This vegetarian lasagna is made with layers of zucchini, ricotta cheese, and tomato sauce. It’s a delicious and healthy twist on the classic comfort food.
Lasagna with Zucchini
Ingredients
- 1 lb lasagna sheets
- 4 medium zucchinis, sliced thinly
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 jar (24 oz) of tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced zucchinis and sauté for 5 minutes, or until tender.
- In a bowl, mix the ricotta cheese with half of the Parmesan cheese.
- Spread a layer of tomato sauce at the bottom of a 9×13 inch baking dish. Add a layer of lasagna sheets on top of the sauce, followed by a layer of zucchini slices, and a layer of the ricotta cheese mixture. Repeat the layers until all the ingredients are used up, ending with a layer of tomato sauce on top.
- Sprinkle the remaining Parmesan cheese on top of the lasagna, and add the dried oregano and basil.
- Cover the baking dish with aluminum foil and bake in the oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and the lasagna is bubbly.
- Let the lasagna cool for a few minutes before serving.
