Tuesday, October 4, 2011

Zucchini "Lasagna"

This isn't really lasagna at all...not even any lasagna noodles involved.  It's really pretty healthy actually!  Also, incredibly easy.  You could absolutely make homemade pesto if you would like, however I did not.  I am a horrible gardener.  I tried again this year and my tomato plants once again took over the rest of the garden space and crowded my basil - along with everything else.  And I really can't find any fresh basil in the store that looks good...so purchased jar of pesto it was!  Recipe found via pinterest...originally from Not Eating out in NY.  We had this with some baked Flounder topped with a little pesto and some tomatoes, sprinkled with garlic & parmesan.

Zucchini Lasagna (without the pasta sheets)(makes one square, 8″ x 8″ lasagna, or about 6 servings)
3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
1 egg
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste

Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.

Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.

Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto.

Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned (I actually cooked mine about 25 or 30 minutes...until the zucchini is tender). Let cool for at least five minutes and serve.

1 comment:

  1. Oooo I'm going to make this and use some of the pesto I freezed!!