Vegetable Ragu Zucchini Lasagna

2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired

In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.

Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.

Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.

In medium bowl, mix ricotta cheese, Parmesan cheese and egg.

Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.

Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.

Cooking with Basil: 51 Recipes

Cooking with Basil

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