lasagna made with zucchini without eggs.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 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 (Optional)
- 1 tablespoon Italian herb seasoning
- 3 cups tomato sauce
- ¼ cup grated Parmesan cheese, or as needed (Optional)
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×12-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.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 8 g |
| Protein | 20 g |
| Saturated Fat | 5 g |
| Sodium | 1802 mg |
| Sugars | 15 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and very simple recipe. I added ground beef and mozzarella to each layer and it was very delicious. Thank you for posting this.
Made this without breadcrumbs for my diabetic husband, just added more park cheese. Great recipe everyone loved, will definitely make it again!
We altered the recipe as follows, did not boil the zucchini (we like it crunchy. We make our own sauce using both crushed and stewed tomatoes. We also added some defrosted mixed veggies and gave it a little kick adding crushed red pepper flakes. This is a wonderful recipe and we plan on making many more times.
Delicious! I did cut the recipe back and pretty much eye-balled everything, but I did use all the ingredients called for. I used whole wheat seasoned breadcrumbs in place of regular. We really enjoyed the addition of the onions, breadcrumbs and parm. I will be making this again~YUM! Thanks for sharing. 🙂