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Flavorful Zucchini Lasagna (That's Not Watery)

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Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Servings 6

Equipment

  • Mandolin

Ingredients
  

  • 3 Zucchini Sliced thin with a Mandolin
  • 2 cups Shredded Mozzarella Cheese
  • 1/2 cup Fresh Basil Leaves
  • 2-3 cups Homemade or Jared Pasta Sauce
  • 2-3 sheets No-Boil Lasagna Noodles *Optional

Ricotta Cheese Mixture

  • 3 cups Ricotta Cheese
  • 1 cup Freshly Grated Parmesan
  • 1 tbsp Fresh or Dried Oregano
  • 1 tbsp Fresh or Dried Thyme
  • 1/2 cup Freshly chopped basil
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Freshly Chopped Parsley
  • 6 cloves Garlic - Minced or Grated
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions
 

  • Preheat the oven to 375.
  • Use a Mandolin to thinly and evenly make Zucchini ribbons or "noodles".
  • Lay the Zucchini ribbons on paper towel and salt them. Cover them with more paper towel and let them sit for 30 minutes. Pat them really well with more paper towel after the down time and make sure they're really dry before assembling the lasagna.
  • Mix all of the ricotta cheese ingredients together in a large bowl and set aside.
  • Spread a layer of pasta sauce on the bottom of a baking casserole dish. Then add the zucchini ribbons on top. Spread a layer of the ricotta cheese mixture on the zucchini. Then add another layer of the pasta sauce, top with mozzarella cheese and repeat the layers.
  • *Optional - add a no-boil pasta sheet on top of every layer of zucchini noddle. This will help absorb any water that would be left in the zucchini.
  • On the final layer, just add the zucchini, then sauce and top with fresh basil leaves before sprinkling on the cheese. Bake uncovered for 30-40 minutes - until the cheese is golden brown.