Pasta-Less Lasagna

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.

[quicklook-recipe prep_time=”25 min” cook_time=”55 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

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[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”1 hour, 20 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the broiler and coat a large baking sheet with cooking spray.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Combine the ricotta, 1 cup of the mozzarella cheese, egg, and 1/4 cup of the Parmesan in a small bowl.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]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.

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[step-item number=”7″ image_url=”” title=”” ]Remove from the oven and let stand 10 minutes before cutting.[/step-item]

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Personalize It!

Don’t like zucchini? Substitute slices of yellow squash or eggplant. For a little more flavor, replace the mozzarella with shredded aged provolone.

Originally Published in Reader's Digest