Zucchini Lasagna

Submitted by Chef Gorete

"This is my mom's Portuguese recipe ."

 

• Ready In: 2hrs 15mins
• Ingredients: 18
• Serves: 8-10

ingredients

• 4 medium zucchini, cubed (approx 7 cups)
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1⁄4 cup olive oil
• 3 teaspoons dry basil leaves
• 1 1⁄2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon red pepper flakes
• 1⁄2 teaspoon dry oregano leaves
• 1⁄2 teaspoon black pepper
• 1 (156 ml) can tomato paste
• 1 (796 ml) can tomatoes
• 1 (398 ml) can tomato sauce
• 2 balls mozzarella cheese (284 g)
• 1⁄4 cup grated parmesan cheese
• 1 cup ricotta cheese (optional)
• 2 (360 g) packages fresh lasagna sheets

directions

1. Preheat oven to 350°F once the sauce is done.
2. Cut the zucchini length wise into quarters then dice into 1/2 inch cubes.
3. Heat the oil in a deep pan. Saute the onions and garlic until soft. Add the zucchini cubes then cook until almost tender, about 8 - 10 minutes.
4. Puree the tomatoes, then add to the zucchini along with the the tomato sauce, paste and spices.
5. Cook the sauce for 45-60 minutes on medium heat. Taste and adjust the seasonings.
6. Shred the cheese and set aside.
7. In an lasagna pan, place a bit of the sauce on the bottom. Add the lasagna sheet, cutting to fit, then layer the 1/4 of the sauce, sprinkle 1/4 of the Parmesan cheese, dollops of 1/4 of the ricotta cheese (if using), then top with 1/4 of the shredded cheese.
8. Repeat 3 more times.
9. Bake for approximately 45 minutes uncovered until the dish is hot and the cheese is melted.
10. Let sit for 10 minutes before serving.