Zucchini Lasagne - A New Twist On Delish!

Skip the noodles! Trust me. Nature has provided plenty of options that you can still pull of the "lasagna" recipe without resorting to the flour-packed noodle. Many, including my family and everyone I've ever made this for, don't miss the noodles, but now prefer this over the traditional noodle version. I'm not claiming this recipe is light on calories. The cheese and sauce make sure that you're provided with an ample caloric intake. But eaten in moderation, this is a much lighter option. Tastier option. Better option. Healthier option. Just say "no" to noodles. 

Ingredients

Zucchini slices, about 2 large
16 oz. ricotta
2 eggs
1/4 cup basil, chopped
1 cup parmesan, shredded
2 cups mozzarella, sliced or shredded
1/2 cup almond flour (to avoid sloppy lasagne)
1 cup marinara, homemade preferably
Salt & Pepper
Instructions

STEP ONE:
Slice zucchini, thin, but not see-through. If you have a slicing device to use, that is best. It’s important to keep the slices fairly consistent in thickness.

STEP TWO:
Mix the ricotta, egg, parmesan and basil together in a separate bowl.

STEP THREE:
Coat a 9x13 pan with olive oil, then add a very thin layer of marinara.

STEP FOUR:
Then starts the layering of ingredients:
     Zucchini
     Almond flour (sprinkle)
    Ricotta mix
    Mozzarella
    Marinara
    Repeat until you have three layers

STEP FIVE:
Drizzle olive oil over the top layer of cheese. Cover with foil and bake in 400 degree preheated oven for 40 minutes. Remove foil and bake another 10 minutes.

STEP SIX:
Remove from oven and let rest for 15-20 minutes before cutting.