This veggie lasagna dish steals the spotlight!
Meatless Monday is an international movement, encouraging people everywhere to cut out meat for at least one day a week for personal and planetary health! Not only does it benefit the environment, animals, and our health, but it allows us to truly get creative and enjoy different vegetables, pastas, proteins, and more!
If you’re looking for a better Meatless Monday dinner than tomato soup and salad, try this zucchini lasagna!
Gather up:
- 6 lasagna noodles
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 2 cups water
- 2 cans (6 ounces each) tomato paste
- 2-1/2 teaspoons each dried thyme, basil, and oregano
- 3/4 teaspoon salt
- 3 medium zucchini, thinly sliced
- 1 egg, lightly beaten
- 1 carton (15 ounces) part-skim ricotta cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions:
- Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Place zucchini in a large saucepan; add 1/2 in. water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Drain and set aside. In a small bowl, combine egg and ricotta cheese.
- Drain noodles. Place 1/2 cup tomato sauce in a 13-in. x 9-in. baking dish coated with cooking spray; top with three noodles. Layer with half of the ricotta mixture and zucchini. Top with half of the remaining tomato sauce and 1 cup mozzarella cheese. Repeat layers.
- Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Do note that this freezes well, so go ahead and save some for your next Meatless Monday!
From All Nevada Insurance, we hope that you enjoyed this recipe! Be sure to contact us for all of your insurance coverage in Las Vegas, Nevada!