Italian Vegetarian Zucchini Lasagna Recipe

2 whole zucchinis (~2 cups)

2-3 roma tomatoes (~1 cups)

2 cups of part-skim ricotta cheese

1/2 cup of fresh basil

1 tsp of garlic powder

1/4 tsp of salt

1/2 tsp of fresh oregano

2 tbsp of parmesan cheese

1/8 tsp of chili flakes (optional)

Preheat the oven for 375F (190C)

Line the lasagna pan with parchment paper (optional – will make removing the lasagna easier)

To create the zucchini lasagna pasta, slice the zucchini vertically with a 1/8″ width. You will need about 15-20 pieces.

Slice the tomatoes to the size of 1/4″ patties (about 16 pieces)

First layer the bottom of the pan with the zucchini slices, secondly add and flatten out 1 cup of ricotta cheese, add your tomato slices, spices, and repeat the layer process. Lastly, add the parmesan cheese as the last layer.

Place tin foil on top of the lasagna but keep it loosely wrapped to let some of the water evaporate.

Bake for 1 hour.

Take the lasagna out of the oven, remove the tin foil, and drain out excess water from the pan.

Put the lasagna back into the oven for another 20 min (without the tin foil) until the cheese turns to a golden brown color.

Remove from the oven (you may need to drain out the excess water again) and let it sit for 10 min before serving.