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Zucchini Lasagna

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Italian
Zucchini Lasagna
Ingredients
  • 4 zucchini
  • 1 1/2 cups homemade or store-bought tomato sauce
  • 2/3 cup shredded mozzarella cheese
  • 1 1/2 cups bechamel sauce
  • 1 cup grated Parmigiano Reggiano cheese
  • 1/4 cup fresh basil, chopped
Instructions
1
Preheat your oven to a moderate heat setting of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric).
2
Slice the zucchini lengthwise into very thin pieces using a sharp knife or a specialized mandolin.
3
Place 2 tablespoons of your favorite tomato sauce at the bottom of a standard-sized baking dish measuring 9x13 inches.
4
Arrange the zucchini slices in a single, overlapping layer over the tomato sauce, making sure they cover the entire surface.
5
Top this layer with a thin coating of melted mozzarella cheese, followed by 1/3 of the creamy bechamel sauce (as indicated in the accompanying note).
6
Next, add 1/3 of the remaining tomato sauce and sprinkle with 1/3 of the Parmigiano Reggiano cheese.
7
Add a third of the fresh basil leaves on top, followed by another layer of bechamel sauce and Parmigiano Reggiano cheese.
8
Repeat this layered process until you have used up all the ingredients, finishing with a layer of bechamel and Parmigiano Reggiano cheese on top.
9
Place your dish in the preheated oven and bake until the sauce is bubbly and the top layer is golden brown, taking approximately 35 minutes to achieve this.
10
Allow your dish to rest for about 10 minutes, during which time the remaining liquid will be absorbed by the layers.