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Zucchini Lasagna

One of my family-favorite dishes is a chewy, gooey Lasagna. However, to keep it Lower in calories, I came up with the idea of replacing my lasagna noodles with sliced zucchini. You’ll love my Zucchini Lasagna recipe.

Zucchini Lasagna

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Ingredients

3-4 zucchinis, sliced into thin strips
Italian seasoning
garlic salt
black pepper
One sweet onion, peeled and diced
4 garlic cloves, chopped
4 c. pasta sauce (approximately)
Ricotta cheese
4-5 c. shredded cheese blend (shredded cheese blend (Parmesan, Romano, Fontana,Provolone or other)
extra virgin olive oil

Instructions

Pasta Sauce – use your favorite marinara sauce or prepare Dad and Mom’s Pasta Sauce
https://maryannridinispencer.com/dads-and-moms-pasta-sauce/
Drizzle olive onto a cookie sheet and spread zucchini slices onto the pan. Sprinkle Italian seasoning, garlic salt, and pepper over slice—roast zucchini in the oven at 425 Degrees F until crispy.
Remove zucchini slices from the oven and place slices on a paper towel on a large dish. Set aside.
Preheat oven to 350 Degrees F (to bake dish after assembly)
Sauté onions and garlic on the stovetop in oil. Set aside.
In a Pyrex or CorningWare dish, layer the bottom of the dish with a generous portion of sauce.
Add a layer of zucchini over the sauce
Add a layer of Ricotta cheese
Add a layer of onion and garlic sauté
Add a layer of the shredded cheese blend
Add another layer of sauce
A second layer of zucchini
A second layer of ricotta
Another layer of the onion and garlic sauté
A second layer of the shredded cheese blend
Add a final layer of sauce
Top dish with more shredded cheese blend
350 degrees F for 40-50 minutes.

Notes

You can serve this dish immediately after baking or make it in advance, heat it, and serve it later. Leftovers the next day allow all the ingredients to marinate to perfection.

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