⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 medium Zucchini
• 15 ounces Whole milk ricotta cheese
• 1 Large egg
• 1/2 cup Grated Parmesan cheese
• 1/4 cup, chopped Fresh basil
• 1 teaspoon Dried oregano
• 2 cups Marinara sauce
• to taste Salt and freshly ground black pepper

📖 Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This ensures even baking and prevents sticking. Don't skip this step; trust me!
2. Prepare the zucchini: Wash and slice 2 medium zucchini lengthwise into 1/8 inch thick slices. Use a mandoline slicer for super-thin, uniform slices, but a sharp knife will work fine. Arrange the zucchini slices on a paper towel-lined plate to drain excess moisture. This step is essential for a non-soggy lasagna!
3. Make the creamy ricotta mixture: In a large bowl, combine 15 ounces of whole milk ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 teaspoon dried oregano, salt, and freshly ground black pepper to taste. Mix well, making sure everything is incorporated evenly. You want a smooth, creamy texture, but don't overmix!
4. Layer the lasagna: Spread a thin layer of your favorite marinara sauce (about 1/2 cup) on the bottom of your prepared baking dish. Arrange a layer of zucchini slices over the sauce, slightly overlapping them to create a full layer. Don't worry about gaps; it all blends together beautifully. Spread half of the ricotta mixture over the zucchini layer. Repeat with another layer of marinara sauce, zucchini slices, and the remaining ricotta mixture. Top with the final layer of marinara sauce and a generous sprinkle of extra Parmesan cheese. Be sure to top with cheese, the melty goodness adds so much!
5. Bake the lasagna: Bake for 35-40 minutes, or until the zucchini is tender and the top is golden brown and bubbly. Check it around 35 minutes, as oven temperatures vary. If the top browns too quickly, loosely cover the dish with foil. I've had to do this a few times, dont worry its super common!
6. Let it rest: Remove the lasagna from the oven and let it sit for at least 10-15 minutes before slicing and serving. This allows the lasagna to set and makes slicing much easier. You don't wanna end up with a cheesy, zucchini mess, do you?
7. Serve and enjoy: Slice and serve your delicious zucchini lasagna. It’s absolutely amazing either warm or at room temperature. So whether it is straight out of the oven, or when its cooled down, it is delicious in either state. You might need extra napkins!

📝 Notes

• Feel free to adjust the seasoning to your preference. A pinch of red pepper flakes adds a nice kick!
• If your zucchini releases a lot of liquid after slicing, you may want to lightly salt the slices and let them sit for 15 minutes to draw out more moisture. Pat dry with paper towels before layering.