Summer usually means a surplus of zucchini. Pair that with my love of Italian food and we've got zucchini lasagna. No pasta needed here... and trust me, you won't even miss it! It's an easy, one dish recipe that doesn't take much time to prepare at all. I've added lentils making it a complete meal packed with nutrients. Shiitake mushrooms are another great add in, as they also have that meaty texture.
Ingredients:
2 zucchini, sliced lengthwise
marinara sauce
cooked lentils
shiitake mushrooms, chopped (optional)
Romano cheese, grated
Mancehgo cheese, grated for the topping
dried oregano
Instructions:
Start with spreading a few tablespoons of marinara sauce on the bottom of your pan. Next lay zucchini slices flat and then top with more sauce, lentils (and mushrooms, if using), Romano cheese and a pinch of dried oregano. Continue to layer until you've used all of your zucchini slices. Bake for about 20 - 25 minutes at 425. Lastly, top with shredded Manchego cheese and bake for another 5 minutes until cheese is lightly browned. Serve with fresh basil. Enjoy!
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