Zucchini and Tomato Lasagna
A quick weeknight lasagna with layers of zucchini, tomato, mushrooms, and cheese, topped with crispy breadcrumbs. No boiling required—just layer and bake.
- Total time
- 50 min
- Servings
- 6
- Calories
- 380
- Protein
- 18g
Ingredients
- 2 medium zucchini
- 2 cups tomato sauce
- 8 oz mushrooms
- 9 sheets lasagna noodles
- 2 cups mozzarella cheese
- ½ cup breadcrumbs
- 2 tbsp olive oil
- 1 tsp dried oregano
Instructions
- 1
Preheat oven to 375°F. Slice the 2 zucchinis into thin rounds and slice the 8 oz mushrooms. Toss with 1 tbsp olive oil and 1 tsp oregano.
- 2
Spread 0.5 cup tomato sauce in a 9x13 inch baking dish. Layer 3 lasagna noodles, then half the zucchini-mushroom mix, then 0.75 cup sauce, and 0.5 cup mozzarella.
- 3
Repeat layers: 3 noodles, remaining zucchini-mushroom mix, 0.75 cup sauce, and 0.5 cup mozzarella. Top with last 3 noodles, remaining 0.5 cup sauce, and 1 cup mozzarella.
- 4
Mix 0.5 cup breadcrumbs with 1 tbsp olive oil and sprinkle over the top. Cover with foil and bake for 25 minutes, until bubbling at edges.
- 5
Remove foil and bake 10-15 minutes more, until top is golden and cheese is melted. Let rest 5 minutes before slicing.
Tools you’ll need
- 9x13 inch baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Foil
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