This is no typical lasagna. However, it does resemble the old-school comfort dish thanks to chunky marinara, crispy zucchini as the noodles, and oregano and basil, those classic Italiani flavors. And since it serves one, it's perfect for a night at home when you want something a little special for yourself. 

10 Ingredients

  • 1 large zucchini, sliced 1/4-inch thick diagonally
  • 1 tablespoon corn flour
  • 1 tablespoon dried oregano
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large tomato, chopped
  • Fresh basil, for garnish


<ol> <li>Preheat oven to 375 degrees.</li> <li>In a large bowl, toss zucchini, corn flour, oregano, 1/4 teaspoon each salt and pepper, and 1/2 tablespoon olive oil until&nbsp;all surfaces of zucchini are covered.</li> <li>Grease a foil-lined baking sheet with olive oil, and arrange zucchini slices in a single layer.&nbsp;Bake for about 20 minutes, or until zucchini is tender and slightly browned.</li> <li>Meanwhile heat 1 tablespoon olive oil in a medium saucepan over medium heat.&nbsp;Add onion and&nbsp;salt&nbsp;and pepper to taste, and cook until translucent,&nbsp;about 10 minutes.</li> <li>Add garlic and tomatoes. Cook until tomatoes break down in both texture and size,&nbsp;about 5 minutes. Remove from heat and set aside.</li> <li>To assemble, alternate rough layers of tomato mixture&nbsp;and zucchini (two layers of each is probably good).&nbsp;Serve drizzled with olive oil and garnish with basil.&nbsp;</li></ol>

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