Ingredients
Ricotta:
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3 cups full fat ricotta
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2 eggs
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1 teaspoon salt
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1 teaspoon cracked black pepper
Zucchini:
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3 medium zucchini, sliced lengthwise about 1/8” thick
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1 teaspoon kosher salt
Green onion pesto and pork:
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2 bunches green onions (about 12), trimmed and roughly chopped
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1 bunch of chives, roughly chopped
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1 cup basil leaves
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1 cup parmesan, grated
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1/4 cup pine nuts, toasted
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1-1/2 teaspoon kosher salt
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1 cup extra virgin olive oil
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2 pounds ground pork
Buttermilk bechamel:
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3 tablespoons unsalted butter
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3 tablespoons all purpose flour
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2 cups buttermilk
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1 teaspoon kosher salt
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1 teaspoon cracked black pepper
For assembly:
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1 package oven ready lasagna noodles
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12 slices mortadella
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2 cups mozzarella, shredded
Directions
- This recipe has a few steps to complete before you can assemble, but hang in there - the results are worth it!
- You’ll want to start off by draining the ricotta, there’s nothing worse than a watery and runny lasagna. Add ricotta to a fine mesh sieve placed over a medium sized bowl. Let drain for about one to one and a half hours. Once drained, combine the ricotta with eggs, salt and pepper and set aside.
- Next, the zucchini. Pre-heat the oven to 400°F and line two large baking sheets with parchment paper. Place the sliced zucchini in a mixing bowl and scatter with kosher salt, coating all the sides. Wait about ten minutes for some of the moisture to be pulled out and then blot them dry - do not rinse as this will just add moisture back into the zucchini. Zucchini contains a lot of water, salting them prior to roasting will further prevent the lasagna from being too watery. Arrange the zucchini on the prepared baking sheets, place them in the preheated oven for 20 minutes, remove and turn the oven down to 350°F.
- Onto the green onion pesto and pork. To a food processor add green onions, chives, basil, parmesan, pine nuts and salt. Pulse for about 30 seconds or until everything is fairly well chopped. While the motor is running, slowly drizzle in all of the olive oil to create a vibrant rich green pesto. In a large skillet over medium high heat, add ground pork. Break it up with a wooden spoon and stir until it is fully cooked and browned. Remove from heat and drain the pork of any fat. Combine browned pork and pesto and mix until all the pork is nicely coated. Set aside.
- Making béchamel is quite quick and easy. Start by melting the butter in a medium sized pot over medium low heat. Add the flour and whisk until completely combined and the mixture begins to smell a bit nutty, about three minutes. Slowly pour in the buttermilk while continuing to whisk. The sauce will thicken pretty quickly - continue to whisk for about four to five minutes. Season with salt and pepper and remove from heat. Let cool slightly.
- Assembly time! Using the deepest 9” x 13” baking dish you have (deeper = more layers!) coat the bottom and all the sides with extra virgin olive oil.
- Spoon about 1/3 cup of the béchamel on the bottom of the baking dish and spread it around so it reaches all the corners. Top that with a layer of lasagna noodles and a cup of the pork mixture. Cover with six pieces of mortadella, and a scattering of mozzarella. Next, another layer of noodles, more béchamel, a cup of ricotta spread out evenly and a layer of zucchini. Repeat this whole process one more time, finishing with the last of the mozzarella and some more béchamel.
- Brush some olive oil on one side of a large piece of foil (this will prevent the cheese from sticking to the foil) and cover lasagna tightly, oiled side down. Bake in the oven for 40 minutes. Remove the foil and crank the temperature up to to 425°F. Bake for an additional ten minutes - the lasagna should be nicely browned on top and bubbling on all sides.
- Remove from the oven and let it rest for 10 minutes before cutting into it.
- Enjoy!
