- 3 large garlic cloves
- 2 tablespoons unsalted butter
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried tarragon (or oregano)
- 2 teaspoons kosher salt, divided
- 2 teaspoons cornstarch (or arrowroot starch)
- 2 pounds zucchini (3 large or 5 small medium)
- 2 Â½ tablespoons chopped fresh thyme
- 2 teaspoons lemon zest (1/2 lemon)
- 1 Â½ cups ricotta cheese
- Â¾ cup shredded Parmesan cheese, divided
- 2 cups (7 ounces) shredded mozzarella cheese, divided
- Â¼ teaspoon ground nutmeg
- Fresh ground black pepper
- Preheat the oven to 450 degrees Fahrenheit.
- Prepare the sauce:
- Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute.
- Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, Â½ teaspoon kosher salt, and several grinds of black pepper.
- Remove Â¼ cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce).
- Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- Roast the zucchini noodles:
- Slice the zucchini into noodles Â¼ inch thick, using a knife or mandoline (if you have a mandoline, itâ€™s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
- Meanwhile, prepare the cheese filling:
- Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about Â½ tablespoon for topping the lasagna.
- To the bowl, add the lemon zest, ricotta cheese, Â½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, Â½ teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
- Turn down the oven:
- Turn down the heat to 375 degrees Fahrenheit.
- Assemble the lasagna:
- In a 9â€ x 9â€ baking dish (or similar volume baking dish), spread a Â½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about Â½ cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese.
- Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and Â½ cup of the remaining tomato sauce.
- Finally, top with a final layer of noodles, then another Â½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, Â¼ cup Parmesan cheese, and Â½ tablespoon fresh thyme.
- Bake the lasagna:
- Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375Â°F oven.
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