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Eggless Zucchini Lasagna
Eggless Zucchini Lasagna
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Zucchini lasagna with flavorful Italian crumbs and Parmesan cheese. No noodles, just pure veggie goodness.
Ingredients:
  • 3 large zucchini, trimmed and cut lengthwise into long strips
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Italian herb seasoning
  • 3 cups tomato sauce
  • 0.25 cup grated Parmesan cheese, or as needed
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x12-inch baking dish.
  • Bring a pot of water to a vigorous boil and cook zucchini slices for 3 minutes. Drain well.
  • In a skillet set over medium heat, sauté onion and garlic in olive oil until onion turns translucent, approximately 5 minutes.
  • Combine bread crumbs, a generous amount of 1 cup of freshly grated Parmesan cheese, and aromatic Italian herb seasoning in a mixing bowl.
  • Start by layering the bottom of the prepared baking dish with 3 tablespoons of tomato sauce. Add 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat these layers two more times, beginning with half of the remaining tomato sauce and followed by layers of zucchini, onion, and crumb mixture. Finish with a final layer of tomato sauce and sprinkle 1/4 cup of Parmesan cheese on top.
  • Bake the lasagna in the preheated oven for about 30 minutes until it starts to bubble.
  • Preheat the broiler and broil the lasagna until the cheese topping is golden brown, about 2 to 3 minutes. Allow the casserole to rest for 15 minutes before serving to set.

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