Easy Zucchini Lasagna

Easy Zucchini Lasagna

Ingredients

4 medium zucchini, sliced into 1/4 inch slices

1/4 cup parmesan cheese

3 cups mozzarella, shredded

3 cups tomato sauce

RICOTTA FILLING

3 garlic cloves, minced

1 1/2 cups Ricotta cheese

1/4 cups parmesan cheese

1 egg

pinch of salt

1/4 teaspoon black pepper

1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)

Instructions

See notes for how to slice zucchini noodles. 

Preheat oven to 350F. Lay zucchini noodles on paper towels and sprinkle with course sea salt - let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles. 

Mix all of ricotta filling ingredients together in bowl.

In a 13x9 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese. 

Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy! 

Notes

Tips

Use a mandoline slicer for slicing zucchini noodles. If you are experienced with a chef's knife and feel comfortable, you can slice the zucchini noodles with a knife. Please be very careful doing this step. 

For this recipe you can use your favorite store-bought sauce or my family's famous San Marzano Tomato Sauce. 

I used just fresh basil in this recipe to make it super simple. You can also add other herbs like oregano and thyme as well.