I'm pretty excited about this recipe because I just made it up! Everyone has been so zucchini crazy lately and Bri wanted to make a lasagna, so I combined the two! This recipe was so easy and we ended up with tons of delicious left overs. I used the lasagna noodles that you need to boil first, but you can use the no-boil kind as well. I just think that the boil ones taste a little better. This is such an awesome way to use up all that great zucchini that is in season!
2 medium zucchini, grated and squeezed dry
12 oz light ricotta
8 oz light mozzarella
your favorite tomato sauce
salt and pepper
1. Cook lasagna noodles according to directions and drain.
2. In a bowl, combine the zucchini, ricotta, egg, and mozzarella cheese. Season with salt and pepper.
3. In a 9 by 13 inch pan, spread some tomato sauce on the bottom. Lay down a layer of lasagna noodles. Spread some of the ricotta mixture over the noodles and then spread a layer of tomato sauce. Repeat this process until you reach the top of your pan. End with a layer of noodles. Top with some tomato sauce and sprinkle on some parmesan cheese.
4. Bake at 350 for 45 minutes.