A low-carb lasagna that's actually super hearty and satisfying. The crispy top gives you that "eggplant parmesan" feel.
Course Main Course, Side Dish
Keyword lasagna, parmesan, squash, zucchini
Cook Time 30 minutesmins
Equipment
1 9x13 dish or 2 5x8 dishes
mandolin slicer
Ingredients
4poundszucchini1/4 in slices
16ouncestomato sauce
1cupItalian style breadcrumbs
1/2cuppanko
1/4cupolive oil
1tspsalt
1cupmozzarella
1cupmonterey jack
1/2cupgrated parmesan
Instructions
Cut and trim your zucchini. Remove all of the seeds and slice into 1/4 in pieces.
In a dry pan, add breadcrumbs, panko, olive oil, and salt.
Mix and toast mixture until light golden brown. Remove from heat.
Grate mozarella and monterey jack. Mix cheeses together.
In baking dish, add one layer of sauce. From there, add layers in order of:1. squash2. sauce (~3 tbsp for 8x5 dish, double for larger dish)3. cheese (~2 tbsp cheese mix and 1 tsp of Parmesan for 8x5 dish, double for larger dish) 4. breadcrumbs (~2 tsp for 8x5 dish, double for larger dish)
Continue layering. There should be enough zucchini to make 3 full layers.
For the last layer, add extra Parmesan and breadcrumbs to completely cover the top.
Bake @ 350F for 30 minutes until top is golden brown and Parmesan looking roasty. A knife should go through the dish like butter, indicating tender squash. If the top is too dark, cover with foil and continue baking.