Baked Zucchini Ricotta Lasagna Stacks

Shopping list

• 3 large zucchinis — sliced lengthwise into ¼-inch planks

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• 1.5 cups whole milk ricotta cheese

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• 1 egg — lightly beaten

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• 1.5 cups thick marinara sauce

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• 1 cup Mozzarella cheese — shredded

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• 0.5 cups Parmesan cheese — finely grated

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• 1 tbsp olive oil

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• 1 tsp Italian seasoning

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• 2 tbsp fresh basil — chopped (plus extra leaves for garnish)

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• salt — to taste

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• pepper — to taste

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Step by step

1. 1

   Salt zucchini planks on paper towels; let sit 15 minutes, then pat dry.

2. 2

   Preheat oven to 400°F (200°C). Brush planks with olive oil and bake (or grill) for 3– 4 minutes per side until pliable.

3. 3

   Stir together ricotta, egg, half the parmesan, Italian seasoning, chopped basil, salt, and pepper.

4. 4

   On a lined baking sheet, lay two planks side-by-side. Layer with ricotta mixture, marinara, and mozzarella. Repeat 3 times, ending with a zucchini plank.

5. 5

   Top stacks with remaining marinara, mozzarella, and parmesan. Bake for 18– 20 minutes.

6. 6

   Broil for 2– 3 minutes until golden and bubbly. Garnish with whole basil leaves.