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zucchini lattice lasagna

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Zucchini Lattice Lasagna

Sure, classic lasagna is delicious. Sometimes, though, we crave something a tad less carb-heavy. This zucchini lattice lasagna is the perfect way to lighten up the classic dish for summer. Pro tip: Zucchini releases a good amount of water, so we like to dab it with a paper towel when the lasagna is done the cooking, and then broil until the cheese is bubbly and crispy.

Ingredients :
  • 3 cups Shredded mozzarella
  • 3 Large zucchini, cut into wide strips
  • 1 1/2 cups Marinara
  • Freshly ground black pepper
  • Kosher salt
  • 2 Large eggs
  • 1 cup Freshly grated Parmesan, plus more for sprinkling
  • 2 cups Ricotta
Directions :
  1. Preheat oven to 350°F. In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper.
  2. Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
  3. For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until the top layer is full.
  4. Sprinkle with more Parmesan and season with salt and pepper.
  5. Bake until totally melty and zucchini is cooked through, 30 minutes.
  6. Let rest 10 minutes before slicing.

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