3 large zucchini with skin, sliced horizontally (about ¼ inch thick)
1 ¾ cups fresh ricotta cheese
1 cup grated Parmigiano Reggiano (don’t use cheap Parma)
¾ cup grated fresh mozzarella cheese
1 ¼ cup finely chopped cremini mushrooms
2 large carrots finely chopped
2 stalks of celery finely chopped
2 large garlic cloves pressed
¼ cup chopped shallots
3 cups spinach chopped
2 tablespoons Extra Virgin Olive oil
¼ teaspoon of Himalayan Pink sea salt
I cup of your favorite homemade tomato Sauce
4 Large Basil leaves
Preheat oven to 425 degrees
Preparing the Filling.
1- Heat the two tablespoons of olive oil over medium heat, then add the garlic and shallots. Cook about 2 minutes
2- Add the carrots, celery, mushrooms, and spinach. Stir occasionally
3- Cook the mixture 10-15 minutes uncovered.
4 – Remove from heat and let cool. Drain excess liquid for mixture.
5- Place the fresh Ricotta in a large mixing bowl and stir in the cooled veggie mixture. Combine thoroughly
6- Stir in the Parmigiano and sea salt until combined.
Preparing the Zucchini
1- Cut the zucchini lengthwise, creating slices that are roughly ¼ inch thick.
2- Place a colander over a large bowl. Put the cut zucchini in the colander and sprinkle with sea salt. Cover with plastic wrap for 30 minutes. (Steps 2-5 are very important to remove some of the water from the zucchini. Otherwise it will not hold together and you will be left with a sloppy mess after you bake it.)
3- Press zucchini slices between two pieces of paper towel.
4-Place cut zucchini slices on a large cookie sheet and roast for 5 minutes at 425. Repeat until all the slices have been roasted. Let cool so you can handle the slices.
5- Remove the zucchini strips for the cookie sheet and press between two paper towels.
You’re ready to put it all together
Reduce the oven temperature to 375
1-Lightly coat the bottom of a baking dish with some of the tomato sauce. (Less is more in this case.)
2- Place zucchini strips side by side until the bottom of baking dish is covered.
3- Add a layer of the cheese/ veggie filling.
4- Repeat steps 2 and 3 until you have used all the mixture.
5- Cover the top layer of zucchini with Roasted tomato sauce.
6- Cover the sauce with mozzarella cheese.
7- Sprinkle with torn basil leaves and freshly ground pepper
8-Tightly cover with tin foil and bake for 30-45 minutes depending on your oven.
9-Remove from oven and let stand approximately 10 minutes uncovered before cutting.
10-Cut the lasagna straight down the middle first.
Then cut across, in between the zucchini slices making a total of 6 servings, each consisting of two zucchini slices.
Note: If you let this sit over night in the refrigerator it pulls together nicely. Then reheat and serve. I think most baked Italian dishes are always better the second day.
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