Zucchini Lasagna - Lasagne di Zucchine
A bowl of zucchini from the garden and a freshly made batch of Italian tomato sauce = the beginnings of a beautiful zucchini lasagna! This year I finally have a garden that is producing vegetables after years trying….yay! It is everything I have wanted for so long, and especially this year, it has been incredibly fulfilling. The mornings in the garden collecting vegetables with my babies have felt blessed and happy. Every piece we collect feels like a gift and we love eating tomatoes and beans right off the vine. We are constantly surprised at how fast and how much it is growing and how sometimes it seems like a completely ripe and ready vegetable seems to have appeared over night :) As the garden starts pumping out vegetables, I am starting to need to pump out creative ways to use them and zucchini just happens to be one of my favorites!
I can’t say that this is a low calorie dish but it is fantastic and a great way to use up the abundance of zucchini that a garden usually makes. It is definitely lighter than a traditional lasagna with pasta, but it is just as satisfying and feels like a great filling summer dish. It is also gluten free and happens to go great with wine, so everyone can be happy :)
Zucchini Lasagna
3 med to large zucchinis
Italian sausage, casings removed (omit this for a meat free dish)
1 batch Italian Tomato Sauce or approx 2 cups marinara sauce of your choice.
2 1/2 cups grated monterey jack or mozzarella cheese (not bagged pre-grated)
16 oz container of ricotta cheese
3/4 cup pecorino cheese finely grated
1 egg
2 Tbsp minced chives
3 - 4 large basil leaves torn into small pieces
1-2 Tbsp fresh parsley, chopped
Salt & pepper
Olive Oil
Trim the ends and Slice the zucchini into approx 1/8” slices. You can use a mandoline or do it by hand. Put a layer down on a towel or paper towels and sprinkle with a bit of the salt. Continue layering the rest of the zucchini and salt. Let sit for 10 min.
While the zucchini is resting with the salt, breakup and cook the Italian sausage in a frying pan until done. Add to the tomato or marinara sauce
Mix together the ricotta, egg, pecorino, chives, 3/4 of the basil and a little salt and pepper, set aside
Pat the zucchini dry with paper towels or a towel to get all of the water that the zucchini has let go.
Lightly coat a 2 quart baking dish with a bit of olive oil. Add 1/3 of the tomato sauce, then a layer 1/3 of the zucchini slices. Next spread on 1/3 of the ricotta mix and top with 1/3 of the grated cheese. Continue layering like this with the rest of the ingredients, ending with the grated cheese (It will look like it’s going to not fit, but it will.)
Cover with foil and bake in a preheated 375 degree oven for 30 min. Uncover and bake for 20-25 min more.
Let sit for 5-10 min and then sprinkle with the remaining basil and parsley.
Slice, serve and enjoy!
A little note on the zucchini - the finished product in this recipe will be kind of firmer. Personally I like the texture among the fillings but If you would like the zucchini to be softer you can bake the slices for 5 to 10 min or so before using them. Either way it will be yummy!
