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Zucchini Lattice Lasagna
Yields:
8 - 10
Prep Time:
20 mins
Total Time:
1 hr
Sure, classic lasagna is delicious. Sometimes, though, we crave something a tad less carb-heavy. This zucchini lattice lasagna is the perfect way to lighten up the classic dish for summer. Pro tip: Zucchini releases a good amount of water, so we like to dab it with a paper towel when the lasagna is done cooking, and then broil until the cheese is bubbly and crispy. 😍
Made it? Let us know what you think in the comment section below!
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Ingredients
- 2 cups
ricotta
- 1 cup
freshly grated Parmesan, plus more for sprinkling
- 2
large eggs
Kosher salt
Freshly ground black pepper
- 1 1/2 cups
marinara sauce
- 3
large zucchini, cut into wide strips using a Y peeler and drained on paper towels
- 3 cups
shredded mozzarella
Directions
- Step 1Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
- Step 2Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.
- Step 3For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.
- Step 4Sprinkle with more Parmesan and season with salt and pepper.
- Step 5Bake until melty and zucchini is cooked through, 30 minutes.
- Step 6Let rest for 10 minutes before slicing.
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