This dish is the PERFECT summer dinner. Filled with veggies, flavor, and totally (ok mostly) healthy! No meat in this version of the sauce so it's great for vegetarians who enjoy some cheesy Italian goodness
Yields: 4-6 servings
4 large zucchini
24 ounces of marinara sauce
15 oz of part-skim ricotta cheese
1 cup of shredded Parmesan Reggiano
1 1/2 cups of mozzarella
1 large egg
1 cup of baby spinach, chopped
Salt and pepper
1 cup of fresh basil, chopped
Preheat the oven to 400 degrees F
Slice the zucchini lengthwise into thin slices, about 1/4 inch. Place zucchini slices on baking sheets lined with paper towels and sprinkle with salt on both sides. Let sit for at least 15 minutes.
In a medium bowl, make the ricotta mix by stirring together the ricotta cheese, parmesan, spinach, egg, salt, and pepper.
Spread 1/2 cup of marinara sauce onto the bottom of your 9x13-inch casserole dish.
Pat dry your zucchini slices and place strips side-by-side on top of the pasta sauce.
Top the zucchini with half of the ricotta mixture, spread evenly.
Sprinkle 1/2 cup of grated mozzarella on top of the ricotta mix, along with a sprinkle of chopped basil.
Repeat these layers one more time.
Top the lasagna with a final layer of zucchini slices, a sprinkle of chopped basil, and 1/2 cup mozzarella cheese.
Place the lasagna in the oven and cook for 40-45 minutes on the top rack.
Garnish with basil and serve. Enjoy!