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The BEST  Zucchini Lasagna

This zucchini lasagna is a delicious healthier, low carb, gluten free, vegetarian lasagna that is so delicious! You won’t even miss the pasta noodles.

INGREDIENTS

INGREDIENTS

INGREDIENTS

– Zucchini – Onion  – Diced tomatoes – Tomato sauce – Fresh basil  – Fresh oregano  – Shredded parmesan – Ricotta – Shredded mozzarella

1

Cut up your zucchini lengthwise. Lay zucchini out on paper towels and sprinkle with salt.

2

Cover with additional paper towels, to remove the moisture. Put olive oil and chopped onion in a saute pan over medium heat.

3

Saute for about 5 minutes until onions are golden. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.

4

Stir everything together and allow to simmer for a few minutes. Add fresh herbs when you are done simmering and remove from heat.

5

Pre heat the oven to 375°F. In a small bowl combine the egg, ricotta and parmesan cheese.

6

Spray a baking pan with nonstick spray. Spread some sauce on the bottom of your pan. Layer 1 layer of zucchini across the sauce.

7

Then 1/3 of your ricotta mixture. Then 1/4 of   mozzarella cheese. Repeat 2 more layers of each, until you are out of ingredients.

8

Then end with a layer of zucchini, and the final layer of mozzarella cheese. Cover the pan with foil and bake for about 35 minutes.

9

Then remove the foil and bake until the cheese on top is nice and golden. Let the dish rest for about 5 minutes, then dig in.

Serve & enjoy!

Serve & enjoy!

This easy Zucchini Lasagna is irresistible.

You may also love:

White  Chicken Lasagna

Classic  Lasagna

Lemon  Zucchini  Bread