My mom brought me a zucchini from her garden that was bigger than my lasagna pan, she had somehow missed it when picking them and it grew into a monster. So she gave it to me to see what I could do with it. I decided to make lasagna. While it was baking this morning, I had the news on and learned that today is National Lasagna Day! Who knew? I guess there is a day for everything.
This vegetarian lasagna uses strips of zucchini instead of noodles. I cut the zucchini into 1/4 " strips the long way, boiled them for about 3 minutes to soften them, and let them drain on paper towel. It is a great way to use up some of that overwhelming zucchini harvest. I used my homemade spaghetti sauce which I canned last summer, you can use any sauce you like.
1 6 oz. can tomato paste
Preheat oven to 375.
