Herby Grilled Zucchini Lasagna

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Herby Grilled Zucchini Lasagna

Healthy Elizabeth

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 6

Ingredients

  

For the zucchini

• 1¾ lbs zucchini, ends cut off, and sliced longways ¼ inch thick
• 2 tbsp avocado oil
• ¾ tsp dried oregano

For the filling

• 12 oz whole milk ricotta cheese
• 4 oz feta cheese, crumbled
• 2 oz parmesan cheese, grated
• 3 spring onions, thinly sliced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh basil, finely chopped
• ¾ tsp salt
• ¼ tsp pepper
• 2 eggs

For assembling

• 1¼ cups jar marinara sauce
• 5 oz fresh mozzarella, thinly sliced
• 2 tbsp fresh basil leaves, left whole

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Instructions

 

Make the filling

• In a large mixing bowl, mix together all the filling ingredients and set aside.
• Slice the zucchini ¼ inch thick lengthwise.

  Drizzle the slices with avocado oil and sprinkle with oregano, salt, and pepper to taste.

  Grill over medium-high heat for 2-3 minutes per side, either on a grill or a grill pan. Let cool slightly before assembling.

Assemble the lasagna

• Preheat the oven to 375℉.

  Pour ¾ cup of marinara sauce in the bottom of a 10.5" x 7.5" baking dish, or a similar-sized pan.

  Add a layer of grilled zucchini and top with half of the herby ricotta mixture.
• Add another layer of grilled zucchini, the last of the ricotta mixture, and a final layer of the zucchini.
• Spoon another ¾ cup of marinara sauce on top of the zucchini, and spread evenly.
• Bake uncovered for 25 minutes, then top with the fresh mozzarella cheese and fresh basil leaves, if using, and return to the oven for another 10 minutes or until the cheese is melted and lightly browned.
• Remove from the oven and let cool for 10 minutes before slicing and serving.

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