Scrumptious Zucchini & Ricotta Pie

It’s zucchini season in the vegetable garden and this Zucchini & Ricotta pie is a perfect way to try something scrumptious with it. It is very similar to layering lasagna and takes approximately 3 hours from start to finish before serving it. I refrigerated it after cooking and reheated it the next day. It was excellent! I did make my sauce from garden tomatoes and used plant-based bacon.

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