- 3 large zucchini, trimmed and cut lengthwise into long strips
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup seasoned bread crumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian herb seasoning
- 3 cups tomato sauce
- 1/4 cup grated Parmesan cheese, or as needed (optional)
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
- Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
- Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
- Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
- Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
- Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
- Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.
05/06/2018
recipepes.com
Eggless Zucchini Lasagna, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
