| Portions |
|---|
| Serves 4 to 6 |
Ingredients
- 4 large or 6 medium zucchinis
- Salt
- 1 tablespoon olive oil
- 4 mild Italian sausages, casings removed
- 2 cups ricotta cheese
- 1 cup finely grated Parmigiano Reggiano cheese
- 2 garlic cloves, minced
- Pinch freshly grated nutmeg
- 1 egg
- 3 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1 teaspoon chopped oregano
- Pepper
For the sauce and topping:
- 2 cups tomato passata
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped basil
- 1 teaspoon finely chopped oregano
- Salt & pepper
- 1 cup grated mozzarella or provolone cheese
Directions
- Heat your oven to 400ºF and grease a 9-inch square casserole or baking dish with non-stick cooking spray.
- Trim the zucchini and thinly slice it lengthwise into approximately 1/4-cm thick slices. If your slices are a little thicker or thinner, that’s ok. Transfer onto a rack lined sheet pan and sprinkle with salt. This is mainly to remove some of the moisture from the zucchini, not to season it, as most of the salt with be wiped away. Set aside while you prepare the filling and the sauce.
- Place a large skillet over medium heat and add in the oil. Add in the sausages and, using a wooden spoon or spatula, break the sausages up. Cook for 5 to 8 minutes or until golden and cooked through, stirring occasionally. Transfer the sausages and any rendered fat to a large bowl. Add in the ricotta, Parmigiano Reggiano, garlic, nutmeg, egg, basil, parsley, and oregano and season well with salt and pepper. Stir well to combine.
- In a separate bowl, prepare the sauce by stirring together the passata, olive oil, garlic, parsley, basil, and oregano and season with salt and pepper.
- Using some clean paper towel, dab and wipe off the zucchini to remove excess salt and any moisture that has been drawn out.
- Add half of the tomato sauce to the bottom of the prepared casserole dish and layer on a third of the zucchini. Top with half of the ricotta mixture then layer on another third of the zucchini. Top with the remaining ricotta, remaining zucchini, and, finally, the remaining tomato sauce.
- Scatter the grated mozzarella or provolone on top and bake for 35 to 40 minutes or until golden brown and the centre is tender and heated through. Allow the zucchini lasagna to rest for at least 5 minutes before serving.