Italian Grandma Makes Zucchini Lasagna

Cut the zucchini, removing the ends and slicing them into thin pieces.

Sprinkle salt and pepper over the sliced zucchini and let it sit to draw out moisture.

In a bowl, crack the eggs and beat them lightly, adding salt and pepper.

Prepare a frying station with flour and the beaten eggs.

Heat olive oil in a pan.

Dip each zucchini slice in flour, then in the egg mixture, ensuring they are coated.

Fry the coated zucchini slices in the hot oil until golden brown on both sides.

Remove the fried zucchini and place them on a paper towel to absorb excess oil.

In a bowl, mix ricotta cheese with eggs, salt, pepper, and grated Pecorino Romano cheese.

Start assembling the lasagna by spreading some salsa on the bottom of a baking dish.

Layer fried zucchini slices over the salsa, followed by a sprinkle of Pecorino Romano and mozzarella cheese.

Repeat the layering process until all ingredients are used, finishing with a layer of mozzarella on top.

Cover the assembled lasagna with more salsa and sprinkle with Pecorino Romano cheese.

Preheat the oven to 315°F (about 157°C) and bake the lasagna for about 1 hour, checking periodically for doneness.

Equipment Needed

Spice Level:

Dietary