Entrees
Zucchini Lasagna
Makes 6 servings
Zucchini Lasagna
Makes 6 servings
Ingredients
- 4 medium zucchini, trimmed
- 1½ cup marinara sauce
- 2 ounces Pecorino Romano
- 1 pound (about 2 cups) whole-milk ricotta
- 2 tablespoons packed fresh basil, thinly sliced (chiffonade)
- ½ teaspoon grated lemon zest
- ¼ teaspoon freshly ground black pepper
- 2 ounces fresh mozzarella, shredded
- Pinch kosher salt
- Olive oil, for spraying
Preparation
- Coat a 9x9-inch square baking dish with the olive oil. Reserve.
- Cut the zucchini lengthwise into thin slices, about ⅛ inch thick. Sprinkle the slices lightly with salt to draw out water; let sit for 10 to 15 minutes before patting dry with paper towels.
- Shred the Pecorino. Remove half and reserve. Add the remaining ingredients, except for the sauce, to the prep bowl with the Pecorino and stir to combine.
- Coat the bottom of the baking dish with about ¼ cup of the tomato sauce. Line the bottom of the dish with zucchini slices, slightly overlapping, into a single layer. Spoon ⅓ of the ricotta mixture onto the slices and spread evenly. Coat with a little more of the sauce, repeating the process twice more. Arrange the last of the zucchini slices on top and coat with the remaining sauce.
- Preheat the Cuisinart AirFryer Toaster Oven on Bake to 400°F and set for 25 minutes with the rack in Position 1.
- Once preheated, place the baking dish onto the rack and bake for 20 minutes. Sprinkle the reserved mozzarella evenly over the top and bake for the remaining 5 minutes, until bubbly and golden brown.
- Allow the lasagna to set for 5 minutes prior to serving.
