Zucchini Lasagna

With all the overeating because of the holidays (yeah, that’s why I’m over eating), a healthy dinner is welcome. A veggie lasagna might just fit the bill. Perfect for the busy day shopping. I hope you like it.


1 pound zucchini planks
1 jar marinara sauce
1/2 teaspoon Italian herbs
1/2 teaspoon red pepper flakes
16 ounces ricotta cheese
4 ounces parmigiana cheese
1/2 teaspoon basil
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 egg
8 ounces mozzarella cheese

1 tablespoon salt for zucchini

Preheat oven to 350.

Place zucchini on a paper towel and lightly sprinkle salt on zucchini.

In a bowl mix ricotta, pepper, basil, oregano, and egg mixing well.

In a second bowl add marinara, Italian herbs and red pepper flakes and mix.

Assembly in 5 x 9 pan:
2 tablespoons ricotta mixture
1 tablespoon sauce
Sprinkle of mozzarella
Zucchini planks to fit with 1/2 inch at the sides of pan
2 tablespoons ricotta mixture
2 tablespoons sauce
Sprinkle of mozzarella
Zucchini planks to fit
3 tablespoons of sauce
Cover in mozzarella

Bake for 25 minutes covered.

Bake 20 minutes uncovered.

Let cool for 5 minutes so the cheese can set.

Cut and serve.

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