Zucchini Lasagna
Serves 16
Ingredients
Marinara Sauce
- 4 tbsp canola oil
- 2 (16-oz each) cans plum tomatoes (San Manzano recommended)
- ½ small onion, sliced
- 1 tbsp salt
- ½ tbsp black pepper
- 6 basil leaves, whole or chopped
Egg Wash & Zucchini
- 3 zucchini, sliced lengthwise about ¼" thick
- 4 eggs
- ½ cup Romano cheese
- ½ tsp salt
- ½ tsp black pepper
- 2 cups flour for dredging
- 2 cups canola oil for frying
Ricotta Filling
- 1 lb ricotta cheese
- 1 egg
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup grated Romano cheese
- 2 tbsp chopped fresh parsley
Additional Ingredient
- 2 cups shredded mozzarella, divided
How-to
Make Marinara Sauce
- 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
- Meanwhile in a food processor, blend tomatoes for about 30 seconds or until just smooth
- Add the pureed tomatoes to the pot with the oil. Add the cooked onions. Season with salt and pepper
- 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
- 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
- Heat 2 cups canola oil or enough to fill a large skillet ½" on high heat
- Dredge zucchini slices in flour, then dip in the egg mixture
- Place in the hot oil and fry until golden brown, about 30 seconds each side
- Remove each piece to a tray lined with paper towels while assembling filling
Prepare Ricotta Filling
- 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
- Preheat oven to 375º
- Layer the bottom of a baking dish with some marinara sauce
- Place fried zucchini slices on top of sauce
- Top with another layer of marinara
- Next, spread with a layer of the ricotta filling
- Sprinkle with half of the mozzarella cheese
- Add a 2nd layer of zucchini slices going in the opposite direction of the 1st
- Top with another layer of marinara and another layer of mozzarella cheese
- Cover with foil and bake 25 minutes
- Remove from oven and let sit 10-15 minutes before serving