Zucchini Lasagna

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
15 min
Cook:
1 hr

Yield:
1 (9 by 13 by 2-inch) pan
Level:
Intermediate

Ingredients
  • Marinara Sauce:
  • 4 tablespoons canola oil
  • 1/2 small onion, sliced
  • 2 (28-ounce) cans San Marzano tomatoes
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 6 fresh basil leaves
  • Fried Zucchini:
  • 3 cups flour
  • 1 dozen eggs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3/4 cups grated Romano cheese
  • 3 cups canola oil, for frying
  • 6 zucchini, sliced lengthwise about 1/4-thick
  • Ricotta Filling:
  • 2 pounds ricotta cheese (homemade or Calabro)
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black peeper
  • 1/2 cup grated Romano cheese
  • 2 1/2 cups grated fresh mozzarella (for layering)
  • Zucchini Flowers:
  • 8 zucchini flowers
  • 1 egg, beaten
  • Breadcrumbs
  • Canola oil, for frying
Directions

Preheat the oven to 375 degrees F.

For the marinara sauce: Heat the canola oil in a large saucepan, add the onions, and cook until translucent. Blend the tomatoes in a food processor. With a slotted spoon, remove the onions from the oil. Add the blended tomato, salt, pepper, and basil to the pan. Stir with a wooden spoon. Bring to a boil, then lower heat and simmer for 40 minutes.

For the zucchini: While the sauce is simmering, fry the zucchini. Place the flour on a flat dish. In a large bowl, mix the eggs, salt, pepper, and Romano cheese with a fork. In a large frying pan, heat the canola oil. Coat the zucchini slices in flour, then dip in the egg mixture. Fry until golden brown. Remove each piece, placing on a tray lined with paper towels.

For the ricotta filing: In a large bowl, mix the ricotta cheese, eggs, parsley, salt, pepper, and Romano cheese.

To assemble: In a 9 by 13 by 2-inch rectangular baking dish, spread 4 ounces of marinara sauce. Layer some of the fried zucchini to cover the bottom of the dish, slightly overlapping the pieces.

Spread 8 ounces of marinara over the zucchini. With a plastic spatula, spread 1/3 of the ricotta mixture over the marinara, and sprinkle with 3/4 cups of mozzarella.

Repeat layering the zucchini, sauce, ricotta filling, and mozzarella, ending with 1 cup of mozzarella.

Cover the dish in foil and bake for 1 hour. Remove the foil and continue to cook until the top is slightly brown. Cool the lasagna for 15 minutes.

For the zucchini flowers: Rinse the zucchini flowers gently under running water. Pat dry. Dredge the zucchini flowers in the beaten egg, and then cover in breadcrumbs. Fry in canola oil until crispy. Sprinkle with salt, to taste. Place the flowers on top of the lasagna and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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3.7 3
Love this recipe! I enjoyed the time and love I put into preparing it and it was worth every minute! I equally loved Bobby's recipe so I alternate making them on a once a month basis. It's our splurge meal and I beg the family to let me make something different for splurge night (I mean, we only get one night a month to be so indulgent, can't we shake things up a bit and try enchiladas or pork belly? No, "WE WANT THROW DOWN LASAGNA" LOL! What's a girl to do?)<div><br /></div><div>I even make my own ricotta and lasagna noodles for this meal, and, again, the effort is reflected in the taste! I think the story behind the lasagna and the awesome family behind the recipe is what puts it over the top for me!</div><div><br /></div><div>I suspect I will be cooking this til the day I die, and I'm quite okay with that!</div> item not reviewed by moderator and published
For all the hype I thought this was rather bland and flavorless.  Loads of cheese. item not reviewed by moderator and published
Absolutely delicious! Everyone in the family requests this lasagna over all other types. Takes a little time but well worth it. Best lasagna I have ever had! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen