3 medium to large sized Zucchini - peeled and sliced into thin strips
(about 1/8 of an inch)
1/3 cup Tofutti's Dairy Free Ricotta (found mine at Wegman's)
Sauce of your choice (make your own, I used Wegmans Grandma's Pomodora)
Salt, Pepper to taste
Other lasagna recipes call for ground meat (turkey or beef) I put mine on the side, you can also add in your veggies such as eggplant or mushrooms or spinach, it's really up to you I say use the recipe as a guide and let your own palette decide the rest!
2. Slice zucchini into thin strips, about 1/8 inch thick
3. Preheat the oven to 200 degrees
4. On a cookie sheet or in a big pan, place down paper towels, and your zucchini after you have salted them on both sides
5. SWEAT YOUR NOODLES - zucchini are very watery! I know it sounds as if your zucchini are going into a sauna, but don't skip this step otherwise you will end up with soggy watery mess and you will be shaming your lasagna
6. After 30-40 minutes, take your noodles out and squeeze dry with a paper towel, getting out any excess water, NOW the real fun starts
8. On the bottom of your "lasagna pan" create your first layer of noodles, then top with sauce, and some of the cheese mixture
9. Repeat the layering process making sure to alternate the way you lay the noodles, so if you started laying them East to West for the first layer, the next layer should be done North to South.
10. Make sure the top layer is noodles then sauce!
11. Bake in the oven at 350 for 25-30 minutes, more or less depending on your serving size!
12. Let the lasagna "sit" for a few minutes before cutting into it
13. BITE INTO PURE BLISS - pair with ground turkey and spinach on the side, that's what I did!