Ricotta-Marinara Zucchini Lasagna
Submitted by jirizarry on September 10, 2007 - 11:17am
Servings:
Serves 1 long large piece of lasagna (8 inches) or two medium pieces (4 inches).I was trying to create the roll-up lasagna posted on this website, but with a white ricotta-like filling. My zucchini was ripe but a bit hard to roll it up. It always ended craking. I thought that maybe I would have to soak it first, but I did not have time to soak it, so I came up with this layer lasagna using my ricotta recipe posted on this website, and the Marinara Sauce recipe posted by another member.
Ingredients:
1 long zucchini. Mine was very long, so I cut it to a length of 8 inches.
½ of the marinara Sauce recipe on this website
1 full recipe of the Ricotta Filling recipe on this website
Preparation:
1. Cut the zucchini as fine as possible lengthwise. You will need 3 long pieces,which will server as the lasagna sheets.
2. In a flat plate, place one zucchini sheet.
3. With a tablespoon, cover (top) zucchini sheet first with ricotta filling.
4. On top of the ricotta filling, and with a tablespoon, fill with marinara sauce.
5. Place another zucchini sheet on top of marinara sauce.
6. Repeat step 3 and 4.
7. Place the third zucchini sheet on top of marinara sauce.
8. By now, in my case, my ricotta filling was finished. I still have Marinara Sauce. So, I spread the rest of the marinara sauce on top of the third zucchini layer.
9. Top lasagna with zucchini pieces or schredded pieces (about 1/4 to 1/2 cup).
Note about the Marinara Sauce:
I just realized that half of the fresh tomatoes of the Marinara SAuce recipe is 4.5, but I only used 2 very big tomatoes in the sauce when blending. The sauce
was perfect, not runny, thick with chucks of tomatoes. I added two olives to the sauces when blending.
No responses to "Ricotta-Marinara Zucchini Lasagna"
1.
By the way, I ate only half of my lasagna and put the other half in the fridge for today. It released a lot of water which I discarded and it became richer in flavors. The zucchine layers did not soften, but they did absorb the flavors of the ricotta and the marinara sauce. So, letting it set for 8 hours or so, will make it richer. I did like it today beter than yesterday.
2.
Thank you. I will move to US soon and I do plan to follow a Raw Chef Cook education, among other things. I do love to cook so so so much.... I am getting my food dehydratator next week!
3.
Janine! I've got it! You need to open a bed and breakfast so we can all visit and eat your food it looks so delicious!