Zucchini slices, about 2 large
16 oz. ricotta
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
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.
Mix the ricotta, egg, parmesan and basil together in a separate bowl.
Coat a 9x13 pan with olive oil, then add a very thin layer of marinara.
Then starts the layering of ingredients:
Almond flour (sprinkle)
Repeat until you have three layers
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.
Remove from oven and let rest for 15-20 minutes before cutting.