No-Bake Zucchini Lasagna recipe adapted from Martha Stewart; serves 4
SAUCE 1/4 sweet onion, diced 1/2 carrot, sliced 1 garlic clove, minced 2 tbsp. olive oil 3 c. pearl tomatoes, diced 1 tbsp. fresh basil, chopped dash thyme sea salt and fresh ground pepper to taste
FILLING 8 wheat lasagna noodles, broken in half crosswise 2 zucchini, thinly sliced 2 tbsp. olive oil, divided 1/2 c. ricotta 3 tbsp. grated Parmesan 1 tbsp. fresh basil, chopped sea salt and fresh ground pepper to taste
1. Bring salted water for noodles to a boil in a shallow pan. 2. Meanwhile, make sauce. In a medium skillet on medium-high heat, add olive oil. Saute onion, carrot, and garlic for about 2 minutes. Add tomatoes, basil, and thyme. Cook for another 4 minutes. Salt and pepper to taste. In a food processor or blender (Vitamix), lightly pulse sauce. Set aside. 3. Once water is ready, cook noodles according to package instructions. 4. Using the same skillet, add 1 tablespoon of olive oil. Cook zucchini for about 5 minutes on medium-high heat. Salt and pepper to taste. 5. Meanwhile stir together ricotta, parmesan, basil and 1 tablespoon of olive oil. Lightly season with salt and pepper. 6. To prepare, add a little sauce to each plate. Top with noodle. Add a thin layer of the ricotta mixture followed by a layer of zucchini. Top with a little sauce and repeat two more times. Top with final noodle. Garnish with remaining sauce, parmesan, and basil. Serve.
Side notes: • Although this isn’t meant to be served piping hot, set oven to warm (200°) if too cold and reheat for 5 minutes.
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