Prep: 40 mins – Cook: 50 mins – Total 1 hour 30 mins
2 tablespoons olive oil
1 small sweet onion diced
3 garlic cloves minced
28 oz. – 800 g canned diced tomatoes
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ cup chopped fresh basil
¾ teaspoon sea salt
3 large zucchini cut into ⅛ inch strips (see notes)
sea salt to taste
1 ½ cup part-skim ricotta
1 large egg
¼ cup grated parmesan
16 oz. – 450 g mozzarella sliced
Freshly ground pepper to taste.
Preheat oven to 375F / 190 C degrees. Grease a 9×13 inch pan, set aside.
In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic, stirring often, for 3-4 minutes or until onions begin to soften. Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper, to taste. Bring to a boil, then simmer for 30-35 minutes or until mixture begins to thicken.
In the meantime, lay out sliced zucchini on a cutting board or surface. Salt the zucchini and set aside for 10 minutes until it starts to create moisture. Use a paper towel to dry zucchini and set aside.
To parbake zucchini: lay out zucchini strips in one even layer in 9×13 dish, bake for 5-7 minutes or until it begins to soften and become tender, then set aside. Repeat in batches until all zucchini is parbaked.
In a small mixing bowl, whisk together ricotta, parmesan and egg. Mix until well combined.
Using the same 9×13 dish from before, begin layering lasagna: Spread about ½ cup tomato sauce evenly over the bottom, layer zucchini strips to cover, spread ½ cup ricotta mixture overtop, then layer mozzarella cheese slices. Repeat the same layers ending with mozzarella on the top layer. Sprinkle with sea salt and freshly ground pepper. Cover with foil, then bake for 30 minutes. Remove foil, drain excess liquid in your sink (making sure the lasagne don’t tip over!), bake an additional 20 minutes or until browned and bubbling. Set aside to cool for 10-15 minutes before serving.
This delicious recipe and photos were created by NotEnoughCinnamon.com, we just shared it! They have so many wonderful ideas, you definitely need to check them out!
1 – 1 1/2 tablespoons Sichuan peppercorns (powdered or finely ground, reserving 1/4 teaspoon for garnish at the end; if you are sensitive to spice, adjust to taste, using less than 1 tablespoon if needed)
3 tablespoons ginger (finely minced)
3 tablespoons garlic (finely minced)
8 ounces ground pork (225g)
1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
2/3 cup low sodium chicken broth (or water)
1 pound silken tofu (450g, cut into 1 inch cubes)
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion (finely chopped)
First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add ¼ cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.
Heat the remaining ¼ cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.
Add the spicy bean sauce to the mixture and stir it in well. Add ⅔ cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that’s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.
Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)
Then add your chili oil from before—peppers and all! If you are using homemade chili oil, ONLY use the standing oil, as it’s likely that you have salted it and you only want the oil, not additional salt. Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.
Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.
This recipe and photos were created by thewoksoflife.com, we simply shared it! Their website is great, you should definitely check it out!