A delicious, cheesy layered casserole made with fresh zucchini, pasta noodles, a quick marinara, and mozzarella cheese. It’s a light, summery vegetarian lasagna that is easy to make and 100% craveable.
2zucchinismall/medium (large ones contain too much water)
12ouncesmozzarella cheeseshredded
28ouncescrushed tomatoes
1teaspoondried oregano
1teaspoondried basil
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt
10pasta sheets*
Instructions
Slice the zucchini in to 1/8 inch thick slices and set aside. Preheat the oven to 350°F.
Make the marinara by combining the crushed tomatoes with the garlic, onion, oregano, basil, and salt in a pan.
Bring to a simmer for 10 minutes and taste, adjusting as needed. Remove from the heat and set aside.
While the sauce is simmering, roll out pasta if needed and shred the mozzarella.
Start layering the lasagna in an 9x9 pan. Spread 1/4 of the sauce on the bottom.
Place two pasta sheets, trimmed to fit, on top. Add 1/3 of the mozzarella and a single layer of zucchini on top. Add another 2 pasta sheets on top.
Repeat the layers - sauce, pasta, cheese, zucchini, pasta
Add sauce on top of that, then the final layer of pasta sheets. Top with the final portion of sauce and cheese.
Bake uncovered for 30-35 minutes, or until the top if bubbly and browned.
Allow to sit for at least 20 minutes after baking before serving.
Notes
*You can use a homemade pasta dough, no-cook pasta sheets, or you can par-boil traditional lasagna sheets. Remove them from the water 2 minutes before recommended.You can use your favorite marinara instead of using the tomatoes and spices, or swap in a Bolognese if desired.