Food and Recipes Veggies Squash Zuchinni Zucchini Lasagna Recipe Three cheeses and thin, woven strips of zucchini make this one-pan classic a crowd-pleaser, whether you're cooking Sunday supper or planning for the family reunion. Use a mandoline slicer, not a vegetable peeler, to cut the thinnest zucchini strips. Once you've sliced the squash, the lasagna is a snap to put together—just layer the ingredients and bake. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on February 16, 2022 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Tina Stamos Active Time: 30 mins Total Time: 1 hrs 50 mins Yield: 6 serves Ingredients 3 large zucchini (about 1 ¼ pounds) 2 teaspoons kosher salt 1 teaspoon extra-virgin olive oil 1 garlic clove, halved 12 oven-ready lasagna noodles (from a 9-ounce box) 4 cups marinara sauce (from a 42-ounce jar) 1 cup whole-milk ricotta cheese 1 ¼ cups Parmesan cheese, grated (about 2 ½ ounces) 8 ounces fresh mozzarella cheese, thinly sliced ¼ cup loosely packed torn basil leaves 1 teaspoon black pepper Directions Preheat oven to 375°F. Line a large baking sheet with paper towels. Using a mandoline, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture. Rub inside of a 13- x 9-inch (3-quart) glass baking dish with olive oil; rub entire inside surface with cut sides of garlic. Place 3 lasagna noodles in bottom of prepared dish. (They will not cover entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with 1⁄4 cup ricotta, 1⁄4 cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 1⁄4 teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and 1⁄4 cup ricotta. Top with 1⁄4 cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining 1⁄4 cup Parmesan and 1⁄4 teaspoon pepper. Cover with foil; bake in preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing. Print