The Italian traditional zucchini lasagna

The zucchini lasagna

A picture of a meat lasagna... Actual picture from this recipe to follow.

This lasagna recipe for lasagne di zucchine is 100% italian; in fact this recipe would also satisfy vegetarians or even many strict low-carb diets. In this version we simply omit any pasta, as will be using zucchini slices instead, this recipe also skips protein such as meat or fish; yet it does taste very good!

Ingredients:

2 teaspoons extra virgin olive oil
1 medium yellow onion, chopped
2 teaspoons minced garlic
3 cups tomato or marinara sauce
3 tablespoons chopped fresh basil
6 medium-sized zucchini
1 egg lightly beaten
1/2 cup breadcrumbs
black pepper to taste
1 lb. ricotta
3 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
1 cup grated mozzarella cheese

Instructions

Step 1 - Prepare and cook the zucchini

Slice the zucchini lengthwise into slices about 1/4 inch thick. In a large heavy-bottomed saucepan, bring the oil to heat over medium heat setting and sauté the onion and garlic until transparent. Add the tomato sauce and basil and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes. Remove saucepan from the heat and set aside.

Step 2 - Bake the zucchini

Preheat the oven to 425 ˚F. Line a baking tray with baking paper. Arrange in a single layer slices of zucchini. Brush the sides facing up with about a tablespoon of egg white, then sprinkle the slices evenly with the breadcrumbs and pepper.

Bake for 20 minutes or until zucchini are golden and crisp. Remove the pan from the oven and set aside until it cools down enough for you to be able to handle them. Reduce the oven temperature to 350 ˚F. In a medium-sized bowl, stir together the ricotta, egg white left, three tablespoons of the parsley and Parmesan.

Step 3 - Assembling the lasagna

Grease up your favorite lasagna pan you will be using. Spread evenly about a third of the tomato sauce and basil in the bottom of the pan. Place over it about half the zucchini in a single layer, cutting the ends to fit the pan if necessary. Spread some ricotta mixture evenly over the zucchini. Sprinkle generously with mozzarella, then pour over half what is left of the tomato sauce. Over the tomato sauce one more layer of zucchini, the remaining sauce, plenty of grated mozzarella, and finally the Parmesan cheese.

Bake for 35 to 45 minutes. If the top of the lasagna was to brown too quickly, cover the pan with aluminum foil, placing it so that the cheese doesn't touch the foil.

Let stand for 15 minutes before serving.