Lunch: Zucchini Lasagna

Recipe by Lindsay Funston Warning: This zucchini lasagna gets messy—but it's worth every single bite. (Plus, the zucchini replaces the lasagna noodles, so the cheese doesn't count, right?)

Ingredients

3 large zucchini, ends trimmed
2 c. ricotta
2 c. shredded mozzarella
1 large egg, beaten
kosher salt
Freshly ground black pepper
1 c. marinara

Instructions

Preheat oven to 350 degrees F. Slice zucchini longways and transfer to paper towels to absorb moisture, 20 minutes.
In a medium bowl, combine ricotta, 1 cup mozzarella, and egg and stir until combined. Season with salt and pepper.
In a glass 8-x-8 baking dish, spoon marinara over the bottom until fully covered. Top with one layer of sliced zucchini, then add cheese mixture, spreading with a spatula to make an even layer. Repeat with sauce, zucchini, and cheese mixture until close to top, then sprinkle with remaining 1 cup mozzarella.
Bake until bubbly and warmed through, 40 minutes. (Cover with foil if cheese begins to get too brown.)
Let cool slightly, then serve.

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