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people
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Ingredients
- 2 cups ricotta
- 1/2 cup grated pecorino or parmesan
- 6 (per person) garlic cloves peeled and minced
- 2 tbsp fresh basil chopped, set aside enough for garnish
- 1/2 tsp salt
- pinch black pepper
- 2 tbsp Italian Ogliarola EVOO plus more for garnish
- 1 cup preferred mushrooms chopped
- 24 oz jar marinara sauce
- 4 (per person) zucchini thinly sliced
- 1 1/2 cups mozzarella
Ingredients
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Instructions
- Preheat oven to 400°F.
- Place ricotta on a large square of cheese cloth or in the center of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible. Discard excess liquid.
- Transfer ricotta to a large bowl and added grated pecorino, garlic, basil, salt, and pepper. Stir to combine.
- Heat Italian Ogliarola EVOO in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender (3-4 minutes).
- Remove the skillet from the heat and added the marinara sauce. Stir to combine.
- Spoon 1/2 of the marinara mixture into the bottom of a casserole dish and begin layering the lasagna.
- Layer 1) Slightly overlap a row of sliced zucchini.
- Layer 2) Spread the ricotta mixture (appx. 1/4 cup).
- Layer 3) Sprinkle mozzarella.
- Repeat Layer 1 to 3, filling the casserole 3/4 of the way to the top.
- Layer 4) Weave or interlace zucchini and sprinkle with any remaining mozzarella.
- Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm.
- Slice and serve! Garnish with a little fresh basil and a drizzle of Italian Ogliarola EVOO. This fun and delicious lasagna is vegetarian and gluten-free!