4-5 medium-large zucchinis, sliced thin
1/2 cup parmesan cheese
3 cups mozzarella shredded
3 cups tomato sauce - sugar free
2 teaspoon fresh oregano
3 Tablespoons fresh basil
3 garlic cloves, minced
1 1/2 cups ricotta cheese
1/4 cups parmesan cheese
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for dried basil use 2 Tablespoons)
Preheat oven to 190 c.
arrange zucchini slices on sheet pan lined with grease proof paper.
Sprinkle with sea salt – let sit for 5-10 minutes.
Use paper towels to press and dry zucchini.
Then bake noodles for 8-10 minutes – pat them dry when finished baking.
in a bowl, mix all of ricotta filling ingredients together.
Layer ingredients: In a baking dish, layer lasagna: spread a thin layer of sauce on the bottom of the dish, add layer of cooked zucchini, thin layer of cheese filling, and mozzarella cheese & little parmesan, and generous sprinkle of freshly cut oregano & basil.
Repeat each step until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.
Leave dish uncovered and bake for 40-45 minutes, then put on HIGH for 1 to 2 minutes until cheese is browned. Slice and serve.