Be sure to take to time to salt the zucchini slices to get the excess water out of it or it will make your lasagna too wet.
You can put as many layers as you want, just be sure to frequently alternate in sauce to keep it moist and ricotta or mozzarella cheese to hold it together.
Be sure to bake uncovered for the last 25 minutes to allow steam to escape and let it dry out a little.
Nutrition
Serving: 1slice | Calories: 203kcal | Carbohydrates: 17g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 602mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1279IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 8mg
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