Zucchini Lasagna


3 large zucchini
3 cups mozzarella cheese shredded
2 cups white mushrooms sliced
1 1/2 cups ricotta cheese
2 1/2 cups Tomato sauce (with no sugar)
1/2 cup Parmesan cheese grated
1 tbsp parsley for garnish


Slice the zucchini by either using a knife or using a mandoline. Slice the zucchini so they are about 1/8 of an inch in thickness.
Preheat oven to 375 F degrees. Use a 9×13 inch baking dish.
Assemble lasagna by starting with a couple tablespoons of tomato sauce.
Next, layer with zucchini slices.
Top the zucchini layer with a bit of mozzarella cheese and then a layer of mushroom slices. Next add a layer of the sauce, followed by dollops of ricotta cheese. Repeat so that you end up with 3 to 4 layers of zucchini. When you get to the last layer of ricotta cheese, top with shredded mozzarella or slices of mozzarella cheese. Finally sprinkle Parmesan cheese over the top.
Bake for about 45 minutes or until the top is starting to get golden and the cheese is bubbly.
Garnish with parsley. Allow the lasagna to sit and settle for about 10 to 15 minutes before slicing.

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