Gluten Free Zucchini Lasagna

DSC_00074 cups (32 oz) ricotta cheese
1 cup shredded romano cheese
1 egg
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

3-4 cups marinara sauce (try my lazy marinara sauce)

1 overgrown zucchini -OR- several medium zucchini; thinly sliced

mozzarella (I used shredded but if you have fresh mozzarella slice it thin) to sprinkle on top

Combine first 6 ingredients for the cheese filling ingredients. Prepare marinara sauce. Prepare zucchini; wash, cut off stem and blossom ends, cut to manageable lengths (I quartered the overgrown garden zucchini to 4 inch lengths) and slice thinly. Preheat oven to 375. In a large lasagna pan lay a single layer of zucchini slices, spread with cheese filling, add another layer of zucchinis slices, cheese, zucchini until all are used. Spoon marinara sauce over top, sprinkle with shredded mozzarella (or lay fresh mozzarella) on top and bake uncovered for 45-60 minutes until the lasagna is bubbly hot and the cheese melted and golden.


4 thoughts on “Gluten Free Zucchini Lasagna

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