EBT-Friendly: 100% of ingredients

Made by Yumna

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A low-carb, gluten-free twist on classic lasagna! Tender zucchini slices stand in for noodles, layered with a creamy ricotta-herb filling, marinara sauce, and plenty of melted mozzarella and Parmesan. Baked until bubbling and golden. Comfort food, reimagined.

Ingredients:

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•   4 large zucchini (ends trimmed, sliced into 1/4 inch planks with a mandolin)
•   1 15 oz container whole milk ricotta
•   2 cups grated low-moisture mozzarella cheese (divided)
•   1/2 cup grated parmesan cheese (optional)
•   2 tbsp parsley (chopped)
•   2 tbsp chiffonade of basil
•   1 egg
•   1 clove garlic (grated)
•   1/2 tsp Italian seasoning
•   1/4 tsp crushed red pepper
•   1/4 tsp salt (plus more for zucchini)
•   1/2 tsp black pepper
•   1 24 oz jar marinara sauce

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prep the zucchini: Slice 4 large zucchini into ¼-inch planks using a mandoline. Layer a rimmed sheet pan with paper towels. Place one layer of zucchini planks on top, season lightly with salt on both sides, then add another layer of paper towels. Repeat with remaining zucchini, ending with a final layer of paper towels. Place another sheet pan on top and weigh it down with cans or heavy pans. Let sit for 1 hour, then blot dry to remove excess moisture.
2. Make the ricotta filling: Preheat the oven to 400°F (200°C). In a medium bowl, mix together ricotta, 1½ cups mozzarella, most of the Parmesan, parsley, basil, egg, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
3. Assemble the lasagna: Spread ½ cup marinara sauce into the bottom of a 9×13-inch baking dish. Add a layer of zucchini planks, covering the entire bottom. Spread ¼ of the ricotta mixture over the zucchini. Top with about ¾ cup of marinara sauce. Repeat the layers two more times. Add a fourth and final layer of just zucchini and ricotta (no marinara).
4. Top and bake: Sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbling and golden brown on top.
5. Rest and serve: Let cool for at least 30 minutes before cutting and serving. If there is excess water from the zucchini, spoon it off before slicing.

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