Zucchini Squash Lasagna, Fresh Tomato Sauce

Zucchini Squash Lasagna, Fresh Tomato Sauce
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2

    big zucchini squash, cut in slices of 1/4 inch (0.5 cm)

  • 1 cup
    (250 mL)

    fresh tomato sauce

  • cheese stuffing

  • butter with dried tomatoes

  • 1 Tbsp.
    (15 mL)

    french shallot, chopped

  • 1

    baby spinach

  • 8 oz
    (250 g)

    ricotta cheese

  • 3 Tbsp.
    (45 mL)

    parmesan grated

  • 1 pinch


  • to taste salt and pepper from the mill

  • 4

    slices of red pepper

  • sufficient quantity, grated mozzarella cheese

  • sufficient quantity, grated parmesan cheese


In a non-stick grill pan, grill the zucchini on both sides. Set aside.

For the cheese filling

in a saucepan, heat the butter to medium-high, add the shallots and the spinach. Stir until the spinach is cooked.

In a salad bowl, add the ricotta, the Parmesan, the nutmeg, the salt and pepper and the spinach. Mix well.

In the centre of each service plate, pour 1 Tbsp (15 mL ) of fresh tomato sauce and place 1 slice of zucchini, add 2 Tbsp. (30 mL ) of cheese stuffing, another slice of zucchini, 2 Tbsp. (30 mL ) of tomato sauce, 1 slice of red pepper and sprinkle with both cheeses. Brown in the oven and serve.

Source: Chef Robert Villeneuve

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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