Eggless Zucchini Lasagna

Name: Eggless Zucchini Lasagna
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; 1 tablespoon Italian herb seasoning; 3 cups tomato sauce; 1/4 cup grated Parmesan cheese, or as needed (optional)

9 ingredients

7 steps

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
1 tablespoon Italian herb seasoning
3 cups tomato sauce
1/4 cup grated Parmesan cheese, or as needed (optional)

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2

Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3

Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4

Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5

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.
6

Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7

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.