Sometimes when we get too hungry, we can’t quite think right. But then we dig into some Use-Your-Noodle Lasagna, and it all comes back to us. Legend has it that IQs have skyrocketed from the tender lasagna noodles filled to the brim with a tangy marinara sauce, nourishing zucchinis, creamy ricotta, and melty cheese. Who knows if that ever really happened, but either way Use-Your-Noodle Lasagna tastes delicious and will leave you feeling so much better… therefore, it’s worth a try!
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 clove garlic, halved
- 12 lasagna noodles
- 3 large zucchinis, shaved into very thin slices
- 2 teaspoons kosher salt
- 4 cups marinara sauce
- 1 cup whole milk ricotta cheese
- 1 1/4 cups parmesan cheese, grated
- 8 ounces fresh mozzarella cheese, thinly sliced
- 1/4 cup basil leaves, loosely packed and torn
- 1 teaspoon black pepper
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 13×9-inch glass baking dish with the olive oil and then rub it with the cut-sides of the garlic clove.
Step 3 –Bring a large pot of lightly salted water to a boil and cook the lasagna noodles to al dente according to the package directions.
Step 4 –Drain the lasagna noodles, rinse them with cold water, and set aside.
Step 5 –Line a large baking sheet with paper towels.
Step 6 –Place 1/3 of the zucchini strips in a single layer on the paper towels.
Step 7 –Evenly sprinkle the zucchini layer with 1/3 of the salt.
Step 8 –Top the zucchini with a layer of paper towels and repeat the process 2 times with the remaining zucchini and the remaining salt.
Step 9 –Let the salted zucchini stand for 10 minutes, while occasionally and gently pressing the zucchini strips with more paper towels to remove the excess moisture.
Step 10 –Place 3 of the lasagna noodles into the bottom of the prepared baking dish.
Step 11 –Spread 1 cup of the marinara sauce evenly over the lasagna noodles.
Step 12 –Evenly spread 1/4 cup of the ricotta, 1/4 cup of the parmesan, and 2 ounces of the mozzarella over the marinara sauce.
Step 13 –Cover the cheese layer with 1/4 of the zucchini strips and sprinkle them with 4 teaspoons of the basil and 1/4 teaspoon of the pepper.
Step 14 –Repeat the lasagna layers 3 times starting with the sauce and ending with the pepper, arranging the last layer of zucchini strips in a lattice design.
Step 15 –Cover the lasagna with foil and bake for 45 minutes.
Step 16 –Carefully discard the foil and bake the lasagna until the top is lightly browned and the noodles are tender, about 20 minutes.
Step 17 –Let the lasagna stand for 15 minutes.
Step 18 –Slice and serve.
