Zucchini and Onion Lasagna

Start by slicing zucchini in thin slices (I used skin & seeds) lay out flat on to paper towels and sprinkle with salt (2-3 tsp). Let sit 1 hour. This will draw out all extra water so your lasagna will not get soggy! After 1 hour rinse well, pat dry!

Pre heat oven to 350 degrees

Spray a 9” x 13” baking dish with cooking spray. Thinly slice the Onion,

Begin by laying the zucchini slices to cover the bottom of the dish, repeat next with Onion Slices.

Cover with 1/2 of the jar of Ragu. Then add 1 1/2 cup(s) of the Mozzarella Cheese, Sprinkle with Oregano. Repeat for next layer.

For the topping, mix the 1 cup of bread crumbs with ½ cup of grated Parmesan cheese.

Sprinkle evenly over top layer, then Sprinkle with more Oregano.

Cube the 4tbs. of Margarine in to little pieces and place on top of bread crumb mixture.

Cover in foil and bake in oven for 1 hour, remove foil and bake for another 30 minutes. Let stand for 10 minutes before cutting. Enjoy!