1 cup freshly grated Parmesan, plus more for sprinkling
2 large eggs
Kosher salt
Freshly ground black pepper
1 1/2 cup Marinara
3 large Lakeside Organic Gardens zucchini, cut into wide strips
3 cups Shredded mozzarella
Directions:
Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper.
Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
Sprinkle with more Parmesan and season with salt and pepper.
Bake until totally melted and zucchini is cooked through, 30 minutes.
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Zucchini Lasagna
Serves 8-10
Ingredients:
2 cups ricotta
1 cup freshly grated Parmesan, plus more for sprinkling
2 large eggs
Kosher salt
Freshly ground black pepper
1 1/2 cup Marinara
3 large Lakeside Organic Gardens zucchini, cut into wide strips
3 cups Shredded mozzarella
Directions:
Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season the ricotta mixture with salt and pepper.
Spread a thin layer of marinara in a baking dish and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the baking dish. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
Sprinkle with more Parmesan and season with salt and pepper.
Bake until totally melted and zucchini is cooked through, 30 minutes.
Let rest 10 minutes before slicing.
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