Zucchini and Meatball Lasagna

Every time I make this lasagna I change up the recipe a little.  I have made this with only zucchini noodles and I have made it using a layer or two of no-boil lasagna noodles to add structure. I often use fresh meatballs with Italian seasoning, but you could use frozen meatballs if you thaw them before prepping this dish.

Ingredients:

2-3 zucchini sliced into ¼ inch slices

2 tablespoons Italian seasoning blend divided

12 large meatballs or 24 smaller meatballs

1 large jar marinara sauce of your choice

1-2 cups ricotta

1 egg lightly beaten

1-2 tablespoons chopped basil

2 cups shredded mozzarella divided

1 cup shredded parmesan cheese

Optional 3-6 no boil lasagna noodles

Directions:

1. Arrange zucchini slices in an even layer and spray with olive oil spray and sprinkle with Italian seasoning.  I prefer to air fry the slices in a single layer for 8 minutes in a few batches.  You can roast these at 350 for 15 minutes to soften them as well.
2. Sauté the meatballs over medium heat turning often until lightly browned if using uncooked meatballs.  Let meatballs cool and then slice in half.
3. Mix ricotta, egg, 1 tablespoon Italian seasoning, basil, and 1 cup shredded mozzarella cheese.
4. Spread a thin layer of marinara sauce in the base of a 9×13 pan.
5. If using no boil noodles lay 3 in the base of the pan. If not arrange the zucchini slices in a single layer. 
6. Spread meatball halves over the zucchini slices.
7. Place dollops of the ricotta mixture over and around the meatballs.
8. Place another layer of zucchini slices (or no bake noodles) over the ricotta layer.
9. Pour marinara sauce over the zucchini slices and top with shredded mozzarella and parmesan cheese. (I have used sliced cheese that I cut into strips to top this lasagna too).
10. If baking immediately cover with aluminum foil (spray with olive oil to prevent the cheese from sticking) and bake at 375 for 25 minutes. Then remove the foil and bake for an additional 5 minutes. 
11. If prepping in advance and refrigerating bake for 45 minutes then remove the foil and bake for 5-10 minutes to melt the cheese.
12. Note: I often broil on high for an additional 3-5 minutes at the end to lightly brown the cheese.