Lasagna is a comfort food everyone should have in their arsenal. A statement defended by the dish’s long, albeit varied, history starting around the Middle Ages. The combination of melted cheese layered between hearty noodles warms you inside & out, while serving as a low-fuss dish to share. Strips of grilled zucchini form our noodle base, while swiss chard fills the inner layer with its spinach-like taste & excellent texture. Sun-dried tomatoes add a bit of zing to the marinara sauce, while creamy ricotta and grated parmesan mix together for a nutty, yet sweet counter flavor. I love to make this dish in duplicate, as leftovers are coveted.
Please note, you will need to prepare Sun-Dried Tomato Marinara for this recipe.
Preheat oven to 400 degrees.
Slice zucchini lengthwise into ¼” strips, a mandoline slicer works well here, but is not necessary.
Brush olive oil over sliced zucchini.
Preheat grill pan over medium-high heat for five minutes. *
Working in batches, cook zucchini flipping midway, until softened.
While zucchini cooks, heat a large skillet over medium heat.
Add remaining olive oil and chard, sautéing until wilted.
In a ceramic baking dish, layer ⅓ of the grilled zucchini strips, topped with ½ cup of marinara, add ½ of the cooked chard, ⅓ cup of ricotta and ⅓ cup of parmesan.
Repeat, creating another layer.
Finish with the remaining zucchini, marinara, ricotta and parmesan.
Bake uncovered for 20 minutes.
Rest for 10 minutes before serving. **
Naturally low-carb & gluten-free
* You can substitute an outdoor grill or large skillet.
** The zucchini may continue to shed water during baking. If so, use a baster to remove excess fluid from the pan.