If you’re blessed with an abundance of zucchini at this time of the year, here’s a recipe that makes good use of this delicious and versatile vegetable. Also, the dish can be prepared and frozen, then cooked at a later time.
Zucchini Lasagna
Ingredients:
3 large zucchini (about 1-1/4 lb.)
2 tsp. kosher salt
1 tsp. extra-virgin olive oil
1 garlic clove, halved
12 oven-ready lasagna noodles
4 cups marinara sauce
1 cup whole-milk ricotta cheese
1-1/4 cups Parmesan cheese, grated
8 oz. fresh mozzarella cheese, thinly sliced
¼ cup loosely packed torn basil leaves
1 tsp. black pepper
Directions:
1. Preheat oven to 375 degrees. Line a large baking sheet with paper towels. Using a mandoline slicer, shave zucchini lengthwise into very thin strips. Place about one-third of the strips in a single layer on paper towels; sprinkle evenly with about one-third of the salt. Top with another layer of paper towels; repeat process twice. Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
2. Rub inside of a 13- x 9-inch (3 quart) glass baking dish with olive oil; rub inside surface with cut sides of garlic.
3. Place 3 lasagna noodles in bottom of prepared dish. (They will not cover the entire surface but will expand when cooked.) Top with 1 cup marinara sauce, spreading evenly to cover noodles. Top evenly with ¼ cup ricotta, ¼ cup Parmesan, and 2 ounces mozzarella. Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and ¼ teaspoon pepper. Repeat layers twice. Layer with remaining 3 noodles, 1 cup marinara sauce, and ¼ cup ricotta. Top with ¼ cup Parmesan and remaining 2 ounces mozzarella. Arrange remaining zucchini strips on top in a lattice design. Sprinkle with remaining ¼ cup Parmesan and ¼ teaspoon pepper.
4. Cover with foil; bake in a preheated oven 45 minutes. Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more. Let stand at least 15 minutes before slicing.
Notes: I made a few changes in the recipe when I made it the first time, and I made a few more changes when I made it the second time.
I made the recipe with three layers, instead of four, so I used fewer lasagna noodles. I combined the ricotta and the Parmesan, similar to my regular lasagna recipe. I used regular lasagna noodles and cooked them first. And I used dried basil leaves. I used the same amount of the other ingredients. I did not make a lattice of the zucchini strips, although it would make an impressive presentation. I cooked it at 350 degrees, uncovered, for 45 minutes. Then I let it sit about 10 minutes before cutting.
The second time I made the recipe, I did not have access to a mandoline slicer, so I cut the zucchini in 1/4 inch rounds, but de-moisturized them in the same process as before. I actually liked the rounds because cutting the lasagna was easier and the rounds were bite-size.
Enjoy!
The original recipe came from Southern Living Magazine.
