Use KitchenAid Sheet Cutter Attachment with the “thick” slice blade to cut sheets of zucchini. Alternatively you could slice lengthwise with a mandolin slicer or slice as thinly as possible lengthwise with a knife.
Sprinkle the zucchini sheets with 1 teaspoon salt and place in a colander over a platter. Allow the zucchini to rest for 20-30 minutes to release some moisture. Rinse the zucchini and drain.
Cut the zucchini into lengths that will fit your grill pan. Grill the zucchini for about 30 seconds on each side until the surface of the zucchini looks fairly dry and has some nice grill marks. This will help reduce the moisture amount in the zucchini. Lay them flat until ready to assemble. (Can do this a day in advance, layer them between waxed paper and refrigerate.)
Preheat oven to 375 degrees F.
Remove the sausage from the casing and brown in a 12” skillet. Add marinara sauce to sausage and bring to a low simmer.
In a mixing bowl, stir together ricotta cheese Parmesan cheese, Italian seasoning, ½ teaspoon salt, pepper and egg.
In 2 1/2-quart rectangular baking dish, spread a little marinara sauce on the bottom of the dish, add a layer of zucchini sheets. Spoon on some ricotta mixture and spread slightly. Add another layer of zucchini sheets perpendicular to the last zucchini sheets. (The criss-cross layering will add stability.)
Spoon some of the marinara mixture over, then add another layer of zucchini sheets. Continue layering until you run out of ingredients or run out of pan space.
Top with the mozzarella cheese and bake for about 45 minutes or until bubbly and cheese is melted and browned.
Allow to rest for at least 10-15 minutes before cutting.
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Grilled Zucchini Lasagna https://www.epicuricloud.com/?p=1689 February 25, 2018