No-Waste Zucchini Lasagna with Basil Oil and Ricotta

Ingredients

• 2 oz Fresh basil leaves (Blanch briefly, then blend with the oil; reserve the strained basil pulp for the ricotta.)
• 1 cup Extra-virgin olive oil (Used to make the basil oil and coat the lasagna noodles.)
• 2 qt Water (For blanching the basil; discard after straining.)
• Kosher salt (For the blanching water and seasoning the components, to taste.)
• 30 oz Whole-milk ricotta (Mix with the reserved basil pulp until green or leave partially swirled.)
• 2 cloves Garlic (Finely grated or minced into the ricotta mixture.)
• 1 tsp Lemon zest (Added to the ricotta for brightness.)
• 4 lb Zucchini (Slice very thinly; do not salt or toss until layering so it does not release liquid prematurely.)
• 12 Fresh lasagna sheets (Use fresh sheets if available; coat with the remaining basil oil to prevent sticking and add color and flavor.)
• 16 oz Low-moisture mozzarella (Tear into small pieces by hand.)
• 4 oz Parmesan cheese (Freshly grate.)
• Black pepper (Freshly ground, to taste.)

Steps

1. 1

   Bring a large pot of salted water to a boil. Prepare a bowl of ice water beside the stove.

2. 2

   Blanch the basil leaves for about 15–20 seconds, just until bright green. Transfer them immediately to the ice water to stop the cooking and preserve their color.

3. 3

   Drain the basil well and blend it with the olive oil until vivid green and smooth. Strain the mixture through a fine-mesh sieve, pressing firmly on the solids. Reserve both the green basil oil and the strained basil pulp; do not discard either part.

4. 4

   In a bowl, combine the ricotta, reserved basil pulp, garlic, lemon zest, salt, and black pepper. Stir until fully green, or mix only partially if you prefer a visible basil swirl.

5. 5

   Grate the Parmesan and tear the mozzarella into bite-sized pieces. Set both cheeses aside for layering.

6. 6

   Preheat the oven to 375°F (190°C). Lightly oil a deep 9-by-13-inch baking dish.

7. 7

   Slice the zucchini very thinly, ideally with a mandoline or sharp knife. Keep the slices undisturbed and do not salt or toss them yet, so they do not release their moisture before assembly.

8. 8

   Cook the fresh lasagna sheets according to their package directions, if necessary. Drain and arrange them in a single layer. Brush or toss them gently with some of the basil oil so they remain separate, flexible, and well coated.

9. 9

   Spread a thin layer of the basil-ricotta mixture over the bottom of the baking dish. Add a layer of basil-oil-coated lasagna sheets.

10. 10

    Add a layer of thinly sliced zucchini, arranging the slices in a slightly overlapping layer. Season lightly with salt and pepper.

11. 11

    Scatter some mozzarella and Parmesan over the zucchini, then add another layer of basil ricotta. Repeat the noodles, zucchini, seasoning, ricotta, and cheeses until all components are used, finishing with ricotta, zucchini, mozzarella, and Parmesan on top.

12. 12

    Drizzle the remaining basil oil over the assembled lasagna. Cover the dish tightly with foil and bake for 30 minutes, until the zucchini is tender and has released enough liquid to mingle with the cheeses and form a sauce.

13. 13

    Remove the foil and continue baking for 15–20 minutes, until the top is bubbling and golden in spots and the zucchini is completely tender.

14. 14

    Let the lasagna rest for 15–20 minutes before slicing. This allows the zucchini-cheese sauce to settle and helps the portions hold their shape.

Notes

The defining technique is using both products of the basil oil: the strained oil coats the noodles, while the basil pulp flavors the ricotta. Keep the zucchini unsalted until assembly to control when it releases moisture. Refrigerate leftovers for up to 4 days and reheat covered in a 350°F (175°C) oven until hot.

Nutrition per serving

• main
• vegetarian
• Italian
• baked
• lasagna
• no-waste
• family-style
• comfort food