Perfect for a vegetarian main course or those looking to reduce carbohydrates.
SECRET INGREDIENT: zucchini
The best thing about lasagna is the layers of flavor from the cheese, sauce, and noodles. Here’s a fun twist that replaces the layer of noodles with a layer of broiled zucchini slices. Perfect for a vegetarian main course or those looking to reduce carbohydrates.
- prep 25 min cook 55 min
- serves 4
- 3 zucchini (9 to 10 inches long), about 3 pounds
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 container (15 ounces) part-skim ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (about 6 ounces), divided
- 1 large egg
- 1/2 cup grated Parmesan cheese, divided
- 1 1/2 cups jarred tomato-basil sauce
How to make it 1 hour, 20 minutes
Preheat the broiler and coat a large baking sheet with cooking spray.
Working one at a time, carefully cut each zucchini lengthwise into 6 slices. Brush the slices with the oil and sprinkle with salt and pepper. Arrange one-half of the slices on the baking sheet and broil 5 inches from the heat until they start to brown slightly, about 5 minutes. Turn the zucchini and broil until lightly browned, 4 to 5 minutes longer. Transfer to a plate and repeat with the remaining zucchini slices.
Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
Combine the ricotta, 1 cup of the mozzarella cheese, egg, and 1/4 cup of the Parmesan in a small bowl.
Spread 1/2 cup of the sauce over the bottom and top with 6 slightly overlapping slices of the zucchini. Top with one-half of the ricotta mixture and 1/2 cup of the sauce. Repeat the layering with 6 slices of zucchini and the remaining ricotta mixture and sauce. Top with the remaining 6 slices of zucchini.
Sprinkle the top with the remaining 1/2 cup mozzarella and the remaining 1/4 cup Parmesan. Cover with foil and bake for 35 minutes. Uncover the lasagna and bake until bubbly, about 10 minutes longer.
Remove from the oven and let stand 10 minutes before cutting.
Don’t like zucchini? Substitute slices of yellow squash or eggplant. For a little more flavor, replace the mozzarella with shredded aged provolone.