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  • Writer's pictureThe Farmer's Wife

Zucchini Lattice Lasagna


2 c. ricotta

1 c. freshly grated Parmesan, plus more for sprinkling

2 large eggs

Kosher salt

Freshly ground black pepper

1 1/2 c. marinara sauce

3 large zucchini, cut into wide strips using a Y peeler and drained on paper towels

3 c. shredded mozzarella


Step 1

Preheat oven to 350°. In a small bowl, stir together ricotta, Parmesan, and eggs and season mixture with salt and pepper.

Step 2

Spread a thin layer of marinara in a baking dish. Cover with 2 layers of zucchini, a third of the ricotta mixture, and a third of the mozzarella. Spread about 1/3 cup marinara over mozzarella. Repeat layering twice more.

Step 3

For the top, layer zucchini noodles side by side on a diagonal in the baking dish to make a lattice. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until full.

Step 4

Sprinkle with more Parmesan and season with salt and pepper.

Step 5

Bake until melty and zucchini is cooked through, 30 minutes.

Step 6

Let rest for 10 minutes before slicing.

**This is a vegetarian option. If you'd like to add ground beef or italian sausage, just add a little extra marinara (too much and it could be soupy).


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