Zucchini Lasagna

18 ingredients
10 steps

Ingredients

  • 4 medium zucchini, cubed (approx 7 cups)
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 3 teaspoons dry basil leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon dry oregano leaves
  • 1/2 teaspoon black pepper
  • 1 (156 ml) can tomato paste
  • 1 (796 ml) can tomatoes
  • 1 (398 ml) can tomato sauce
  • 2 balls mozzarella cheese (284 g)
  • 1/4 cup grated parmesan cheese
  • 1 cup ricotta cheese (optional)
  • 2 (360 g) packages fresh lasagna sheets

Directions

  1. 1
    Preheat oven to 350°F once the sauce is done.
  2. 2
    Cut the zucchini length wise into quarters then dice into 1/2 cubes.
  3. 3
    Heat the oil in a deep pan. Saute the onions and garlic until soft. Add the zucchini cubes then cook until almost tender.
  4. 4
    Puree the tomatoes, then add to the zucchini along with the the tomato sauce, paste and spices.
  5. 5
    Cook the sauce for 45-60 minutes on medium heat. Taste and adjust the seasonings.
  6. 6
    Shred the cheese and set aside.
  7. 7
    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.
  8. 8
    Repeat 3 more times.
  9. 9
    Bake for approximately 45 minutes uncovered until the dish is hot and the cheese is melted.
  10. 10
    Let sit for 10 minutes before serving.

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