For everyone that is jealous of your friends with their fancy spiralizers, making lots of zucchini noodles…
Apparently, the options for zucchini are basically endless. Seriously, search “Zucchini” on Pinterest if you don’t believe me. So after making zucchini boats, zucchini chips, and zucchini fries, I decided I should make a zucchini lasagna. I mean, it only seems right. I found a couple of other versions online, but many of them had meat in them, or an ingredients list that was a mile long, and I wanted to make something simpler, so I just did my own thing.
And it’s gluten free, which is cool. If you’re into that sort of thing. And if you’re not, it’s still delicious.
- 2 large zucchini
- 2 cups ricotta cheese
- 1 egg
- ¼ cup shredded Parmesan cheese
- 1 tbsp Italian seasoning (I used a blend of oregano & basil)
- ¾ cup mozzarella cheese
- 2 cup pasta sauce
- Preheat the oven to 350.
- Slice your zucchini into thin strips. A mandolin slicer makes this easy, but a knife works too.
- Lay out on paper towels, lightly salt, and let sit for about 10 minutes. This helps get rid of some of the water.
- Heat up a skillet and lightly spray with non-stick spray or olive oil.
- "Grill" the zucchini over medium heat for about a minute on each side, just to get it cooked slightly.
- Spray a small casserole dish with non-stick spray, and line the bottom with zucchini strips.
- Combine the ricotta, egg, Parmesan, and seasoning in a small dish, until mixed.
- Top the zucchini with half of the cheese mixture, and then spread on a thin layer of pasta sauce.
- Top with more zucchini strips and tomato sauce, and then sprinkle the mozzarella cheese on top.
- Bake in an oven at 350 for about 35 minutes, or until the cheese on top begins to brown.
It’s best to let sit for a few minutes to cool, and then serve! This made enough for 6 people, so Alex and I will be enjoying quite a bit of leftovers. Keep in mind, this is also a super cheap dinner idea!