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Zucchini Lattice Lasagna
Ingredients
5 large zucchini (about 3 1/2 lb. total)
Kosher salt
1 Tbsp. extra-virgin olive oil
1 yellow onion, finely chopped
3 garlic cloves, finely chopped
2 cups store-bought or homemade marinara sauce
2 large eggs
3 cups shredded mozzarella
2 cups ricotta
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
3 oz. Parmesan, finely grated (about 1 1/2 cups), divided
Freshly ground black pepper
Instructions
Instructions
- Arrange a rack in center of oven; preheat to 400°. Using a Y-peeler, peel zucchini into wide strips. Generously season strips with salt on a paper towel-lined baking sheet, adding more paper towels between each layer of zucchini. Drain at least 15 minutes and up to 45.
- In a small pot over medium heat, heat oil. Cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes. Add marinara sauce and bring to a simmer over medium-low heat. Cook, stirring occasionally, until thickened and excess liquid is evaporated, 12 to 15 minutes.
- In a medium bowl, stir eggs, mozzarella, ricotta, garlic powder, Italian seasoning, and 1 cup Parmesan; season with a few grinds of pepper.
- Spread a thin layer of marinara in a 13" x 9" baking dish. Cover with 2 layers of zucchini. Top with one-third of egg mixture, then one-third of remaining marinara. Repeat layering twice more. Layer zucchini noodles side by side on a diagonal on top of marinara. Lift bottom half of every other noodle and lay another zucchini noodle across diagonally to make a lattice; season with pepper. Sprinkle with remaining 1/2 cup Parmesan.
- Cover dish with foil and bake lasagna until melty and zucchini is cooked through, about 30 minutes. Uncover and continue to bake until top is golden brown, about 15 minutes more.
- Let cool at least 10 minutes before slicing.
Photo and recipe Credit: Delish
