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Vegetarian Zucchini Lasagna Recipe

I decided to try something different and new. Rather than going with the flat version, I made vegetarian lasagna blossoms in ramekins. They are the PERFECT serving size for kids and my kids LOVE these! For this recipe, you will only need 3 ingredients and salt and pepper to taste.


  • 1 chubby zucchini for every 2 servings if you are making 6 servings, you will need 3 zucchinis
  • Homestyle Ragú sauce we love the Traditional and the Roasted Garlic for this recipe
  • Shredded mozzarella or parmesan cheese enough to put on top of the blossom


  • Preheat oven to 350 degrees.
  • Use a mandolin to slice the uncooked zucchini length-wise. I use the thin slice setting.
  • Place the slices on a tray or baker’s pad and slather a spoonful of Homestyle Ragú sauce on the top surface of each slice and sprinkle salt and pepper to taste. You may choose to put shredded cheese on some slices, if you wish.
  • Some slices will be more malleable than others. Use the softer ones to roll them into smaller rolls. When you are done with one roll, use a new slice to roll outside that rolls and so on. Continue rolling the slices to look like a flower blossom until it is big enough to fit well in the ramekin.
  • If there is still room between the blossom and the ramekin, feel free to slide in another slice or two until it fits tightly.
  • Sprinkle some shredded cheese on top and some salt and pepper, if desired. I added some more sauce, too.
  • Place ramekins on an oven-safe tray (cookie sheet, stone, etand put in oven for 15 minutes.
  • Cool for a few minutes and serve hot. Enjoy your Vegetarian Zucchini Lasagna Recipe!