Zucchini Lasagna

READY IN: 2hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F once the sauce is done.
  • Cut the zucchini length wise into quarters then dice into 1/2 cubes.
  • Heat the oil in a deep pan. Saute the onions and garlic until soft. Add the zucchini cubes then cook until almost tender.
  • Puree the tomatoes, then add to the zucchini along with the the tomato sauce, paste and spices.
  • Cook the sauce for 45-60 minutes on medium heat. Taste and adjust the seasonings.
  • Shred the cheese and set aside.
  • 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.
  • Repeat 3 more times.
  • Bake for approximately 45 minutes uncovered until the dish is hot and the cheese is melted.
  • Let sit for 10 minutes before serving.
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