Vegetable Lasagna
INGREDIENTS:
2 cups ricotta
1/2 cup grated pecorino or parmesan
6 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 Wild Mushroom & Sage Olive Oil, plus more for garnish
1 cup mushrooms, chopped
24oz jar marinara or arrabbiata sauce
4 each zucchini, thinly sliced
1 1/2 cups mozzarella
Instructions:
Preheat oven to 400°F. Place ricotta on a large square of cheese cloth 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. Heat olive 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. 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 shingles 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 EVOO. Vegetarian and gluten-free!