Ingredients:

• 6 zucchini
• 16 oz whole milk ricotta cheese
• 1 1/2 c. parmesan cheese
• 2 eggs
• 1/2 tsp. garlic powder
• salt
• black pepper
• 24 oz tomato sauce
• 2 c. mozarella cheese
• Optional: pepperoni

Directions:

1. Preheat oven to 400℉.
2. Slice zucchini into 1/4″ strips to act as the lasagna zoodles. Then place them onto a baking sheet lined with paper towel to rid excess water.
3. Make ricotta mixture in a small bowl by combining the ricotta, 1/2 c. parmesan cheese, the eggs, the garlic powder, as well as salt and pepper to taste.
4. Spread a thin layer of tomato sauce on the bottom of a 9″ x 13″ baking dish.
5. Set down one layer of lasagna zoodles in the pan. Spread a layer of the ricotta mixer on top of the zoodles, followed by tomato sauce (covering all of the zucchini), and top with mozzarella cheese.
6. Repeat the layering process.
7. For the top layer of the lasagna top the zoodles with sauce and the remaining amount of parmesan cheese.
8. Bake until the zucchini is tender and the cheese is melted; about 25 minutes.

This was a delicious and filling meal!

For a pepperoni pizza inspired lasagna include the pepperoni amongst your layering!