Recipe- Perfectly Baked Zucchini Lasagna

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.

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

Method

- 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.