Zucchini Lasagna Recipe

In a large bowl, add the ricotta, parmesan, mozzarella, eggs, lemon, spices, and fresh herbs. Mix ingredients together until combined.

Cut the ends off of the zucchini and using a peeler, slice thin strips on the long side. Place in a dish and set aside. 

Grate the provolone and mozzarella cheese and set aside. 

Prepare a baking sheet with a paper towel and set it aside. 

To cook the lasagna sheets, boil a large pot with salted water. Add the pasta and cook until tender but not fully cooked. This will be approximately 3 – 4 minutes. Set cooked lasagna sheets onto the baking tray and arrange nicely by hand to keep the shape. Repeat steps until all lasagna sheets are cooked.

To assemble the lasagna, pour a third of the marinara sauce on the bottom of the dish and spread evenly. On top, arrange a layer of lasagna sheets, covering the entire top. Transfer half of the ricotta cheese mixture and spread evenly on top of the pasta. Next, arrange the thin strips of zucchini to cover the top of the ricotta mixture. Repeat these steps. Add your second layer of zucchini, pour the last third of marinara sauce onto the top, and spread evenly. Cover the sauce layer with the grated mozzarella and provolone cheese. Prior to baking, cover the entire top of the casserole dish with a layer of tin foil, without pressing up against the cheese layer. 

Bake the lasagna for 45 minutes with the baking tray on the rack underneath (to catch any dripping).

After 45 minutes, carefully remove the tin foil and place it back into the oven for 15 - 25 minutes until the cheese is golden on top. 

Allow to cool slightly, serve, and enjoy!