- 6
- 30 mins
- 110 mins
Ingredients
- 3 large zucchini (about 1 1/4 lb)
- 2 tsp kosher salt
- 1 tsp extra-virgin olive oil
- 1 garlic clove, halved
- 12 oven-ready lasagna noodles (from 1 9-oz box)
- 4 cups marinara sauce (from 1 42-oz jar)
- 1 cup whole-milk ricotta cheese
- 1 1/4 cups Parmesan cheese, grated (about 2 1/2 oz)
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/4 cup loosely packed torn basil leaves
- 1 tsp black pepper
Preparation
Step 1
Preheat oven to 375. Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Rub inside of a 13- x 9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic.
Place 3 lasagna noodles in bottom of prepared dish. (they will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1/4 cup ricotta, 1/4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1/4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1/4 cup ricotta. Top with 1/4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1/4 cup Parmesan and 1/4 teaspoon pepper.
Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.