Zucchini Lasagna

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 1/2 lbs Zucchini

• Condiments

  • 1 cup Tomato sauce, no-salt-added

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tsp Olive oil

• Dairy

  • 3/4 cup Mozzarella cheese
  • 1 cup Ricotta cheese

Found on memeinge.com

Description

Ingredients

• 1.5 pounds zucchini (2 medium/large zucchini)
• 1.5 tsp olive oil, divided
• 1 cup ricotta cheese
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp red pepper flakes
• ¼ tsp salt
• 1 cup no salt added tomato sauce
• ¾ cup shredded mozzarella cheese

Directions

• Preheat the oven to 400*F. Line a baking sheet with foil (for easier clean up).
• Slice the zucchini into thin slices lengthwise. Rub 1 teaspoon of oil on the baking sheet and place the zucchini slices on the baking sheet in one layer. Roast for 15 minutes. Remove and pat dry with paper towels.
• Meanwhile, grease an 8 inch square baking dish with the remaining ½ teaspoon of oil. Stir together ricotta, Italian seasoning, garlic powder, red pepper flakes, and salt; set aside.
• When ready to assemble, place half of the zucchini slices on the bottom of the 8inch square baking dish. Spread half of the ricotta mixture over the zucchini. Top with half of the tomato sauce. Sprinkle with ¼ cup cheese.
• Repeat with remaining ingredients (zucchini then ricotta then tomato sauce then mozzarella). Bake uncovered for 20 minutes. Turn the oven to broil and broil for 2-3 minutes until cheese is golden brown and bubbly. Let sit for a few minutes before serving. Enjoy!

Nutrition