Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Eggless version of zucchini lasagna.

Recipe Summary

cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.

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  • 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.

Nutrition Facts

389 calories; protein 19.8g; carbohydrates 45.5g; fat 16.3g; cholesterol 22mg; sodium 1802.2mg. Full Nutrition
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