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.
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1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta
2 medium tomatoes, chopped, see note (about 12 ounces)
1/2 cup shredded parmesan cheese, plus more for serving, see notes for alternatives
1 cup basil leaves, torn into pieces
1 teaspoon cornstarch
2 teaspoons cold water
Salt, to taste
Trim and spiralize the zucchini (see notes below for how to do this without a spiralizer). Cut extra long noodles so that they are about the length of spaghetti.
Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to hit the bottom of the skillet.
Stir in the tomatoes, basil, and parmesan cheese. Cook for one minute. Use pasta tongs to transfer the noodles, tomatoes, and basil to a serving dish. Leave the liquid in the skillet.
Bring the liquid left in the skillet to a simmer.
Combine cornstarch and cold water in a small bowl then whisk into the simmering liquid. Cook, while whisking until the liquid thickens to a sauce; about 1 minute.
Taste the sauce and season with salt. Pour the sauce over the zucchini, tomatoes, and basil. Finish with more parmesan cheese on top and serve immediately.
This recipe and photos were created by InspiredTaste.net, we just shared it! They have an awesome website, you should definitely check them out!