Zucchini Veggie "Noodleless" Lasagna

Items you will need:

Tomato paste (try to find this in a glass jar)

Tomato "pasta" sauce (can be marinara, pizza or spaghetti sauce but in a glass jar)

4 medium sized zucchinis

Ricotta cheese OR Cream cheese (or substitute with organic greek yogurt mixed with parmesan cheese)

Italian seasoning

Crushed red pepper

Garlic powder (or fresh minced about 1 -2 teaspoons or 1-2 cloves)

Fresh Mozzarella ball

Fresh Basil leaves

*In a 9 x 13 pan you will layer the zucchini and cheese and tomato sauce just as you would with a regular lazagna.

*Begin by putting tomato paste (use a paste because the zucchini can let off water so the dish can become soggy with too much tomato sauce) on the bottom of the baking dish.

*Using a cutting board, cut the zucchini a quarter inch thick. Cut enough zucchini (about 4 roughly the size of cucumbers) to have two layers that completely cover the pan.

*Spread ricotta cheese or cream cheese on the zucchini. *Place the zucchini onto the bottom layer of the pan with a spatula. Once all of the zucchini is down put a layer of cream cheese or ricotta, then scoop out some tomato paste on top of the ricotta. Sprinkle Italian seasoning, crushed red pepper and garlic powder on top of the tomato paste. *Put another layer of quarter-inch thick zucchini slices down on top of the tomato paste. Pour marinara, pizza or spaghetti sauce on top. We like to spread whole basil leaves on top of the entire dish before baking!

*Preheat the oven to 350 degrees

Cook for about 30 minutes, covered. When completed baking, cut up fresh mozzarella in round pieces and put on top of the zucchini lasagna to cover most of the pan. Cook in the oven until the mozzarella has melted and started to turn golden brown. Let stand for 10 minutes serve.

*If using smaller zucchinis the baking time will be less, around 20 minutes.

Enjoy! ~Sarah