From Our Kitchen: Zucchini Lasagna

We really love zucchini in this house, so when I found out several months ago that zucchini is an awesome substitute for pasta in our favorite pasta dishes, I was thrilled! We have made plenty of zucchini "pasta" dishes over the past year, but this was my first attempt at a zucchini lasagna. I adapted it from this recipe over at Skinnytaste.

What You'll Need:

• Pasta Sauce (the Skinnytaste recipe includes a pasta sauce, but we used Harris' homemade marinara sauce - my personal favorite sauce in the world, and vegetarian)
• 3 medium zucchini, sliced 1/8" thick
• 15 oz part-skim ricotta
• 16 oz shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 large egg

What You'll Do:

1. Preheat oven to 350.
2. Prepare your pasta sauce
3. Slice your zucchini into noodle-like strips. I personally use a vegetable peeler for my "noodles", and this works well!
4. Lightly salt the zucchini, and set aside for 10 minutes (this helps to absorb some of the water from the zucchini). After 10 minutes, blot with paper towel.
5. On a gas grill, or grill pan, cook each of your "noodles" for 1-2 minutes per side.
   
   
   
   
   
   
6. In a medium bowl, mix together ricotta and Parmesan cheeses and egg.
   
   
   
7. Spray a 9 x 13 dish, and spread some of your sauce on the bottom.
   
   
   
8.  Top with zucchini noodles, then ricotta mixture, and then mozzarella. Repeat until all of the noodles and ricotta mixture are used up. 
   
   
   
9. Top with sauce and more mozzarella.Cover in foil.
10. Bake for 45 minutes; uncover and bake an additional 15 minutes.
    
    
    
    Sorry that the last two pics are sideways - they were very uncooperative in changing positions!