Garden Squash Lasagna

Servings: 15

Total time: 57 minutes

INGREDIENTS

6 medium zucchini, thinly sliced lengthwise into ⅛-inch-thick ribbons
1 ½ teaspoon extra-virgin olive oil
3 teaspoons Diamond Crystal® Kosher Salt
1½ teaspoons black pepper
3 cups marinara sauce
4 cups low-moisture ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil, for garnish

DIRECTIONS

Preheat oven to 375°F. Lightly brush zucchini slices with olive oil, and season with kosher salt and pepper. Roast in a single layer on a parchment-lined baking sheet until just tender, about 5-7 minutes. Remove zucchini from oven and pat dry using paper towels.
Spread a thin layer of marinara sauce on the bottom of a lightly greased 9x13-inch baking dish.
Layer zucchini slices over the sauce, overlapping slightly, then add dollops of ricotta, spreading into an even layer. Sprinkle evenly with mozzarella, and more marinara. Repeat layers, finishing with a top layer of mozzarella. Top evenly with Parmesan cheese.
Cover with foil and bake for 35 minutes. Remove foil and set oven to broil. Cook until cheese is golden and edges are bubbly, an additional 3-5 minutes. Let lasagna stand for at least 5 minutes before slicing. Garnish with basil and serve warm.