Step 1Preheat the oven to 350°F.

Step 2Trim the ends of the zucchini. Using a knife or a mandolin, carefully slice the zucchini lengthwise into thin strips, about 1/8- to 1/4- inch thick. Place the slices on a paper towel-lined baking sheet and season with 1 teaspoon salt. Allow to sit 10 minutes before patting dry.

Step 3Remove the paper towels, drizzle the zucchini with 1 tablespoon of the olive oil, and roast until just tender, about 10 minutes.

Step 4Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until lightly browned, about 10 minutes. Stir in the garlic. Add 1/4 teaspoon of the pepper, ½ teaspoon of the salt, and the spinach, a handful at a time; cook, stirring, until the liquid evaporates, 3 to 5 minutes. Remove from the heat and set aside.

Step 5In a medium bowl, combine the cottage cheese, parsley, basil, eggs, 1/2 cup of the parmesan, and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt; stir well.

Step 6To assemble the lasagna, spread a third of the mushroom mixture mixture over the bottom of a 13-by-9-inch baking dish. Spoon about 1 1/4 cups of the marinara sauce on top. Arrange half of the zucchini strips over the top, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle with half of the mozzarella. Repeat the layers once. Top with the remaining mushroom mixture. Dollop on a final layer of the remaining marinara.

Step 7Sprinkle the top of the lasagna with the remaining 1/2 cup parmesan. Bake until the lasagna is hot and bubbly, 40 to 45 minutes. Allow to stand for 35 minutes before cutting into squares.

Zucchini Lasagna

Ingredients

Directions

Vegetables