Zucchini and Cheese Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Zucchini1/4 count (50 g)
• Onion1/4 count (38 g)
• Tomato Sauce3 tablespoon (42 g)
• Cheese1 slice (25 g)
• Parsley1 tablespoon (4 g)
• Oil1/2 tablespoon (5 ml)
• Mozzarella Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   Chop the onion while you heat the oil in a pan over medium heat.

2. 2

   Step 2

   Once heated, stir-fry the onion with a pinch of salt for 3-5 minutes.

3. 3

   Step 3

   Slice the zucchini and add to the pan.

4. 4

   Step 4

   Cook with the onion for 4 minutes and add the tomato sauce. Add salt and pepper.

5. 5

   Step 5

   Let sit for 5-6 minutes and set aside.

6. 6

   Step 6

   In a single baking pan place the lasagna noodles and some stuffing with the shredded cheese.

7. 7

   Step 7

   You can use fresh/white or ricotta cheese.

8. 8

   Step 8

   Repeat the procedure placing the layers until there are no noodles or stuffing left.

9. 9

   Step 9

   Put small pieces of mozzarella cheese on top and sprinkle with chopped parsley.

10. 10

    Step 10

    Bake at 356 °F (180 °C) for 20 minutes. You can use the oven or air fryer.

11. 11

    Step 11

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini and Cheese Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.