Three-Cheese Zuc­chini Lasagna

Clean Eating - - SALADS & SIDES -

SERVES 8. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 1 HOUR, 10 MIN­UTES.* *PLUS 4 HOURS CHILL­ING TIME.

A staff fa­vorite, this lasagna is de­li­cious as is, but it can also be cus­tom­ized to your taste: Use thinly sliced eg­g­plant in place of some or all of the zuc­chini; add cooked ground beef, tur­key or pork to the sauce; or use a spicy sauce, such as arra­bi­ata, or add red pep­per flakes for some heat.

3 large zuc­chini, trimmed and sliced length­wise into 1/8-inch-thick slices us­ing a man­do­line or sharp knife

½ tsp sea salt, di­vided

1½ cups whole-milk ri­cotta cheese

½ cup grated Parme­san cheese

1 large egg

2 tbsp finely chopped fresh basil + ad­di­tional for gar­nish

¼ tsp ground black pep­per

2 cups jarred mari­nara sauce

2 cups shred­ded moz­zarella cheese 1. Place a rack in sec­ond-high­est po­si­tion in oven; pre­heat broiler to high. Work­ing in three batches, ar­range zuc­chini on a bak­ing sheet, mist with cook­ing spray and sprin­kle with 1/8 tsp salt per batch. Broil un­til ten­der, about 3 min­utes. Trans­fer to a large pa­per towel–lined plate.

2. Pre­heat oven to 375ºF. In a medium bowl, fold to­gether ri­cotta, Parme­san, egg, basil, pep­per and re­main­ing 1/8 tsp salt. Spread ½ cup mari­nara over bot­tom of a 7 x 11-inch bak­ing dish. Place a layer of zuc­chini over sauce. Care­fully spread 2/3 cup ri­cotta mix­ture over zuc­chini; sprin­kle with ½ cup moz­zarella. Re­peat twice, then top with a fi­nal layer of zuc­chini and ½ cup mari­nara. (You’ll have

½ cup moz­zarella left; keep it in the re­frig­er­a­tor.)

3. Cover bak­ing dish with foil; bake 20 min­utes. Re­move foil, sprin­kle with re­served ½ cup moz­zarella and bake 20 min­utes more, un­til cheese on top has melted and lasagna is bub­bling. Let cool, then cover and re­frig­er­ate for at least 4 hours or overnight be­fore serv­ing. To serve, cut pieces, place in a bak­ing dish and bake at 350ºF for 10 to 15 min­utes to warm through. You may see some wa­ter sur­round­ing the pieces af­ter bak­ing; sim­ply lift pieces out with a spat­ula and dis­card liq­uid. Gar­nish with ad­di­tional basil be­fore serv­ing.

PER SERV­ING (1/8 of recipe): Calo­ries: 253, To­tal Fat: 16 g, Sat. Fat: 9 g, Mo­noun­sat­u­rated Fat: 5 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sug­ars: 6 g, Pro­tein: 16 g, Sodium: 734 mg, Choles­terol: 75 mg

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