


Number of serving: 4
Zucchini pasta and filling

∙ 2 organic zucchinis

∙ 2 organic Japanese eggplants

∙ sea salt

∙ organic black pepper

∙ 2 organic leek leaves (chopped and lightly fried)

∙ 1/4 organic fennel bulb (chopped and lightly fried)

∙ 1/4 organic red onion (chopped and lightly fried)

∙ 4 organic garlic cloves (chopped and lightly fried)

∙ 1/2 - 3/4 cup of organic shiitake mushrooms (chopped and lightly fried)

∙ a handful of organic Italian parsley

Tomato Sauce

∙ 2 organic green onions

∙ 1-2 organic garlic cloves (you can use dehydrated garlic and skip step 1 for the garlic)

∙ 2 organic carrots

∙ 1-2 organic celery stems

∙ 1/2 small organic red beet

∙ 1 organic red pepper

∙ 3 large organic tomatoes

∙ 10 organic yellow pear tomatoes

∙ 1 tbsp organic sun dried tomatoes (chop to measure)

∙ 1/2 tbsp organic jalapeño pepper (chop to measure, you can add more if you like it spicy)

∙ a bunch of organic cilantro (or Italian parsley)

∙ 1 tbsp of fresh organic thyme

∙ 1 tbsp organic coconut oil or extra virgin olive oil

∙ organic black pepper

∙ sea salt (untreated, pink)


  • Using a mandoline tool, slice zucchini lengthwise and place slices on a plate. Set aside. (You will need a total of 20 slices - 2 zucchinis should provide you with that.)
  • Using a knife, cut eggplants into pieces (circles) and place on a baking sheet. Add some salt and pepper and bake at low heat for about 5-10 minutes Once ready, remove from oven and divide into 8 parts. Set aside.
  • Place your fried ingredients (leeks, fennel, onions, garlic and mushrooms) in a mixing bowl and mix well to create stuffing. Divide into 8 parts. Set aside.
  • Using your tomato sauce ingredients, chop green onion and garlic. Set aside.
    Finely chop carrot, celery, beet and red pepper in a food processor and set aside.
    Chop tomatoes and add to a blender.
    Add sun dried tomatoes, jalapeño pepper, cilantro and thyme to blender and blend.
    Add onions, garlic, carrots, beet and red pepper to blender and blend all ingredients.
    Add coconut oil and spices and mix well.
    Taste and make adjustments. Divide into 4 parts. Set aside.
  • On an empty plate place 5 zucchini slices across the plate, overlapping each other.
    Using a spoon, add 1 part stuffing (of 8) on half the side of the zucchini slices. Then add your eggplant on top of the stuffing. (You will be folding the zucchini slices over, to then start your second layer.)
    Fold the zucchini layer (slices) that does not have any stuffing on it and then add another 5 zucchinis on top, going across, overlapping each other.
    Repeat the stuffing process and fold again.
  • Add your sauce on the top of the folded zucchini layer. This should complete the process and you should now have 1 'slice' of zucchini lasagna.
  • Repeat this process 3 more times. You should have an equal amount of stuffing including eggplant and tomato sauce if you divided them into parts at the beginning of this process.
    Serve and enjoy!


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