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Original video by @justine_snacks — all credit to the creator.

Justine_Snacks

Zucchini Lasagna with Basil Oil

A summery lasagna layered with ricotta, fresh mozzarella, parmesan, and thin zucchini, finished with a bright, herbaceous basil oil. Deceptively few ingredients for how rich and satisfying it tastes.

Italian-Americanlasagnazucchinivegetariansummerpasta

Ingredients

For the basil oil

  • 2 cupsbasil · 60g, densely packed
  • 1 tablespoonDiamond Crystal kosher salt · use half if using Morton's
  • 1 cupgood extra-virgin olive oil

For the fillings + assembly

  • 2 cupswhole milk ricotta · 16 oz
  • 1 1/2 poundsfresh whole milk mozzarella · grated
  • 4 ouncesparmesan · grated
  • 2 poundszucchini
  • 1 teaspoonDiamond Crystal kosher salt · use half if using Morton's
  • 1 teaspoonTurkish oregano
  • 1 teaspoonfennel seeds · optional
  • 1/2 teaspoonred pepper flakes
  • 1 teaspoonlemon zest
  • 1 pounddry lasagna noodles

Steps

  1. 1

    Blend the basil with the kosher salt and olive oil to make the basil oil.

  2. 2

    Slice the zucchini thinly and season with the kosher salt, oregano, fennel seeds, red pepper flakes, and lemon zest.

  3. 3

    Layer the lasagna noodles with the ricotta, grated mozzarella, parmesan, and seasoned zucchini.

  4. 4

    Bake until bubbling and browned on top, then drizzle with the basil oil before serving.

Creator's notes

Full recipe is on Justine's blog: https://justinesnacks.com/zucchini-lasagna

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