Ricotta Zucchini Lasagna
Ricotta Zucchini Lasagna uses whole milk basket ricotta and easy homemade marinara to make an extremely flavorful but light main dish.
Ingredients
- 2.5 to 3 pounds zucchini cut into 1/8 inch slices (40.5 grams sliced zucchini)
- 12 ounces whole milk basket ricotta*
- 1 tablespoon fresh basil diced
- 1 cup grated parmesan cheese
- 1 egg
- 1/2 teaspoon Kosher salt
- 1/4 to 1/2 teaspoon black pepper or to taste
- 1.5 cups Easy Homemade Marinara
- 2 cups grated low moisture mozzarella cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly salt the sliced zucchini and let sit for 10 minutes. Pat away extra moisture.
- Beat together the ricotta, basil, 1/2 cup parmesan cheese, egg, salt, and pepper. Set aside.
- In a 9x12 inch casserole dish, spread out about a 3/4 cup of the tomato sauce on the bottom of the dish.
- Spread out a layer of sliced zucchini over the tomato sauce.
- Spread out 3/4 to 1 cup of the ricotta cheese mixture over the zucchini.
- Sprinkle with 1 cup of the shredded mozzarella cheese
- Repeat the sauce, zucchini, ricotta cheese, and mozzarella layers. Cover with foil and bake for 30 minutes.
- Take the foil off and bake for 20 minutes.
- Top with the rest of the parmesan cheese (1/2 cup) or however much you want and bake for another 10 minutes. Let the lasagna sit for 10 minutes before serving.
Notes
*whole milk basket ricotta is amazing and so different from ricotta you might have grown up with. I used Bellwether Farms Whole Milk Basket Ricotta.
I used my Easy Homemade Marinara in 20 Minutes in this recipe and it adds amazing flavor. I like to make a few batches and freeze them so I can use them in other dishes.