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 cooking, and then broil until the cheese is bubbly and crispy.

INGREDIENTS

2 c. 

ricotta1 c. 

freshly grated Parmesan, plus more for sprinkling2 

large eggs

Kosher salt

Freshly ground black pepper1 1/2 c. 

marinara sauce3 

large zucchini, cut into wide strips using a Y peeler and drained on paper towels3 c. 

shredded mozzarella

DIRECTIONS

1. Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
2. Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.
3. For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.
4. Sprinkle with more Parmesan and season with salt and pepper.
5. Bake until melty and zucchini is cooked through, 30 minutes.
6. Let rest for 10 minutes before slicing.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a48657/zucchini-lattice-lasagna-recipe/