We are fortunate enough to receive some organic vegetables from our friend. From fava beans, to various types of squash, to cucumbers, to zucchini. Today I’m excited to share with you a lasagna recipe I’ve never done before using zucchini.

INGREDIENTS:

•1 15-oz. container ricotta

•3/4 c. freshly grated or shaved Parmesan, divided

•2 large eggs

•1 tsp. Pizza or Italian Seasoning

•kosher salt

•Freshly ground black pepper

•1 c. your favorite tomato sauce

•2 large zucchini, sliced 1/8″ thick (use mandolin for better results)

•1 c. grated mozzarella, plus extra

Preheat oven to 400°

DIRECTIONS:

1. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, egg, Italian Seasoning, and season with salt and pepper.

2. Spread a thin layer of tomato sauce onto the bottom of a 7″-x-11” baking dish.

3. On each slice of zucchini, spoon a thin layer of sauce, then top with a thicker layer of ricotta mixture and sprinkle with mozzarella.

4. Roll up and place in baking dish.

5. Sprinkle with remaining 1/4 cup Parmesan and mozzarella.

6. Bake until zucchini is tender and cheese is melted, 30 minutes. Top zucchini rolls with any remaining tomato sauce and leave in for about 2 minutes before removing from the zucchini lasagna from the oven.

Garnish with fresh basil and serve warm.

©The Cooking Apprentice™