eggless zucchini lasagna

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x12-inch baking dish.
• bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. drain.
• heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
• mix bread crumbs, 1 cup parmesan cheese, and italian herb seasoning in a bowl.
• 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.
• bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
• 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.