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Lasagna with Zucchini

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine Italian
Servings 4 servings
Calories 390 kcal

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 9x13 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.