Eggless Zucchini Lasagna
Recipe information
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Cooking:
20 min.
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Servings per container:
4
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Source:

Ingredients for - Eggless Zucchini Lasagna

1. Zucchini, trimmed and cut lengthwise into long strips - 3 large
2. Olive oil - 2 tablespoons
3. Onion, chopped - 1
4. Garlic, chopped - 2 cloves
5. Seasoned bread crumbs - 1 cup
6. Grated Parmesan cheese (Optional) - 1 cup
7. Italian herb seasoning - 1 tablespoon
8. Tomato sauce - 3 cups
9. Grated Parmesan cheese, or as needed (Optional) - ¼ cup

How to cook deliciously - Eggless Zucchini Lasagna

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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. Stage

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

7. Stage

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.