Zucchini Lasagna

Ingredients List

• 4 zucchini

• 1 ½ cups homemade or store-bought tomato sauce

• ⅔ cup shredded mozzarella cheese

• 1 ½ cups bechamel sauce

• 1 cup grated Parmigiano Reggiano cheese

• ¼ cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F (190°C).

2. Slice zucchini lengthwise into 1/4-inch thick pieces using a knife or mandolin.

3. Spread 2 tablespoons of tomato sauce in the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over the sauce.

4. Add a thin layer of mozzarella cheese, followed by 1/3 of the béchamel sauce (refer to the Editor's Note), 1/3 of the remaining tomato sauce, 1/3 of grated Parmigiano Reggiano, and 1/3 of fresh basil. Repeat these layers, finishing with a layer of béchamel and Parmigiano Reggiano on top.

5. Bake in the preheated oven until the sauce is bubbling and the top is golden brown, about 35 minutes. Let it rest for about 10 minutes to allow the excess liquid to absorb.

Chef's Tip:

If you prefer, substitute a rich meat ragu for the marinara sauce.

Helpful Tip:

Béchamel is a classic white sauce made with milk, butter, and flour. For a quicker version, use the Basic Béchamel Sauce recipe, halving the ingredients to use 2 cups of milk. To make it gluten-free, substitute with a gluten-free baking blend.

Nutritional Information (per serving)