TASTY Noodle Less Lasagna
- 5-6 good sized zucchini squash
- 16 oz of shredded mozzarella cheese + 1/2 cup
- 16 oz whole milk ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1 egg
- 1/4 tsp nutmeg
- 1/2 tsp of garlic
- White pepper to taste
- Italian seasoning
- Jar of prepared spaghetti sauce (or 3 and 1/2 cups of homemade sauce)
- Ground meat, sausage or additional vegetables (if desired)
Preheat oven to 350 degrees. Meanwhile, wash and slice zucchinis using a mandolin, about ¼ inch thick. Lay out on cookie sheets on top of parchment paper, salt lightly on both sides. To make the ricotta mixture combine the ricotta cheese, 1 egg, ½ cup of shredded mozzarella, the nutmeg, garlic, half of the Parmesan cheese and white pepper. When oven is preheated bake for 10-12 minutes until slightly cooked. This is important to help release some of the moisture within the zucchini. You can also grill on both sides, which will also give it lovely grill marks as well. DON’T SKIP THIS STEP. If you do, you will end up with crunchy zucchini lasagna soup, trust me it doesn’t end well. After you have pulled them from the oven or grill and let them cool a bit, its time to start assembly. I always start by spraying the bottom of my pan with cooking spray and then adding a bit of sauce. Then down goes the first layer of zucchini. On top of that spread 1/3 of your ricotta cheese mixture, 1/4 of the mozzarella cheese, 1/4 of the remaining sauce and 1/3 of the meat and/or veggies if using. Keep assembling until the top layer, which will be sauce, mozzarella cheese, the remaining Parmesan cheese and Italian Seasoning. When assembled cover with foil. Bake for 40 minutes at 350 covered. Uncover and bake an additional 10-15 minutes until bubbly and golden. Let cool, slice and serve.