Zucchini and Cheese Lasagna without Noodles
|Zucchini||8 Small, sliced lengthwise about ½ inch thick|
|White onions||2 Large, chopped|
|Garlic cloves||4 , minced|
|Chopped parsley||2 Tablespoon|
|Red bell pepper||1 Medium, chopped|
|Tomatoes||4 , peeled and chopped|
|Crushed dried oregano||2 Tablespoon|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Tomato sauce||28 Ounce|
|Canned mushrooms||14 Ounce (1 Can)|
|Chopped basil leaves||1 1⁄4 Cup (20 tbs)|
|Ricotta cheese||16 Ounce (2 Containers)|
|Garlic powder||1 Tablespoon|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Shredded parmesan cheese||2 Tablespoon (For Garnish)|
|Olive oil||4 Tablespoon|
Preheat oven to 350 degrees.
Place the cut zucchini in a colander inside the sink. Sprinkle liberally with salt and allow zucchini to dehydrate.
Heat a skillet with some olive oil. Add the onion and cook for about 8 to 10 minutes – until onion is softened and starts to brown. Add the garlic and parsley. Mix and cook for a couple of minutes. Add the bell pepper, tomatoes and 1 TBS oregano. Mix well. Add the wine or water and allow the tomatoes to stew for about 10 minutes.
Add the tomato sauce and mushrooms. Mix well. Add the sugar and season with salt and pepper to taste. Bring tomato sauce to a boil, reduce heat and simmer for about 20 minutes. Add 1 cup of basil leaves and remove from heat.
Mix the Ricotta cheese, eggs, garlic powder and remaining oregano in a bowl. Add salt and pepper and mix well.
Start layering half of the tomato sauce at the bottom of your lasagna pan. Top with an even layer of zucchini. Add the Ricotta and spread evenly. Sprinkle with the remainder chopped basil leaves. Layer with the remaining zucchini and end with the remaining tomato sauce.
Sprinkle the shredded Mozzarella on the last layer. Cover the pan with aluminum foil and place in the oven for 45 minutes. Remove foil and cook for another 15 minutes. Remove from oven and allow lasagna to sit for 5 to 10 minutes before serving. Serve and garnish with some shredded Parmesan cheese. Serve and enjoy!