You know it’s funny how our taste buds change as we get older. When I was little, I refused to eat anything with red sauce. Now my favorite pasta dishes are the ones with red sauce, particularly lasagna. Often, I order it at restaurants, but it never tastes as good as homemade lasagna – probably because when it’s homemade, you use fresh ingredients of your choice, and it’s usually less oily. Lasagna is a hearty meal that you can adjust any way you like. I particularly love vegetarian lasagna and am always looking for a good simple version. If you love lasagna as much as I do, I think you’ll enjoy this recipe. Here’s what you’ll need:
- 2 medium zucchini
- 4 teaspoons olive oil
- 2 large onions, cut into wedges
- 2 large carrots, sliced
- 4 cloves garlic
- 2 cups purchased marina sauce
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 1/2 cups shredded mozzarella cheese (6 oz.)
- 1/2 cup grated parmesan cheese
- 9 no-boil lasagna noodles
1. Cut zucchini into 1/8 in slices. The thinner the slices, the easier it will be to cut your lasagna while eating it. Place in a single layer on a baking sheet. Brush with 1 teaspoon of oil. Broil 3-4 minutes about 5 in from heat, turning once halfway through. Remove and cool. Adjust oven temperature to 375 degrees F.
The great thing about this dish is that you can freeze the leftovers and eat it again later. Mmm…this is making me hungry just looking at it!
Have a favorite lasagna recipe? Please share in the comments below!