The Best Way to Make Zucchini Lasagna

Cut the zucchini using a mandolin slicer set at 1/8 of an inch for even thickness.

Sprinkle a little kosher salt over the zucchini to draw out moisture and let it sit for 5 to 10 minutes.

Pat the zucchini dry with a paper towel to remove excess moisture.

Bake the zucchini slices in an oven preheated to 375°F for about 8 to 10 minutes.

After baking, let the zucchini cool and pat dry again to remove more liquid.

Prepare the ricotta filling by mixing together 1 cup of ricotta cheese, 1/3 cup of freshly grated Parmigiano-Reggiano, 3 minced garlic cloves, 1/4 cup of freshly chopped basil, 1 egg, a pinch of salt, and 1/4 teaspoon of black pepper.

In a 13 by 9 inch lasagna dish, spread a light layer of marinara sauce on the bottom.

Layer the zucchini noodles vertically in the dish, patting them dry if they are still wet.

Spread a thin layer of the ricotta filling over the zucchini noodles, followed by a layer of mozzarella and a layer of Parmigiano-Reggiano.

Repeat the layering process, finishing with a layer of zucchini noodles topped with marinara sauce and cheese.

Bake the assembled lasagna in the oven, uncovered.

Equipment Needed

Spice Level:

Dietary