Zucchini Lasagna
A lighter, gluten-free take on classic lasagna, using thin-sliced zucchini in place of noodles, layered with cheese and tomato sauce.
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Ingredients
- 2 medium zucchini, thinly sliced lengthwise
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 1/4 cup Parmesan cheese, grated
- 1 egg, beaten
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Preheat oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.
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2
In a medium bowl, mix the 1 cup ricotta cheese with the beaten 1 egg, 1/4 tsp dried basil, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
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3
Spread a thin layer of 1 cup marinara sauce on the bottom of the prepared baking dish.
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4
Arrange a layer of thinly sliced lengthwise 2 medium zucchini over the sauce, slightly overlapping the slices.
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5
Spread half of the ricotta mixture over the zucchini slices.
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6
Sprinkle with 1/3 of the shredded 1 cup mozzarella cheese.
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7
Add another layer of 1 cup marinara sauce.
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8
Repeat with another layer of thinly sliced lengthwise 2 medium zucchini, remaining ricotta mixture, and another 1/3 of the shredded 1 cup mozzarella cheese.
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9
Top with a final layer of 2 medium zucchini, remaining 1 cup marinara sauce, the rest of the 1 cup mozzarella cheese, and all of the grated 1/4 cup Parmesan cheese.
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10
Cover the baking dish with aluminum foil and bake for 30 minutes.
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11
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
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12
Let the lasagna rest for 10 minutes before slicing and serving to allow it to set.
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