***No Pasta Zucchini Lasagna***

PREP TIME:
15 mins
COOK TIME:
55 mins
TOTAL TIME:
1 hour 10 min

INGREDIENTS:
3 small or 1-2 large zucchini (enough for about 25 slices)
⅓ onion, chopped
14.5 oz diced tomato
8 oz tomato sauce
½ tsp TB&TL garlic salt
½ tsp TB&TL garlic powder
2 TBS fresh basil
2 TBS fresh oregano
1 TBS fresh tyme
½ cup parmesan
10 oz ricotta
1 egg
8 oz mozzarella
2 TBS TB&TL olive oil

INSTRUCTIONS:
Cut zucchini into ⅛ inch thick strips.
Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
Put olive oil and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
Stir everything together and allow to simmer for a few minutes.
Add fresh herbs when you are done simmering and remove from heat.
Preheat oven to 375 degrees.
In a small bowl combine, egg, ricotta and parmesan.
Spray a 9x9 (or 8x8) baking pan with pam.
Spread some sauce on the bottom of your pan.
Layer 1 layer of zucchini across the sauce.
Top zucchini with about ⅓ of ricotta mixture.
Top ricotta with ¼ of mozzarella.
Top cheese with more sauce and repeat steps 10-13.
End with zucchini, sauce then mozzarella.
Cover pan with foil and bake for 35 minutes.
Remove foil and bake uncovered for another 15-20 minutes until cheese is golden.
Remove from oven and let rest for about 5 minutes before eating. Enjoy!

*TB&TL - The Bean & The Leaf offers these ingredients in store!