Zucchini Lasagna

Directions

• Step one

  Preheat oven to 375F. Grease a 9x13 inch pan, set aside. Dice the onion and garlic. Use a mandoline to thinly slide the zucchini strips into even lengths. Sprinkle a bit of salt on the Zucchini strips and set aside for 5 mins to draw out the moisture. Rinse and pat dry.

• Step two

  In a large saucepan, add olive oil over medium high heat. Sauté onion and garlic until softened. Add in the Hunt’s® Heirloom Diced Italian Herb and Diced to the onion and garlic. Stir the mixture and leave it on a slow simmer. Season with salt and pepper to taste.

• Step three

  In a different pan, layout sliced zucchini in an even layer. Bring temp to low/medium and par-bake the zucchini until it slightly develops colour.

• Step four

  In a bowl, combine the ricotta, parmigiano, spinach and egg. Mix until well combined.

• Step five

  Take the 9x13 and begin the layering process. Ladle a small amount of sauce on the bottom of the pan. Layer zucchini pieces on top of the sauce. Spoon the ricotta mixture on top of the zucchini. Ladle some sauce over the ricotta and sprinkle cheese. Top again with zucchini and repeat the process until you reach the top of the pan.

• Step six

  Cover the plan with foil, then bake for 40 minutes. Remove the foil after 40 mins and let it bake without a cover until the cheese develops colour at the top. Remove from oven and let it stand for 10-15 mins before serving.