Zucchini lasagna vegetarian

Zucchini lasagna vegetarian
This is a super easy zucchini recipe. #lasagnarecipe #zucchininoodles
Veggie lasagna recipe with zucchini:
Ingredients
4-5 medium-large zucchinis, sliced thin (1/8-inch cuts)
1/2 cup parmesan cheese
3 cups mozzarella, shredded
3 cups tomato sauce
2 teaspoon fresh oregano
fresh basil
RICOTTA FILLING
3 garlic cloves, minced
1 1/2 cups ricotta cheese
1/4 cups parmesan cheese
1 egg
salt, black pepper
1/4 cup fresh basil, chopped
Preheat oven to 375F.
Salt & pre-bake zucchini: arrange zucchini slices on sheet pan lined with parchment paper. Sprinkle with course sea salt - let sit for 5-10 minutes so zucchini leave any excess moisture. Then bake noodles for 8-10 minutes.
Ricotta filling: in a medium-sized bowl, mix all of ricotta filling ingredients together.
Layer ingredients: In a 13×9 baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini noodles, thin layer of ricotta filling, and mozzarella cheese & little parmesan, and generous sprinkle of freshly cut basil. Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Bake: Leave dish uncovered and bake for 30-40 minutes. Sprinkle with chopped fresh basil.