Zucchini Lasagna with Basil Paste
Active Time: 30 minutes
Total Time: 1 hour & 15 minutes
Yield: 6-8 persons
boncook.com
Ingredients
Basil Paste:
- 2 cups fresh basil leaves, packed
- 2 cloves roasted garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup FRENCH PANTRY Garlic Oil
- 1/2 tsp Madagascar pepper
- 1/4 tsp Basil Parmesan salt
- Optional: squeeze of lemon juice
Zucchini Lasagna:
- 1 large zucchini, sliced into 1/8-inch strips (about 4 cups sliced)
- 1 ½ tsp Basil Parmesan Salt
- ½ tsp Madagascar Pepper
- 1 ½ cups RAO’S Marinara Sauce
- 2 eggs
- 1 ¼ cups ricotta cheese
- ¾ cup Comté or Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 1–2 sliced garden tomatoes
- Fresh basil leaves, for garnish
- 1 tbsp Roasted Garlic & Chive Herb Blend
- 1 tbsp basil paste (can be mixed into ricotta or layered)
- 4 tbsp chopped pepperoncinis
- ½ cup caramelized onions and garlic (see prep steps)
Instructions
Basil Paste:
- In a food processor or Eco Chop, combine basil, roasted garlic, Parmesan, salt, and pepper.
- Pulse until finely chopped.
- Slowly drizzle in the garlic oil while blending until a smooth paste forms.
- Taste and adjust seasoning. Add lemon juice if desired.
- Store in the fridge for up to 1 week or freeze in small portions.
Zucchini Lasagna
- Prep Steps
- Preheat oven to 350°F.
- Place Square Mold on Perforated Baking Sheet.
- Slice zucchini and garden tomatoes.
- Mince 2 cloves of garlic.
- Caramelize onion in butter over medium-low heat (15–20 min). Add garlic in the last 2 min.
Prep Zucchini:
- Salt zuchini and lay individual slices flat on paper towel for 10 minutes to allow moisture to escape.
- Wipe salt off zucchini with paper towel and place zucchini on BONMAT and bake at 375 degrees for 10 minutes. Do not over bake, just until slightly tender.
- Remove from oven, pat dry, and set aside for layering lasagna.
Prepare Ricotta Mixture
Mix ricotta, eggs, Basil Parmesan salt, Madagascar pepper, and Roasted Garlic & Chive Herb Blend.
- Build the Lasagna
- Layer 1 – Base: Spread marinara sauce.
- Layer 2 – Zucchini: Lay zucchini slices and season.
- Layer 3 – Ricotta Mixture: Spread evenly.
- Layer 4 – Basil Paste & Pepperoncinis: Add both.
- Layer 5 – Tomatoes & Garlic-Onion Mix: Layer both evenly.
- Layer 6 – Cheese: Add Comté or Gruyère and Parmesan.
- Repeat layers until all ingredients are used.
- Top Layer
- Finish with zucchini, marinara, sliced tomatoes, and cheeses. Garnish with fresh basil.
- Bake
- Cover BONMAT and bake for 30–35 min.
- Remove BONMAT and bake for 10 more min to brown the top.
- Rest & Serve
- Let rest for 10 minutes before slicing. Serve warm with basil paste or extra Parmesan.
