Hi there you all– I’m loving this zucchini lasagna because it’s a little lighter than my heavy duty standard, filled with sausage and all that spicy tomato. I think this must be the summer version of lasagna– just in time for when all those zucchini start ripening in your side yard.
And it’s easy with no bake noodles, a sauce you just whiz up in the blender and grated zucchini that you don’t have to cook ahead. You pretty much just throw it together– and make a salad while it’s in the oven– summer dinner!
P.S. I know it’s not summer yet. But all the teachers at school (that’s me) are anticipating summer break around the corner (and the kids are too!). I guess it’s just on my mind!
EASY ZUCCHINI LASAGNA
1/4 cup parmesan romano, grated
2 tab. bread crumbs
1/4 pine nuts
15 oz. ricotta cheese
1/2 cup parmesan cheese
1/2 cup milk
3 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
16 oz. fresh mozarella, broken into small bit with you fingers
2 cups zucchini, grated (2 small)
2 cups yellow crooked neck squash, grated (2 medium)
9 non-cook lasagna noodles (I use Barilla)
Mix the 1/4 cup parmesan and 2 tab. breadcrumbs and set aside. Hold on to the pine nuts til later.
With a blender (or stick blender or food processor), mix together the ricotta, parmesan, eggs, milk, garlic, basil, salt and pepper– into a creamy sauce.
Then in a 8″x10″ baking dish layer the ingredients:
First, a thin layer of sauce, then 3 noodles-side by side, the zucchini & squash, mozarella and then 1/3 of the remaining sauce.
Do a second layer and then a third. To them all off with the parmesan mixed with the bread crumbs. Cover it closely with foil (try not to touch the top of the lasagna with the foil– it will stick). And pop it into a 375 degree over for 45 minutes.
Pull out the lasagna. Take off the foil. Sprinkle on the pine nuts and cook 10 minutes more to brown the top a bit.
When you take it out of the oven, let it sit about 15 minutes before you dig into it so it will firm up a bit. Oh yumm.