2 medium zucchini
1 1/2 cups ricotta cheese
1/4 teaspoon extra virgin olive oil
1 pound fresh mozzarella, sliced
freshly ground black pepper to taste
1 tablespoon oregano, chopped
bread crumbs as needed
For the sauce:
1 28-ounce can whole peeled plum tomatoes
2 tablespoons extra virgin olive oil
1 onion, minced
1/4 teaspoon red pepper flakes
2 tablespoons oregano, chopped
2 teaspoons coarse salt
Method of Preparation:
1. Preheat oven to 375 degrees F.
2. For the sauce, pulse tomatoes with juice in a food processor until finely chopped. Heat oil in a large skillet over medium heat. Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes add the tomatoes; bring to a boil. Reduce heat; simmer until thick, about 20 minutes. Stir in oregano and salt. Let cool.
3. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or a sharp knife. Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish. Top with 1 cup sauce. Dot with 1/4 cup ricotta and mozzarella. If mixture seems too wet, sprinkle with breadcrumbs. Repeat twice with zucchini, remaining sauce, and 1/2 cup ricotta, alternating direction of zucchini. Top with remaining zucchini, alternating direction; brush with oil. Dot with remaining 1/4 cup ricotta. Season with pepper. Bake, uncovered, until lasagna bubbles and top browns, 50 to 60 minutes. Let stand for 10 minutes. Garnish with oregano.
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