Zucchini Lasagna
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 6 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees F.
  2. Slice zucchini lengthwise into ⅛ inch or a little thinner strips using a mandolin or horizontal peeler.
  3. Line two sheet pans with aluminum foil and spread some olive oil over the foil.
  4. Lay out the strips on the foil, sprinkle with salt and pepper, and bake at 375 degrees F for 15 minutes.
  5. Remove from oven and let cool.
  6. Beat egg in a medium bowl.
  7. Add ricotta cheese, nutmeg, basil and oregano and mix well.
  8. Spread a little spaghetti sauce in a 13 X 9 casserole.
  9. Lay out zucchini “noodles” over sauce covering bottom of casserole.
  10. Spread half of ricotta mixture over zucchini.
  11. Spread some spaghetti sauce over ricotta.
  12. Sprinkle with ⅓ of the mozzarella cheese.
  13. Spread another layer of zucchini.
  14. Top with rest of ricotta, then a little sauce and ⅓ of the mozzarella cheese as was done with the first layer.
  15. Top with final layer of zucchini.
  16. Spread the rest of the spaghetti sauce over top of the zucchini.
  17. Sprinkle with the remaining mozzarella cheese and with the Parmesan.
  18. Cover tightly with foil and bake for 30 minutes at 375 degrees F.
  19. Remove foil and bake another 15 minutes.
  20. Let rest 5 minutes before serving.
Recipe by Savory Nature at http://savorynature.com/2015/08/18/zucchini-lasagna/