No-Noodle Zucchini Lasagna

17 minutes
Prep time

32 minutes
Cook time

458 cal.
Per serving

Ingredients for 1

1/2

Zucchini

1/3 cup

Ricotta cheese

1/4 cup

Parmesan (grated)

1/4 cup

Tomato sauce (basil)

1/3 cup

Mozzarella (shredded)

optional

1 sprig

Basil (fresh)

Knife, Oven, Baking dish

Step 1
Preheat the oven to 375°F. Carefully slice the zucchini lengthwise into 1/8-inch planks using a sharp knife or a mandoline, if you have one. Sprinkle lightly with salt to draw out excess moisture & set aside for about 10 min.
Step 2
After about 10 min (or longer if you have time), blot the zucchini with paper towel.
Step 3
Combine the ricotta & parmesan in a bowl. Season with salt & pepper. Mix to combine.
Step 4
In a rectangular baking dish, spread a layer of tomato sauce on the base.
Step 5
Add a layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture over the zucchini. Spoon tomato sauce over top & repeat with remaining ingredients. The top layer should be zucchini with tomato sauce on top.
Step 6
Sprinkle generously with mozzarella cheese. Transfer to the oven & bake for 25-30 min at 375°F. For a bubbling, golden brown surface, finish under the broiler for 1-2 min.
Step 7
Remove the dish from the oven & garnish with fresh basil (optional). Serve & enjoy!