Zucchini Lasagna

Serves: Six | Prep: 20 min | Cook: 1 hr, 30 min

Ingredients:

zucchini Lasagna:
4 zucchinis
1 1/2 cup ricotta cheese
1/2 cup parmesan cheese, grated
2 eggs
3 garlic cloves, minced
1/4 cup fresh basil, chopped
1/2 tsp pepper
3 cups Marinara Sauce
2 cups mozzarella cheese, shredded

Directions:
Line three baking trays with paper towels.

Using a mandolin, slice each zucchini lengthwise and lay the strips onto the prepared trays. Sprinkle lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry, then remove the paper towels and replace them with baking paper. Arrange the dried zucchini strips back onto the trays. Preheat the oven to 375°F and bake the zucchini for 10 minutes.

Meanwhile, in a bowl, mix together the ricotta, Parmesan, eggs, garlic, basil, and pepper.

To assemble, spread a thin layer of marinara sauce on the bottom of a 13×9-inch casserole dish. Add a layer of the cooked zucchini, then spoon over some of the ricotta mixture, followed by more sauce. Repeat the layers—zucchini, ricotta, and sauce—until everything is used. Sprinkle mozzarella evenly over the top and bake for 25–30 minutes, until golden and bubbly. Let the dish cool for 10 minutes before serving.

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