Zoodle Lasagne

Name: Zoodle Lasagne
Ingredients: 4 zucchini; 1 1/2 cups homemade or store-bought tomato sauce; 2/3 cup shredded mozzarella cheese; 1 1/2 cups bechamel sauce; 1 cup grated Parmigiano Reggiano cheese; 1/4 cup fresh basil, chopped

6 ingredients

5 steps

Ingredients

4 zucchini
1 1/2 cups homemade or store-bought tomato sauce
2/3 cup shredded mozzarella cheese
1 1/2 cups bechamel sauce
1 cup grated Parmigiano Reggiano cheese
1/4 cup fresh basil, chopped

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3

Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4

Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5

Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.