⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

🍽 Ingredients

• 3 medium Zucchini
• 2 cups Ricotta cheese
• 2 cups Mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 large Egg
• 1/2 teaspoon Salt
• 1/2 teaspoon Black pepper

📖 Instructions

1. Preheat your oven to 375°F (190°C). This is key for a perfectly baked lasagna. Don't skip this step!
2. Grab a 9x13 inch baking dish. Lightly grease it with olive oil or cooking spray. This prevents sticking and makes cleanup easier. Trust me, I've learned this lesson the hard way!
3. Time to grate those zucchinis! You should aim for about 3 medium-sized zucchinis, grated. A box grater works great here, or if you're feeling fancy, use a food processor. But don't forget to use a colander to remove the excess water after grating them.
4. In a large bowl, combine the grated zucchini with 1/2 cup of grated parmesan cheese. Add 1 egg, and give it a good mix. Then add salt and pepper to taste, about 1/2 tsp of each is a good start. But adjust as you see fit!
5. Now, let's get to the lasagna assembly! Spread a thin layer of the zucchini mixture on the bottom of your prepared baking dish. Don't worry about making it perfect, we aren't making an art piece here.
6. Spread half of your ricotta cheese (about 1 cup) evenly over the zucchini. Try not to press too hard, and make sure to cover all of the zucchini base.
7. Sprinkle half of your mozzarella cheese (about 1 cup) over the ricotta. Again, don't overdo it, save some for later!
8. Next, repeat layers 2-4 in the same order: zucchini, ricotta, and mozzarella. It's like building a tasty little tower.
9. Once you've built your delicious zucchini lasagna stack, sprinkle the remaining mozzarella cheese on top. You should have roughly a half cup left. Don't be shy now, use it all!
10. Bake for 35-40 minutes, or until the cheese is bubbly, golden brown, and the lasagna is heated through. Check around 35 and see how it is. Cooking times vary from oven to oven. You might want to cover it with foil for the first 20 minutes to prevent burning.
11. Let it rest for at least 10-15 minutes before cutting and serving. This helps the lasagna set and makes slicing much easier. No one wants a collapsed lasagna, right?

📝 Notes

• Make sure to squeeze out excess moisture from the grated zucchini.
• Feel free to add herbs, spices, or other vegetables like spinach or mushrooms.
• If you don't have fresh mozzarella, shredded mozzarella works fine.
• For vegan alternative, use vegan ricotta and mozzarella cheese