Zucchini lasagna is a veggie, protein and flavor packed healthy dinner! Like all lasagna, it makes a great freezer prep meal and will make enough to feed everyone!
1. Zucchini is extremely watery, you must remove excess water. This is part of what makes this recipe time consuming but so worth it. I tried both methods baking the zucchini for 15-20 minutes & salting it for 10 minutes. I thought the baking was worth it as far as how much drier it made the zucchini.
2. I opted to use whole milk ricotta and a little less mozzarella for more flavor. (Trust me I bought the fat free ricotta and the whole milk ricotta. Fat-free taste like cardboard paste, treat yo self and get the good stuff.
3. Look for no sugar added and no oil marinara like TJ's traditional marinara.