Cherry tomato and zucchini lasagna

By Irene Matys
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  • 12 ripe Roma tomatoes roughly chopped
  • 3 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 4 garlic cloves, minced
  • 1/3 cup fresh basil, thinly sliced + extra or garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 5 large zucchini, thinly sliced lengthwise
  • 1 255 gram package fresh lasagna noodles (6 large noodles)
  • 3 cup mozzarella cheese, grated
  • 1/3 cup parmigiano reggiano, grated + extra for garnish
  • 1 cup yellow cherry tomatoes


  1. To make sauce, place tomatoes in a food processor and puree. Set aside until ready to use.
  2. In a large sauce pot, heat oil over medium heat. Add onions and garlic and sauté until soft and translucent, about one to two minutes. Pour in tomato puree and stir in salt and pepper. Let simmer for six minutes, remove from heat and stir in 1/3 cup of fresh basil.
  3. Preheat oven to 375 F
  4. To assemble lasagna, line the bottom of a rectangle baking pan with 1/2 cup of sauce, large enough to fit the lasagna noodles, about 23 centimeters in length. Top with a lasagna noodle and then a single layer of zucchini. Coat with more sauce and sprinkle with grated mozzarella cheese. Repeat layers ending with zucchini, sauce and a 1/4 cup of shredded mozzarella.  Top with cherry tomatoes and sprinkle with parmigiano. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 minutes. Increase oven to broil and bake until slightly brown and tomatoes have softened. Remove from oven and let stand for ten minutes before cutting. Served topped with fresh basil and grated parmigiano.


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