Eggless Zucchini Lasagna

1. 1

   Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.

2. 2

   Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.

3. 3

   Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.

4. 4

   Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.

5. 5

   Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.

6. 6

   Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.

7. 7

   Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

No additional tips available.