Zucchini Lasagna
Summer time comfort food. Made with fresh local ingrediants you can purchase at the market including Foss Farms marinara sauce, extra virgin olive oil from Ripe from the Vine, fresh cheese from Say Cheese and summers seasonal vegetables + spices like fresh picked Zucchini, basil, rosemary and thyme from Freitas Farms and Stargazer Hollow Family Farm.
Ingredients:
1 16 oz. jar of Foss Farms Marinara Sauce
1 teaspoon dried basil
1 teaspoon dried tarragono r oregano
1 1/2 teaspoons kosher salt, divided or Hippy Pilgrim Original Salt
2 pounds zucchini (3 large or 5 small to medium)
2 1/2 tablespoons chopped fresh thyme
2 teaspoons lemon zest (1/2 lemon)
1 1/2 cups ricotta cheese
3/4 cup shredded Parmesan cheese, divided
2 cups (7 ounces) shredded mozzarella cheese, divided
1/4 teaspoon ground nutmeg
Fresh ground black pepper
Extra virgin olive oil (Ripe from the Vine)
Instructions:
Preheat: Preheat the oven to 450 degrees Fahrenheit.
Prepare the sauce: Tranfser jarred sauce to pan and heat on low.
Roast the zucchini noodles: Slice the zucchini into noodles ¼ inch thick, using a knife or mandoline. You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to lightly coat noodles on both sides. Sprinkle with 1 teaspoon kosher salt, or Hippy Pilgrim Original Garlic Salt - divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, ½ cup Parmesan cheese, 1 cup shredded mozzarella cheese, drizzle EVOO, nutmeg, ½ teaspoon kosher salt, dried basil and tarragon, and several grinds of black pepper. Stir to combine.
Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a ½ cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about ½ cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and ½ cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another ½ cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, ¼ cup Parmesan cheese, and ½ tablespoon fresh thyme.
Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.
