Roasted zucchini slices stand in beautifully for wheat pasta in this no-noodle lasagna.
The simple swap reduces calories and eliminates gluten.
It’s also a great way to use up extra zucchini if your plants are prolific.
Arrange zucchini slices in a single layer on the prepared baking sheets.
Roast until just tender, about 20 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic and cook for another minute.
Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer.
Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
Combine ricotta and egg in a small bowl.
Spread about 1 cup of the tomato sauce in a 9-by-13-inch baking dish.
Top with one-fourth of the zucchini slices and then 1 cup sauce.
Dollop one-fourth of the ricotta mixture over the top and sprinkle with 1/4 cup mozzarella.
Repeat to make 3 more layers with the remaining zucchini, sauce, ricotta mixture and mozzarella.
Bake until the sauce is bubbling around the edges, about 30 minutes.
Let stand for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
