Zucchini Lasagna
Total time
Recipe type: Entree
Serves: 6 servings
- 2 large zucchini
- Olive oil
- Salt and freshly ground pepper to taste
- 1 egg
- 15 oz low fat or part skim ricotta cheese
- ¼ tsp ground nutmeg
- 2 Tbsp finely chopped fresh basil
- 1 tsp finely chopped fresh oregano
- 2 cups homemade spaghetti sauce or your favorite gluten free store bought spaghetti sauce
- 8 oz shredded part skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- Preheat oven to 375 degrees F.
- Slice zucchini lengthwise into ⅛ inch or a little thinner strips using a mandolin or horizontal peeler.
- Line two sheet pans with aluminum foil and spread some olive oil over the foil.
- Lay out the strips on the foil, sprinkle with salt and pepper, and bake at 375 degrees F for 15 minutes.
- Remove from oven and let cool.
- Beat egg in a medium bowl.
- Add ricotta cheese, nutmeg, basil and oregano and mix well.
- Spread a little spaghetti sauce in a 13 X 9 casserole.
- Lay out zucchini “noodles” over sauce covering bottom of casserole.
- Spread half of ricotta mixture over zucchini.
- Spread some spaghetti sauce over ricotta.
- Sprinkle with ⅓ of the mozzarella cheese.
- Spread another layer of zucchini.
- Top with rest of ricotta, then a little sauce and ⅓ of the mozzarella cheese as was done with the first layer.
- Top with final layer of zucchini.
- Spread the rest of the spaghetti sauce over top of the zucchini.
- Sprinkle with the remaining mozzarella cheese and with the Parmesan.
- Cover tightly with foil and bake for 30 minutes at 375 degrees F.
- Remove foil and bake another 15 minutes.
- Let rest 5 minutes before serving.
Recipe by Savory Nature at http://savorynature.com/2015/08/18/zucchini-lasagna/
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