Zucchini Lagsagna ala ~DKBB~

Zucchini Lagsagna ala ~DKBB~

2 medium or 1 large zucchini

2 cups ricotta

½ cup grated parmesan, plus more for garnish

1 egg, beaten

Handful of chopped chives (fresh or dried)

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 jar of red sauce (your choice)

½ cup shredded mozzarella

• Mix ricotta, ½ cup parmesan, egg, chives, salt, and pepper together; set aside.
• Preheat oven to 375° F.
• Pour a bit of the sauce on the bottom of a 9x13 inch glass baking dish to prevent sticking.
• Peel zucchini and slice it in very thin slices lengthwise; pat each slice with a paper towel to absorb some of the extra moisture.
• Cover the red sauce in the baking dish with a layer of sliced zucchini, overlapping each piece just a bit.
• Scoop some of the cheese mix on top of the zucchini layer and smooth it out with a spatula.
• Add another light layer of red sauce, then sliced zucchini, then cheese mix; repeat one more time if you have the space.
• Top with a light layer of red sauce and the mozzarella cheese.
• Bake 25-30 minutes.
• Remove and garnish each serving with parmesan cheese.