Recipe: End Of Summer Grilled Zucchini Lasagna
Ingredients:
- 1 huge zucchini (or 2-3 medium), sliced lengthwise into planks or into thick discs with a mandoline
- Olive oil, for brushing
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 (28 oz) can crushed tomatoes or tomato puree
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 2 big handfuls of baby spinach
- 1-2 tsp dried oregano
- Salt and pepper, to taste
- Optional: Calabrian chilies, chopped, to taste
Instructions:
This dish was inspired by a generous gift from our good friend’s parents in Crowne Pointe, IN: a huge zucchini straight from their garden (shoutout, Don!).
To prepare the zucchini, use a mandoline to slice it into long planks for a more traditional lasagna, or into thick discs for a rustic, layered bake. If you’re working with a huge zucchini, remove any large seeds.
Lay the slices on a towel, sprinkle them with salt, and let them sit for 10-15 minutes to draw out excess moisture. Pat the slices dry.
Next, preheat a grill or grill pan over medium-high heat. Brush the zucchini slices with olive oil, then grill them for 3-4 minutes per side until they are tender and lightly charred. Set the grilled zucchini aside.
Saute the spinach with garlic and set aside. Mix this in with the ricotta.
For the sauce, heat a splash of olive oil in a saucepan over medium heat. Add the chopped onion and sauté until soft, about 10 minutes. Stir in the garlic and cook for another minute. Pour in the crushed tomatoes or tomato puree, add the oregano, salt, and pepper, and let the sauce simmer for 15-20 minutes. If you like a bit of heat, stir in some chopped Calabrian chilies.
To assemble the lasagna, preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of sauce on the bottom. Add a layer of grilled zucchini, then dollops of ricotta, a sprinkle of mozzarella, and more sauce. Continue layering in this way until all the ingredients are used, finishing with a layer of sauce and mozzarella on top.
Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 20-25 minutes, until the lasagna is bubbly and golden on top.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy with a crusty baguette!
Tips:
- Using a huge zucchini makes for wide, sturdy planks that hold up well in layers
- Grilling the zucchini first prevents a watery lasagna and adds smoky flavor
- Calabrian chilies add a nice kick, but you can omit or substitute with red pepper flakes