📖 Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Get this done first – ain't nobody got time to wait around for the oven to heat up when you're hungry. Trust me, preheating is important!
2. Prepare the Zucchini: Wash and trim the ends of the zucchini. Using a mandoline or a very sharp knife (be careful!), slice the zucchini lengthwise into thin, even slices, about 1/8 inch thick. This helps ensure they cook evenly and have a pasta-like texture. If they are too thick, they won't cook all the way and you'll have watery lasagna, and nobody wants that!
3. Draw Out Moisture: Place the zucchini slices in a single layer on paper towels. Sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture. Pat dry with more paper towels. This step is crucial! Removing the moisture prevents the lasagna from becoming watery. Who knew zucchini could be so… juicy? Tip: Layer the zucchini between paper towels in batches for efficiency.
4. Mix the Ricotta Filling: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese (reserving some for topping), one egg, chopped fresh basil, minced garlic, salt, and black pepper. Mix well until everything is evenly incorporated. This filling is the heart of the lasagna! Don't skimp on the basil – it adds such a fresh, vibrant flavor. Taste and adjust seasonings as needed – a pinch of red pepper flakes can add a nice kick!
5. Assemble the Lasagna: Lightly grease the bottom of a 9x13 inch baking dish with olive oil. Layer a third of the zucchini slices on the bottom of the dish, overlapping slightly. Spread half of the ricotta mixture evenly over the zucchini. Arrange half of the prosciutto slices over the ricotta. Sprinkle with a third of the shredded mozzarella cheese.
6. Repeat Layers: Repeat the layers: zucchini, remaining ricotta mixture, remaining prosciutto, and another third of the mozzarella. Top with the remaining zucchini slices, the remaining mozzarella, and the reserved Parmesan cheese. Don't be afraid to pile it high!
7. Bake the Lasagna: Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Keep an eye on it – every oven is different.
8. Rest Before Serving: Let the lasagna rest for about 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from being a soupy mess. Plus, it gives you time to admire your handiwork and maybe snap a picture for Instagram! #zucchililagnas
9. Serve and Enjoy: Slice into squares and serve hot. Garnish with extra fresh basil, if desired. This zucchini lasagna is delicious on its own, or paired with a simple side salad. Enjoy your healthy and delicious creation! You deserve it.