This recipe uses sliced zucchini in place of noodles to add an extra punch of nutrients. Add in our Fresh and Tasty Marinara Sauce, ground meat (optional) and some cheese and you have yourself a winning meal. A hearty meal, sure to please the whole family. Make the full 8 servings and save any extras as leftovers. 8 servings will make one lasagna pan worth of a meal.
Heat olive oil and garlic in a medium pan over medium-low heat. Once garlic begins to cook, add ground meat and continue to stir until meat is cooked.
Slowly add Fresh and Tasty Marinara Sauce (or sauce of your choice) to the ground meat mixture and heat to a low boil. Simmer and let set 10-15 minutes. If you are making a vegetarian lasagna, simply heat the sauce up only. Feel free to add any extra veggies on hand such as eggplant, bell peppers or squash.
While sauce is heating up, slice zucchini lengthwise into long and thin strips and place on a greased cookie sheet. The more uniform you can make the slices, the better they will cook. Bake for 10 minutes at 350 degrees.
Once zucchini has baked for 10 minutes (just enough to pre bake and dry out a little), remove from oven and blot dry with a paper towel, soaking up any remaining moisture.
Take out your lasagna/casserole dish and make a bottom layer with approx. 1/4 of the sauce. Place a uniform layer of zucchini strips down flat over the sauce.
Next scoop another 1/4 of the sauce over the zucchini strips, spread 1/2 cup of ricotta cheese and then another layer of zucchini. Repeat one more layer until all sauce, zucchini and ricotta have been used.
Top lasagna with fresh mozzarella cheese and cover with foil. Bake at 350 for 45 minutes. Then remove foil and bake an additional 5-10 minutes until golden brown. Remove from oven and let sit 10 minutes before serving.