Fustini's Oils and Vinegars
Zucchini Lasagna

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Zucchini Lasagna


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Zucchini Lasagna

Servings6 Gluten Free


  • 2 cups ricotta
  • 1/2 cup grated pecorino or parmesan
  • 6 each garlic cloves, peeled and minced
  • 2 tablespoons fresh basil, chopped (plus a little reserved for garnish)
  • 1/2 teaspoon salt
  • pinch of black pepper
  • 2 tablespoons Fustini's Medium SELECT olive oil, plus more for garnish
  • 1 cup mushrooms, chopped
  • 24oz jar marinara sauce
  • 4 each zucchini, thinly sliced
  • 1 1/2 cups mozzarella


Step 1. 

Preheat oven to 400°F. Place ricotta on a large square of cheesecloth or in the center of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible, discard liquid. Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine. 

Step 2. 

Heat oil in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender, 3-4 minutes. Remove the skillet from the heat and add the marinara sauce, stir to combine. 

Step 3. 

Spoon 1/2 of the marinara into the bottom of a casserole dish and begin layering the lasagna. Start the first layer with a single, slightly shingled row of sliced zucchini. Spread zucchini with ricotta mixture (about 1/4 cup) and sprinkle with a little mozzarella. Repeat this process, filling the casserole 3/4 of the way to the top. For the final layer weave or interlace zucchini and sprinkle with any remaining mozzarella. Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm. Slice and serve, garnish with a little fresh basil and a drizzle of olive oil. 

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