This lasagne recipe uses zucchini slices for noodles, with tomato sauce, bechamel, mozzarella, and lots of Parmigiano Reggiano cheese.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
281 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
Step 3
Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
Step 4
Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.
Step 5
Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.