halfbakedharvest4.3
One Pan Zucchini and 3 Cheese Lasagna
Also known as my go-to summer lasagna. Made with fresh tomatoes, plenty of zucchini, garden herbs, and a mix of fresh ricotta, mozzarella, and parmesan cheese. This one pan dinner is ready within an hour and is the perfect way to use up all that summer zucchini!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●cutting board
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about ⏱️ 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer ⏱️ 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.3. Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan. 4. Transfer to the oven and bake for ⏱️ 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.
cherry tomatoes2 cupsmedium zucchini, sliced into 1/8 inch slices3
Nutrition Facts
calories
571 kcal
fat Content
41 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
857 mg
protein Content
29 g
cholesterol Content
100 mg
carbohydrate Content
35 g
saturated Fat Content
16 g
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