Monday, March 26, 2012

Meatless Monday, Zucchini Lasagna

Two weeks ago, I posted this Zucchini Lasagna  in the meal plan because zucchini was on sale that week. I picked up some zucchini myself and whipped this up. I also made the ricotta from scratch!!!!!!!!!!!!!!!!!!!!!!!! I'll be sharing that with you tomorrow, (you can find the recipe here) but take it from me... Once you've had this ricotta, you won't ever buy it from the grocery store again!

My husband and I loved this lasagna. The pesto with the homemade ricotta, Parmesan and zucchini made a perfect combo. This also didn't take too long to put together! Make sure you slice the zucchini as thinly as the recipe specifies. If you have a hard time though, just cook the lasagna a little longer until the zucchini is tender.

I would serve this with a protein, so since it's meatless Monday I'd go with Sauteed Cannellini Beans but you could also serve this with a simple fish or chicken on any other day ;)

Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)

3-4 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 (I used 1T and brushed it on with a pastry brush)
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 about 30 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. Sound like a broken record.

Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.

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