Loaded Veggie Lasagna

Maybe it's summer, or maybe it's my pregnancy, but I've been loving zucchini these days. One of my favorite ways to enjoy zucchini is in a veggie lasagna. Of course, it's got to be gluten free around here so I simple omit the noodles and pile on the veggies. All of the recipes I've found are fabulous with the layers of zucchini and sometimes carrots... but something was missing. 
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Broccoli.
 
And not broccoli with the zucchini, broccoli ricotta. My kids don't even realize it's there, but it adds amazing color and nutrients. And if you want to really take it to the next level, you can add some spinach to the ricotta as well!
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Start by grilling your zucchini slices. This helps you avoid zucchini lasagna soup.
 
While the zucchini is grilling, cook one cup of broccoli. I used organic frozen broccoli and microwaved it, or you can sauté fresh broccoli. Then send it through the food processor. I used my nutribullet to turn it into a pure.

Next, mix ricotta with one egg, 1 tsp Italian seasoning, a pinch of salt and your broccoli pure. 
 
By now you should be able to pull the zucchini off the grill. Charred zucchini doesn't compliment this dish, trust me in working on my grill skills ;)
 
Pour some sauce into the bottom of an 8x8 pan. Add a layer of zucchini, then ricotta, then zucchini, and more sauce.
 
Bake in the oven for about 30 minutes uncovered. Then pull it out and top with extra mozzarella cheese for another 5 minutes.
 
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Enjoy, and pat yourself on the back for eating your veggies!

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