When zucchini is bountiful, use it in place of some pasta in a comforting, indulgent zucchini lasagna.
It’s totalcomfort food, and a unique twist on a weeknight favorite.
Layers of zucchini elevate and transform this cold weather meal into a dish that can be enjoyed year-round.
Credit:Antonis Achilleos; Prop Stylist: Kay E. Clarke; Food Stylist: Tina Stamos
Whether you’re cookingSunday supperor planning for the family reunion, this lasagna is sure to be a hit.
Use a mandoline slicer, not a vegetable peeler, to cut the thinnest zucchini strips.
Once you’ve sliced the squash, thelasagnais a snap to put togetherjust layer the ingredients and bake.
Salting the zucchini before layering into the lasagna is a great way to pull out excess moisture.
Slice zucchini:
Line a large baking sheet with paper towels.
Using a mandoline, shave zucchini lengthwise into very thin strips.
Top with another layer of paper towels; repeat process twice.
Let stand 10 minutes; gently press strips with paper towels to remove excess moisture.
Layer lasagna:
Place 3 lasagna noodles in bottom of prepared dish.
(They will not cover entire surface but will expand when cooked.)
Top with 1 cup marinara sauce, spreading evenly to cover noodles.
Top evenly with 14 cup ricotta, 14 cup Parmesan, and 2 ounces mozzarella.
Cover with about one-fourth of the zucchini strips; sprinkle with about 4 teaspoons basil and 14 teaspoon pepper.
Layer with remaining 3 noodles, 1 cup marinara sauce, and 14 cup ricotta.
Top with 14 cup Parmesan and remaining 2 ounces mozzarella.
Arrange remaining zucchini strips on top in a lattice design.
Sprinkle with remaining 14 cup Parmesan and 14 teaspoon pepper.
Bake lasagna:
Cover with foil; bake in preheated oven 45 minutes.
Remove foil; bake until top is lightly browned and noodles are tender, about 20 minutes more.
Let stand at least 15 minutes before slicing.
