Zucchini Lasagna with Ricotta and Parmesan

This zucchini lasagna is a great way to use up summer squash. It's easy to make, and it's a delicious and healthy meal. The ricotta and Parmesan cheeses add a creamy and flavorful touch, while the mozzarella cheese provides a gooey and melted texture. The zucchini slices add a fresh and crunchy element to the dish.

I first came up with this recipe a few years ago when I was looking for a way to use up some zucchini from my garden. I had never made a zucchini lasagna before, but I was intrigued by the idea. I started by experimenting with different ingredients and flavors, and eventually came up with this recipe. I've been making it ever since, and it's always a hit with my family and friends.

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• 1 medium zucchini, sliced into thin strips
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped red pepper
• 1/4 cup chopped mushrooms

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, cook the onion, green pepper, red pepper, and mushrooms over medium heat until softened.
3. Stir in the ricotta cheese, Parmesan cheese, and mozzarella cheese.
4. Spread 1/2 of the zucchini slices in a greased 9x13-inch baking dish.
5. Top with the cheese mixture.
6. Repeat layers.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
8. Let stand for 10 minutes before serving.

Why It Works

• The thin zucchini slices cook quickly and evenly, and they add a delicate flavor to the dish.
• The ricotta and Parmesan cheeses provide a creamy and flavorful base for the lasagna.
• The mozzarella cheese melts and bubbles, creating a gooey and satisfying texture.
• The chopped onion, green pepper, red pepper, and mushrooms add a savory and flavorful element to the dish.