How-to
Make Marinara Sauce
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Add canola oil to a saucepan over medium-high heat. Add onions and sauté onions until soft and translucent, about 5 minutes. Remove from pan and set aside. Do not discard pan with oil
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Meanwhile in a food processor, blend tomatoes for about 30 seconds or until just smooth
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Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
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Bring to a boil then lower heat and let simmer for approximately 45-60 minutes over medium-low heat, adding a few (whole or chopped) basil leaves after 45 minutes
Note:This recipe makes more sauce than you will need for the lasagna but extra can be stored in individual containers and refrigerated for use within 1 week, or freezed for up to 3 months
Make Egg Wash & Fry Zucchini
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For the egg wash, using a fork mix 4 eggs, ½ cup grated Romano cheese, ½ tsp salt and ½ pepper in a large bowl and set aside
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Heat 2 cups canola oil or enough to fill a large skillet ½" on high heat
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Dredge zucchini slices in flour, then dip in the egg mixture
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Place in the hot oil and fry until golden brown, about 30 seconds each side
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Remove each piece to a tray lined with paper towels while assembling filling
Prepare Ricotta Filling
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In a large bowl, using a fork mix 1 lb ricotta cheese, 1 egg, ½ tsp pepper, ½ tsp salt, ⅓ cup grated Romano cheese and chopped fresh parsley
Assemble & Bake Lasagna
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Preheat oven to 375º
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Layer the bottom of a baking dish with some marinara sauce
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Place fried zucchini slices on top of sauce
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Top with another layer of marinara
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Next, spread with a layer of the ricotta filling
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Sprinkle with half of the mozzarella cheese
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Add a 2nd layer of zucchini slices going in the opposite direction of the 1st
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Top with another layer of marinara and another layer of mozzarella cheese
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Cover with foil and bake 25 minutes
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Remove from oven and let sit 10-15 minutes before serving