This recipe is really easy to assemble, and is a MUCH healthier version of your normal lasagna recipe.
Note – Let this lasagna cool for a while before cutting into it. In fact, I like to make it in the afternoon and then stick it in the fridge so that it cools completely and sets really well. Then I cut it into slices and heat each slice up individually. If you cut into it too quickly you will have a mess.
3 large zucchini, sliced longways (see below)
1 4-cup bag of mozzarella cheese
1 large container (or 2 cups) of ricotta cheese (I use the whole milk kind because I really don’t like using skim milk products due to the fact that they contain way more carbohydrates and other additives that make them “skim”)
To speed this up, use 2 jars of your favorite GOOD QUALITY tomato sauce – READ the ingredients in tomato sauce. I use Rao’s. You can also make your own tomato sauce.
1/2 cup Parmesan cheese, plus more for sprinkling
Pre-heat the oven to 350 degrees.
Cut the tops and the ends off your zucchini.
Slice the zucchini on a mandolin, if you have one. You want them to be medium thickness. Just enough so that you can’s see through them.
… and cut them longways as thin as you can.
After slicing all your zucchini, you should have a fat stack of slim, sliced zucchinis.
The next step is just layering. I use a heavy bottomed, fairly deep lasagna pan.
In the bottom of a lasagna pan spread about 1/2 cup of sauce on the bottom. It should be a thin layer. You can use your favorite jarred sauce. I recommend Rao’s, OR you can use this homemade sauce recipe.
Lay one layer of zucchini slices over the sauce to cover the sauce as best as possible.
Spread one cup of sauce over the zucchini.
Then sprinkle 1 1/2 cups of mozzarella cheese over the sauce.
Dollop about 9 evenly spaced tablespoons of ricotta cheese over the mozzarella. Don’t worry about spreading it around, it will do that on its own when it heats in the oven.
Salt and pepper the entire thing.
Do another layer of zucchini and gently press them down over the ricotta.
Repeat two more layers of sauce, mozzarella, ricotta and salt and pepper until the lasagna pan is full. You will have a little more than half of of a jar of sauce, which is perfect because you can heat it up and spoon some more sauce over the lasagna when you serve it!
Sprinkle Parmesan cheese over the top.
Bake at 350 degrees for 45 minutes.
When the timer goes off, set your oven to broiler for five minutes so that the cheese can get brown and bubbly.
I know it will be very, VERY hard, but let the lasagna rest for as long as you can (about 30-60 minutes). It will be easier to slice up that way.
Spoon some extra sauce over the top and sprinkle with extra Parmesan cheese.