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
- Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.
- 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.
- 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.
- Sprinkle with more Parmesan and season with salt and pepper.
- Bake until melty and zucchini is cooked through, 30 minutes.
- Let rest for 10 minutes before slicing.
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a48657/zucchini-lattice-lasagna-recipe/