Eggless Zucchini Lasagna

Name: Eggless Zucchini Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 cloves garlic, chopped; 2 Tbsps olive oil; 1 onion, chopped; 59 milliliters grated Parmesan cheese, or as needed (optional); 237 milliliters grated Parmesan cheese; 237 milliliters seasoned bread crumbs; 1 Tbsp Italian herb seasoning; 710 milliliters tomato sauce; 3 larges zucchini, trimmed and cut lengthwise into long strips

Eggless Zucchini Lasagna might be just the main course you are searching for. One serving contains 391 calories, 20g of protein, and 18g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of garlic, olive oil, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

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

Equipment you will use

Baking Pan

Oven

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

Ingredients you will need

Zucchini

Water

Equipment you will use

Pot

Drain.

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

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

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

Ingredients you will need

Parmesan

Breadcrumbs

Seasoning

Equipment you will use

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.

Ingredients you will need

Parmesan

Tomato Sauce

Zucchini

Garlic

Onion

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Baking Pan

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

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Oven

Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let casserole stand for 15 minutes to set before serving.

Equipment

Ingredients

Servings:

2cloves

garlic, chopped 2Tbsps

olive oil 1

onion, chopped 59milliliters

grated Parmesan cheese, or as needed (optional)237milliliters

grated Parmesan cheese 237milliliters

seasoned bread crumbs 1Tbsp

Italian herb seasoning 710milliliters

tomato sauce 3larges

zucchini, trimmed and cut lengthwise into long strips

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 60 dollars per bottle.