Zucchini Lasagna (no meat)

4 medium zucchini, sliced into 1/4 inch slices
1/4 c parmesan cheese
2 c mozzarella, shredded
1 1/2 jars tomato sauce

Ricotta Filling
3 garlic cloves, minced
1 container Ricotta cheese
1/4 c parmesan cheese
1 egg
pinch of salt
1/4 teaspoon black pepper
1/4 cup fresh basil, chopped (for dried basil use 2 T)

Instructions

Preheat oven to 350. Slice zucchini into noodles.  Lay zucchini noodles on paper towels and sprinkle with salt and let sit for 10 minutes so zucchini sweats any access moisture. Use paper towels to press and dry zucchini noodles.

Mix all of ricotta filling ingredients together in bowl.

In a 9x13 baking dish/pan layer lasagna - thin layer of sauce, zucchini noodles, ricotta filling, and mozzarella cheese. Repeat until finished. On top layer with sauce, mozzarella cheese, and parmesan cheese.

Bake for 40 minutes uncovered then broil for 1 to 2 minutes until cheese is browned. Sprinkle with chopped fresh basil. Slice and enjoy!