Zucchini No Noodle Lasagna in Tomato Sauce

I love the zucchini ribbon noodles that the Veggie bullet makes. But it makes a LOT! I made ribbons with two zucchini and realized I needed only one for my single serving lasagna. So I decided to make a second lasagna this time with a tomato-onion sauce. This was one of the tastiest pasta I have made.

Even though I added a sauce to this lasagna I made certain the sauce was dry enough to not soak the zucchini. This kept the zucchini from getting mushy. The shredded broccoli added more flavor. My husband loved it.

You will need
1 zucchini
1/2 cup broccoli, shredded
2 slices mozzarella
salt and pepper to taste

For the sauce
1/4 onion, diced
2 medium tomatoes, diced
1 tsp. dried or fresh basil (if using fresh, dice)
1 tsp. dried oregano
1/2 tsp or to taste paprika
salt and pepper to taste
1 tsp oil (I used olive oil)

In a pan heat the oil and add the diced onion. When cooked and tender (~ 3-4 minutes) add the tomatoes and the rest of the ingredients. Cook until all the juice is absorbed. Turn off heat and keep aside until needed.

Preheat oven to 350 F. Using a sharp knife or a veggie bullet cut the zucchini into ribbons. Add some salt and let the ribbons sit for 10-15 minutes. Using a towel soak the water. Spread the ribbons on a baking sheet and bake for about 10 minutes flipping once.

Now you are ready to assemble. First place the zucchini in the bottom of the pan. I used a smal single springform pan. If you do not use a non stick pan add some oil/butter to the bottom to keep the zucchini from sticking.

Add half the tomato onion sauce.

Now add the shredded broccoli and a slice of cheese.

Repeat the layers ending with the second slice of cheese.

Bake in the preheated oven for 20-25 minutes or until the cheese has melted. Broil for a couple of minutes to brown the cheese.

Enjoy!

This is my entry for week one, day three of BM #81 for the theme Lasagna. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#81.