Zucchini Lasagna is a delectable twist on the classic Italian dish. Layer upon layer of thinly sliced zucchini, gently cooked to perfection, effortlessly replaces traditional lasagna noodles. This wholesome alternative boasts a creative and innovative approach to a beloved recipe, creating a lighter and healthier indulgence. Packed with flavorsome ricotta mixture and topped with bubbly, golden-brown cheese, every bite is a delightful symphony of taste and texture. Indulge in this satisfying culinary masterpiece, guilt-free, as you savor the harmonious blend of flavors.
Serves 4-6
INGREDIENTS
FOR THE SAUCE:
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 (25- to 28-ounce) jars or cans tomato passata or crushed tomatoes
1/2 teaspoon kosher salt
FOR THE ZUCCHINI:
3 large zucchini (about 2 pounds total), ends trimmed
1 teaspoon kosher salt
FOR THE FILLING:
16 ounces whole-milk ricotta cheese (about 2 cups)
2 ounces coarsely grated whole-milk low-moisture mozzarella (about 1/2 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
1/4 cup finely chopped fresh basil leaves
2 cloves garlic, minced, divided
1 teaspoon finely grated lemon zest
1 large egg
Freshly ground black pepper
FOR ASSEMBLY:
4 ounces grated whole-milk low-moisture mozzarella cheese (about 1 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
Olive oil, for the baking dish
4 tablespoons thinly sliced fresh basil leaves, divided
INSTRUCTIONS
Make the sauce: Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the passata and salt, then use 1/2 cup water to rinse the jars; add that tomatoey water to the saucepan. Simmer gently until the oil rises to the top of the sauce, about 30 minutes. Taste and season with salt and pepper as needed, then remove from the heat to cool slightly.
Roast the zucchini: Meanwhile, cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat the oven to 450°F.
Line two rimmed baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes. Meanwhile, make the filling and prepare for assembly.
Make the filling: Stir all the filling ingredients together in a large bowl.
Prepare for assembly: Stir the remaining mozzarella and Pecorino for assembly together in a medium bowl.
Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9×13-inch baking dish with oil.
Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in two rows down the length of the dish. There may be a bit of space between the rows — that’s okay! Dot with half of the filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce (you will have sauce left over). Sprinkle with the mozzarella-Pecorino mixture.
Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving.
