Eggless Zucchini Lasagna

A lighter vegetable lasagna has strips of zucchini instead of noodles. Seasoned Italian crumbs and plenty of Parmesan cheese bring the flavor.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 389 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 cup grated Parmesan cheese
• 2 cloves garlic, chopped
• 1 cup seasoned bread crumbs
• 3 cups tomato sauce
• 3 large zucchini, trimmed and cut lengthwise into long strips
• 1 tablespoon Italian herb seasoning
• 0.25 cup grated Parmesan cheese, or as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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.