Ingredients

16 oz. zucchini, coarsely shredded
1 Tbsp. salt
1 medium onion, thinly sliced
4 Tbsp. unsalted butter
1 garlic clove, finely chopped
1/3 cup basil leaves, torn into small pieces
1/2 cup BelGioioso Ricotta con Latte® cheese
1 large egg, beaten
1/2 cup BelGioioso Parmesan cheese, grated and divided
6 lasagna noodles, boiled 4 minutes and drained well
16 oz. BelGioioso Fresh Mozzarella cheese, sliced

Directions

Preheat oven to 400°F. Toss salt with zucchini; drain in colander for 30 to 45 minutes. Squeeze out excess water. Cook onion in 3 Tbsp. butter over medium-low heat until soft but not browned. Add zucchini and garlic; continue to cook until very tender, about 10 minutes. Remove from heat, stir in basil and let cool. Stir BelGioioso Ricotta con Latte® and egg together. Add to cooled zucchini mixture and stir in 1/4 cup BelGioioso Parmesan. Set remaining Parmesan aside. Use 1/2 Tbsp. remaining butter to grease 9" x 5" loaf pan. Set remaining 1/2 Tbsp. butter aside to use as topping for lasagna.

To assemble lasagna in buttered pan, layer 2 blanched noodles, cut to fit with slight overlapping, in pan bottom. Add 3/4 cup zucchini filling, spread evenly. Sprinkle with 1 Tbsp. Parmesan and top with 6 slices of BelGioioso Fresh Mozzarella in single layer. Repeat layer and add a final layer of noodles and zucchini filling. Coarsely chop remaining Fresh Mozzarella slices; arrange over filling. Sprinkle with remaining Parmesan and dot with pieces of butter. Cover pan with foil and bake for 20 minutes. Uncover pan; return to oven for 10 minutes or until bubbling hot. Let stand for 20 minutes to set. Cut into slices and serve.