Meatless Zucchini Lasagna

Ingredients

• 6 lasagna noodles
• 2 tsps olive oil
• 2 cups water
• 2 garlic cloves , minced
• 1 medium white onion , chopped
• 2 6 oz -cans of tomato paste
• 2 tsps each of thyme, basil and oregano
• ¾ tsp salt
• 3 medium zucchini , sliced thinly
• 1 egg , beaten
• 1 15 oz ricotta cheese

Steps

1. Cook noodles following package directions.
2. In a large nonstick skillet, sautee onion until it browns lightly. Add the garlic and cook for about a minute more. Put the tomato paste, herbs and water. Keep stirring as it cooks off. Bring to a boil and then lower the heat. Cover and let it simmer for 10mins.
3. In a large saucepan, place the zucchini thins and then fill ½ in of the pan with water. Bring to a boil and then lower the heat. Cover and cook for 5mins longer. Drain and then set aside.
4. In a bowl, mix the ricotta and egg.
5. Put ½ cup of the tomato sauce in a 13in x 9in baking dish coated lightly with olive oil. Place 3 lasagna noodles and then layer with half of the ricotta mixture and zucchini. Top with cheese and the remaining tomato sauce. Repeat layers.
6. Bake at 375 degrees for 20-25minutes or until cheese bubbles.
7. Let it rest for 10 mins before slicing.
8. Makes 9 servings.