Zucchini and Cheese Lasagna

Lasagna is a must for summer and a go to meal. It is quick and tasty, full of flavor and different textures.

You need:

2 cups cherry tomatoes
6-8 no boil lasagna pasta.
1/2 cup grated parmesan cheese.
1 cup ricotta cheese.
1 cup fresh mozzarella cheese.
2 tbsps extra virgin olive oil.
4 medium chopped tomatoes.
2 tbsps fresh thyme leaves.
1 pound ground spicy Italian sausage.
1/2 cup red wine.
3 medium sliced zucchini.
1 small diced onion.
1/4 cup fresh basil.
1 tbsp fresh chopped oregano.
kosher salt and pepper.

Heat the oven to 425F.
Heat a big and oven safe skillet over medium high heat, then, cook the sausages and onion until browned for around 8 min. Add in the tomatoes, oregano the cherry tomatoes, and thyme, flavor with salt and pepper. Add in the wine and 1 1/2 cups water simmer for 10 min or until the tomatoes are soft and have released their juices. Take out from the stove and add in the basil.
Break the lasagna in half and press half of them into the sauce. Spoon on the ricotta, and add half the zucchini in an equal layer, pressing and submerging it into the sauce. Add the left over pasta. Add half the mozzarella cheese and then assemble the left over zucchini on top in a flat layer. Flavor with salt and pepper. Sprinkle with mozzarella and parmesan cheese.
Bake for about 25 or 30 min until the cheese is golden and the sauce has condensed a touch. Enjoy hot with fresh basil.

https://www.halfbakedharvest.com/one-pan-zucchini-and-3-cheese-lasagna/