2 c. ricotta
1/2 c. grated pecorino or parmesan cheese
6 garlic cloves, peeled and diced
2 Tbsp. fresh basil, chopped (reserve a little for garnish)
1/2 tsp. salt
pinch black pepper
2 Tbsp. Medium EVOO (plus a little extra for garnish)
1 c. mushrooms, chopped
24 oz. jar marinara sauce
4 zucchini, thinly sliced
1 1/2 c. mozzarella
Preheat oven to 400 F. Place ricotta on a large square of cheese cloth or in the centre of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible, discard liquid.
Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine. Spoon 1/2 of the marinara into the bottom of a casserole dish and begin layering the lasagna.
Start the first layer with a single, slightly shingled row of sliced zucchini. Spread zucchini with ricotta mixture, (about 1/4 cup) and sprinkle with a little mozzarella.
Repeat this process, filling the casserole 3/4 of the way to the top. For the final layer, weave or interlace zucchini and sprinkle with any remaining mozzarella.
Bake for 20 - 30 minutes or until firm. Slice and serve, garnish with a little fresh basil and a drizzle of EVOO. Vegetarian and gluten free!
Serves 4 - 6