Easy Zucchini Lasagna

Delicious, cheesy, and comforting Zucchini Lasagna! This low carb recipe will give you ALL the feels of classic lasagna - but with less guilt by using zucchini noodles. Layers of garlic-y flavor, fresh basil, and so much cheesy goodness. This recipe is soo delicious you won't even miss using pasta!

INGREDIENTS:

• 4 medium zucchini, sliced into 1/4 inch slices
• 1/4 cup parmesan cheese
• 3 cups mozzarella, shredded
• 3 cups tomato sauce

Ricotta filling

• 3 garlic cloves, minced
• 1 1/2 cups Ricotta cheese
• 1/4 cups parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)

INSTRUCTIONS:

1. See notes for how to slice zucchini noodles. 
2. Preheat oven to 350F. Lay zucchini noodles on paper towels and sprinkle with course sea salt - let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles. 
3. Mix all of ricotta filling ingredients together in bowl.
4. In a 13x9 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese. 
5. Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy! 

Source blog>>https://asimplepalate.com/blog/easy-zucchini-lasagna/

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