Imported from Instagram

No-Waste Zucchini Lasagna

Name: No-Waste Zucchini Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 95 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 oz Fresh basil (Blanched, then strained; use both the basil pulp and infused oil.); 0.5 cup Olive oil (Used to make the basil oil; reserve the strained oil for coating the zucchini noodles.); 3 cup Ricotta cheese (Mix with the basil pulp until fully green, or leave partially mixed for a swirl effect.); 12 oz Mozzarella cheese (Tear apart by hand.); 4 oz Parmesan cheese (Grated.); 3 lb Zucchini (Slice thinly; do not mix or salt before assembling so it does not release liquid prematurely.); 12 Lasagna noodles (The creator discusses using regular lasagna noodles rather than no-cook noodles; exact quantity and whether they are cooked beforehand are not visible in the supplied source.)

Recipe by Justine Doiron @justine_snacks · Instagram

Imported by Lydia on SeeMeCook

A vegetarian lasagna made with thinly sliced zucchini, basil-infused ricotta, mozzarella, Parmesan, and basil oil. The zucchini releases its moisture during baking, creating a sauce with the melted cheese while the basil pulp is used in the ricotta rather than discarded.

6 servings95 minItalian

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Ingredients

1 oz Fresh basil (Blanched, then strained; use both the basil pulp and infused oil.)
0.5 cup Olive oil (Used to make the basil oil; reserve the strained oil for coating the zucchini noodles.)
3 cup Ricotta cheese (Mix with the basil pulp until fully green, or leave partially mixed for a swirl effect.)
12 oz Mozzarella cheese (Tear apart by hand.)
4 oz Parmesan cheese (Grated.)
3 lb Zucchini (Slice thinly; do not mix or salt before assembling so it does not release liquid prematurely.)
12 Lasagna noodles (The creator discusses using regular lasagna noodles rather than no-cook noodles; exact quantity and whether they are cooked beforehand are not visible in the supplied source.)

Steps

1
Blanch the fresh basil to begin making the basil oil.
2
Strain the blanched basil mixture so that the basil pulp and basil-infused oil are separated. Reserve both parts; the recipe is designed to use the pulp as well as the oil.
3
Mix the basil pulp into the ricotta. Either mix until the ricotta is fully green or leave it less thoroughly mixed to create a swirl effect.
4
Grate the Parmesan cheese and tear the mozzarella into pieces by hand.
5
Slice the zucchini thinly. Keep the slices unmixed at this stage so their liquid does not begin releasing prematurely.
6
Prepare the lasagna noodles. The creator indicates a preference for handling regular noodles rather than using no-cook noodles, but the supplied source does not specify the cooking method or timing.
7
Coat the lasagna noodles with the remaining basil oil. This helps prevent sticking and makes the noodles green, tender, and flavorful.
8
Assemble the lasagna in layers using the basil-oil-coated noodles, basil ricotta, sliced zucchini, mozzarella, and Parmesan. The exact layering order and pan size are not stated in the supplied source.
9
Bake the assembled lasagna. As it cooks, the zucchini releases water that combines with the cheese to form the sauce. The supplied source does not provide an oven temperature or baking time.
10
Remove the lasagna from the oven and serve it straight out of the oven once it holds its shape.

Notes

The supplied Instagram description and transcript identify the concept, ingredients, and general method but do not include the full recipe's quantities, oven temperature, baking time, pan size, exact layering order, or detailed basil-oil procedure. The quantities and nutrition are rough estimates for a six-serving lasagna and should not be treated as the author's published measurements. The caption directs readers to the full recipe at justinesnacks.com/zucchini-lasagna/.