Oh the possibilities when cooking with zucchini… The almost continual supply of zucchini in my refrigerator has meant it is served multiple times a week. I can throw it in anything to add substance and it has such a wonderful meatiness that makes it superbly versatile. Last week’s zucchini star in my kitchen was zucchini lasagna. It seems that everyone and their mother has a zucchini lasagna recipe so here is my version.
6-9 lasagna pasta, cooked until almost al dente
3 medium zucchini, thinly sliced lengthwise
2 cups spinach leaves
2-3 cups pink sauce (I made my own using fresh diced tomatoes, onions, white wine, fresh basil, cream, etc.)
16 oz. ricotta
1 egg, lightly beaten
8 oz. fresh mozzarella
½ lb shrimp, cooked until almost done, I prefer to boil or poach
1/3 c shaved Parmesan
Heat oven to 375°F.
1. Prep all above-listed ingredients. In a small mixing bowl, combine ricotta with egg. Set aside.
2. Spread a thin layer of sauce on bottom of a 9×13 glass baking dish.
3. On top of the sauce, arrange 3-4 lasagna. The number used will depend on the size of the pasta you are using.
4. Next, add an even layer of spinach. Then, arrange the sliced zucchini on top of the spinach. Follow with a layer of shrimp.
5. Spread ricotta mixture on top of shrimp and then top with tomato sauce.
6. Repeat layering process.
7. The final layer should be topped with sliced fresh mozzarella and Parmesan.
8. Bake for 25 minutes or until cheese begins to brown.
9. Allow to cool for about 15 minutes.
And of course, I forgot to take a picture of the final product. Shame on me. It did look quite pretty though. The bonus to this dish is that it fed Caleb and I for about 3 days and it tastes even better the next day.