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      Zucchini Lasagna

      Zucchini Lasagna

      Serves 6


      2 medium zucchini

      1 1/2 cups ricotta cheese

      1/4 teaspoon extra virgin olive oil

      1 pound fresh mozzarella, sliced

      freshly ground black pepper to taste

      1 tablespoon oregano, chopped

      bread crumbs as needed

      For the sauce:

      1 28-ounce can whole peeled plum tomatoes

      2 tablespoons extra virgin olive oil

      1 onion, minced

      1/4 teaspoon red pepper flakes

      2 tablespoons oregano, chopped

      2 teaspoons coarse salt

      Method of Preparation:

      1.Preheat oven to 375 degrees F.

      2.For the sauce, pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes add the tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.

      3.Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta and mozzarella. If mixture seems too wet, sprinkle with breadcrumbs. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.