Zucchini Lasagna
Missing the cheesiness of lasagna but not the noodles? Try it with thinly sliced zucchini instead! This recipe makes for an easy weeknight meal with minimal prep. Plus, you can throw in a variety of other vegetables that have been sitting unused in your fridge.
Serves 4
Ingredients
- 6 zucchini, sliced thinly lengthwise
- 4 oz grated whole milk mozzarella
- 1 28 oz can of chopped or crushed tomatoes
- 1 yellow onion, chopped
- 4 oz grated whole milk mozzarella
- 4 tablespoons grated Parmesan
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh oregano
- salt & pepper
Preparation
- Heat 2 tablespoons of olive oil in a saucepan and add onions.
- Salt and stir until slightly browned.
- Put tomato and juice through a food mill and add to onions, then stir.
- Cook on medium heat for about 10 minutes, stirring occasionally.
- Add salt & pepper and oregano and simmer for another 10 minutes, reducing.
- Drizzle a 2 inch deep baking dish with olive oil and lay zucchini slices side by side to cover the bottom surface entirely.
- Spoon 1/3 of the tomato sauce over the top, then sprinkle 1/2 of the mozzarella over the sauce.
- Repeat these three layers, then add one more of zucchini and sauce, then sprinkle the top with Parmesan.
- Bake in a 325 degree oven for about 30 minutes, until completely melted and starting to bubble.
As mentioned above, you may also add in layers of thinly sliced carrot, mushrooms, eggplant or even cauliflower. Enjoy those scrumptious veggies!
