Zucchini Lasagna (Casserole)
- 4 average-size Zucchini
- 1 28 oz. Can Tomatoes (diced) or 28 oz. Fresh Tomatoes
- 1 6 Oz. Can Tomato Paste
- 2 Tablespoons Muscovado (or Evaporated Cane Juice)
- 1 Tablespoon Italian Seasoning
- 3 Cups Shredded Sharp Cheddar Cheese
- 4½ Cups Shredded, Aged Mozzarella
- Slice zucchini into ⅛" slices (vertical or horizontal) and set aside.
- In medium-size bowl mix together: tomatoes, tomato paste, muscovado and Italian seasoning.
- Spread (about ¾ cup) tomato mixture on bottom of 13 x 9 casserole dish.
- Add a layer of zucchini.
- Spread (about ¾ cup) tomato mixture on top of zucchini.
- Add 1 cup cheddar and 1½ cups mozzarella evenly over tomato mixture.
- Add two more layers of zucchini, tomato mixture and cheeses.
- Cover with aluminum foil and bake at 400° for 45 minutes.
- Uncover and bake an additional 10 minutes or until top is slightly browned.
Recipe by Make Healthier Choices at https://makehealthierchoices.com/zucchini-lasagna-casserole/
3.5.3208