This is a regular at our summer dinner table – and easy, forgiving recipe. I love love love the pesto and squash combo. Enjoy!
Zucchini Lasagna (without the pasta sheets)
(makes one square, 8″ x 8″ lasagna, or about 6 servings)
3 medium-large zucchinis, yellow squashes or other summer squashes, ends trimmed
8 oz. ricotta
about 1/4 cup pesto
about 4 tablespoons extra-virgin olive oil
about 1/4 cup grated Parmiggiano-Reggiano
sea salt and black pepper to taste
Preheat oven to 375 degrees. Slice zucchini and squashes lengthwise into about 1/8-inch thick slices. You should have at least 20 long pieces for layers. Drizzle all the pieces with olive oil and sprinkle with sea salt and pepper on each side.
Gently beat the egg and mix in thoroughly with the ricotta. Stir in a pinch of salt and pepper.
Lightly oil the bottom of a square casserole dish. Arrange four large squash slices on the bottom. Spread 1/3 of the pesto on top. Arrange another layer of squash pieces, horizontally in relation to the last layer. Spread half the ricotta on top. Add another layer of squash pieces and spread another 1/3 of the pesto. Add another layer of squash pieces and spread the remaining ricotta. Add another layer of squash pieces and spread the remaining pesto. Sound like a broken record.
Sprinkle the top with the grated Parmiggiano-Reggiano and bake, uncovered, for about 15 minutes, or until top is lightly browned. Let cool for at least five minutes and serve.