Recipe Background
Sometimes when we get too hungry, we can't quite think right. But then we dig into some Use-Your-Noodle Lasagna, and it all comes back to us. Legend has it that IQs have skyrocketed from the tender lasagna noodles filled to the brim with a tangy marinara sauce, nourishing zucchinis, creamy ricotta, and melty cheese. Who knows if that ever really happened, but either way Use-Your-Noodle Lasagna tastes delicious and will leave you feeling so much better... therefore, it's worth a try!
Sometimes when we get too hungry, we can't quite think right. But then we dig into some Use-Your-Noodle Lasagna, and it all comes back to us. Legend has it that IQs have skyrocketed from the tender lasagna noodles filled to the brim with a tangy marinara sauce, nourishing zucchinis, creamy ricotta, and melty cheese. Who knows if that ever really happened, but either way Use-Your-Noodle Lasagna tastes delicious and will leave you feeling so much better... therefore, it's worth a try!
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic halved
- 12 lasagna noodles
- 3 large zucchinis shaved into very thin slices
- 2 teaspoons kosher salt
- 4 cups marinara sauce
- 1 cup whole milk ricotta cheese
- 1 1/4 cups parmesan cheese grated
- 8 ounces fresh mozzarella cheese thinly sliced
- 1/4 cup basil leaves loosely packed and torn
- 1 teaspoon black pepper
Directions
- Preheat the oven to 375 degrees F.
- Grease a 13x9-inch glass baking dish with the olive oil and then rub it with the cut-sides of the garlic clove.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles to al dente according to the package directions.
- Drain the lasagna noodles, rinse them with cold water, and set aside.
- Line a large baking sheet with paper towels.
- Place 1/3 of the zucchini strips in a single layer on the paper towels.
- Evenly sprinkle the zucchini layer with 1/3 of the salt.
- Top the zucchini with a layer of paper towels and repeat the process 2 times with the remaining zucchini and the remaining salt.
- Let the salted zucchini stand for 10 minutes, while occasionally and gently pressing the zucchini strips with more paper towels to remove the excess moisture.
- Place 3 of the lasagna noodles into the bottom of the prepared baking dish.
- Spread 1 cup of the marinara sauce evenly over the lasagna noodles.
- Evenly spread 1/4 cup of the ricotta, 1/4 cup of the parmesan, and 2 ounces of the mozzarella over the marinara sauce.
- Cover the cheese layer with 1/4 of the zucchini strips and sprinkle them with 4 teaspoons of the basil and 1/4 teaspoon of the pepper.
- Repeat the lasagna layers 3 times starting with the sauce and ending with the pepper, arranging the last layer of zucchini strips in a lattice design.
- Cover the lasagna with foil and bake for 45 minutes.
- Carefully discard the foil and bake the lasagna until the top is lightly browned and the noodles are tender, about 20 minutes.
- Let the lasagna stand for 15 minutes.
- Slice and serve.
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