Zucchini Lasagna

By Bellacucinam

Ingredients

• filling:
• 1 giant zucchini (ours was about 2 pounds)
• kosher salt
• 1 pound ricotta cheese
• 1 whole egg and 2 egg yolks
• 1 cup parmesan cheese
• 1 tsp salt
• 2 Tbsp chopped parsley
• 1 tsp chopped fresh oregano
• 1 tsp chopped rosemary (optional)
• freshly ground black pepper
• pinch fresh ground nutmeg (about 3 grates)
• the rest:
• 2 about 2 cups Marinara sauce
• 1 cup grated carrot
• small handful chopped basil
• 1 large ear of corn, kernels cut from cob
• ½ to 1 lb fresh mozzarella

Details

Adapted from houseboateats.com

Preparation

Step 1

Using a mandoline (or a knife if you must), slice the zucchini lengthwise into long sheets. Use the thinnest setting you can while still getting a full-length cut, about 1/8-inch thick. Spread the zucchini out onto racks or baking sheets in a single layer and generously sprinkle with kosher salt on both sides, rubbing the salt in with your fingers. Let sit for about 30 minutes to draw out some moisture. Lay out one or two large kitchen towels. Rinse each piece off under running water and use your fingers to “squeegee” off excess water. Place the rinsed zucchini slices on the kitchen towels and cover with another towel and pat dry (we found running a rolling pin over the top to be effective). Reserve until ready to assemble the lasagna.

Prepare the filling by mixing the ricotta, egg, egg yolks, parmesan, salt, parsley, oregano, rosemary, pepper, and nutmeg in a bowl. Refrigerate until needed. (The nutmeg can be a really wonderful “secret ingredient” addition to your lasagna, but you don’t want to add so much that you can actually discern the taste of nutmeg.)

Preheat oven to 350˚F.

Note: if using pasta, prepare a large pot of salted boiling water and bowl of ice water. Before adding each sheet of pasta to the lasagna, do the following: Boil 1 or 2 sheets at a time in the water for no more than 2 minutes, remove with a spider or other strainer and plunge into the ice water to stop the cooking. Then sandwich it flat between two kitchen towels and pat dry before adding to the lasagna.

Assemble the lasagna: Lightly oil a 13 x 9 inch Pyrex baking dish and add one layer of zucchini slices. If including pasta, use pasta for the bottom layer instead, slightly overlapping each sheet in a single layer. Spread a thin layer of marinara over the bottom layer. Add another layer of zucchini/pasta (if using pasta, alternate between adding layers of zucchini and pasta). Spread half of the ricotta mixture evenly over the dish using a spatula. Add another layer of zucchini/pasta. Add marinara, and then add half of the mozzarella, broken into small pieces. Add zucchini/pasta. Add marinara, and then add the carrot, corn and chopped basil in a thin layer (divide this into two layers if it’s too bulky). Continue layering the lasagna with zucchini/pasta and alternating layers of marinara, filling, marinara with mozzarella, or veggies until you have used up all of the ingredients, or the pan is full. Finish with a thin layer of marinara and some mozzarella if you still have some left.

Bake for 1 hour at 350˚F. Remove from oven and let cool to room temperature. If you won’t be serving within a couple hours, put the lasagna in the fridge for 2 or 3 hours, or overnight, covered with plastic wrap.

When you are 1 hour away from serving, top the lasagna with another layer of marinara and cook at 350˚F for 1 hour. Cool slightly and serve with more fresh marinara and freshly grated parmesan cheese.