- 2 large zucchini
- 2 tbsp kosher salt (or vegetable, sea or Himalayan salt)
- 1 1/2 tsp ground black pepper
- 1 small green bell pepper, diced
- 1 onion, diced
- 2 cans whole crushed tomatoes
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 beaten egg
- 1 (15 ounce) container low-fat ricotta cheese
- 8 oz shredded mozzarella cheese
- 8 oz grated Parmesan cheese
Preheat oven to 325ºF/170ºC. While the oven is heating, lightly spray a 9x13 inch (22cm x 28cm) baking pan with non-stick olive oil cooking spray.
Wash the zucchini, cut the ends off and cut lengthwise into thin slices. Be careful as the knife can slip on the shiny surface of the zucchini; work on a solid, unmoving surface. Sprinkle each side with salt and freshly ground pepper. Place seasoned slices on a clean plate.
Warm a large skillet on the stove top at medium-high heat. Coat evenly with olive oil and allow oil to heat for one to two minutes.
Place slices of zucchini in the pan––do not overlap. Cook each side of the zucchini thoroughly until browned and then turn over and roast the other side. Transfer pieces back to the clean plate once both sides have been roasted.
Create the tomato sauce. Coat a large saucepan with olive oil and add the diced garlic, green pepper and onion. Place on the stove top at medium-high heat. Add two cans of whole peeled tomatoes and allow the garlic, green pepper, onion, olive oil and tomatoes to simmer at medium-high heat for approximately five minutes. Add oregano and basil and a dash of salt and pepper. Reduce heat to low, cover sauce and simmer for an hour.
Mix the egg and container of ricotta cheese together in a bowl until it is well combined
Remove the cooked sauce from the heat and allow it to cool for half an hour once it’s fully cooked. Transfer the sauce to a blender and blend on high until smooth and velvety.
Assemble the lasagna the same way you would build a lasagna made from noodles. Spread half of the sauce across the bottom of the pre-greased pan. Add one layer of roasted zucchini (using approximately half of the slices), cover well with the ricotta cheese mixture (about half the mixture), followed by 4 ounces (113g) of mozzarella cheese. Repeat the above step beginning with zucchini, ricotta cheese mixture and top with mozzarella cheese. Sprinkle with Parmesan cheese over the top. Cover with aluminum foil.
Bake the covered lasagna for 45 minutes. To avoid having the sauce and cheese spill over onto the oven, bake on a cookie sheet.
Remove the aluminum foil after 45 minutes. Increase the oven temperature to 350ºF/180ºC and continue baking for 15 minutes.
Allow the lasagna to stand for 5 minutes before serving. Serve with a fresh salad of your choice.
Serve and enjoy!