📖 Instructions

1. Preheat your oven to 350°F (175°C). Grab that 9x13 inch baking pan and give it a light greasing with olive oil – trust me, this prevents sticking!
2. Time to prep the zucchini! Wash and peel those zucchinis. Slice them into thin rounds (about 1/8 inch thick). If you have a mandoline, use that for even slices. If you don’t own a mandoline, don't panic! Use a sharp knife and go slow. Your patience will be rewarded!
3. In a large bowl, combine the ricotta cheese, grated Parmesan cheese, egg, and a generous pinch of salt and pepper. Mix it up until it’s nice and smooth. Mmm, cheesy goodness!
4. Now comes the fun part – layering! Spread a thin layer of marinara sauce on the bottom of the prepared baking pan. Arrange a single layer of zucchini slices over the sauce, slightly overlapping them.
5. Spoon about 1/3 of the ricotta mixture over the zucchini layer. Top that with another 1/3 of the marinara sauce, then another layer of zucchini. Repeat this layering process: ricotta, marinara, zucchini. Finish with the remaining ricotta cheese and a final sprinkle of grated Parmesan.
6. Cover that masterpiece of yours with foil and pop it into the preheated oven. Bake for 45 minutes, then remove the foil and bake for another 15-20 minutes, or until golden brown and bubbly. Watch closely during those last few minutes!
7. Let the lasagna rest for at least 10 minutes before slicing and serving. This is important, it lets everything set and makes it easier to slice without a messy collapse!