What's for Dinner? Zucchini Lasagna!

Hi friends!  This is the first post in a new blog about what I eat/cook on a daily basis.  Ok, so I'm a little obsessed with food: cooking, going out to dinner, shopping for food, researching restaurants, traveling, etc., etc.  My husband and I are passionate about everything food related (he grew up in New Orleans where food is practically a religion). So, I am going to attempt to blog daily about good food I eat and/or make.  Well, maybe it won't all be good, but that's half the fun!

Tonight we were dying to make something with our big zucchinis that we grew in our first ever garden (well, a garden more than just tomatoes and basil). My mind flashed to a lasagna that my mom made growing up when we had more zucchinis in the garden than we could shake a stick at!

In the original recipe, the zucchini is sliced up lengthwise in to big slabs, and they stand in for the noodles.  In my adaptation, I added one layer of actual lasagna noodles, just to give it a little more body.  It came out sooooo delicious.  I have a feeling we will be eating this all summer long (or until our zucchinis run out).  Enjoy!

   
Garden Fresh Zucchini Lasagna

1 very large zucchini or 2 medium/large ones, cut in half and then in 1/8inch planks
2 containers sliced white mushrooms
1 TBSP olive oil
3 cloves garlic, minced
1 jar marinara sauce
1/2 cup fresh basil pesto* (see recipe below)
3 pieces, dried lasagna sheets (I used Barilla)
1 container, part skim ricotta cheese
1/4 cup grated Romano cheese (I'm obsessed with Locatelli brand, but it is expensive!)
1 egg
6-8 basil leaves, rolled up and cut in a chiffonade (roll leaves and then cut very thin slices)
1.5 cups shredded mozzarella cheese or 4 cheese Italian blend
kosher salt
9 slices fresh, buffalo mozzarella

Arrange zucchini on a plate in layers with paper towels in between.  Cover with another layer of paper towels and microwave on high for 6 minutes. Let cool. Saute mushrooms in pan over medium high head until soft and most water has evaporated.  Add garlic and cook 1 minute more.  Let cool.  Combine ricotta, Romano, egg, basil, pinch of salt, and one cup shredded mozzarella cheese.

In 9x13 glass dish, cover bottom with thin layer of tomato sauce.  Spray sides with cooking spray.  Arrange one layer of zucchini so it covers the bottom. Add half of the cheese mixture and spread evenly over zucchini.  Add mushrooms on top and spread evenly. Add half of pesto and spread evenly.  Add three pasta sheets so it covers top.  Add half of remaining pasta sauce and spread evenly.  Add remaining cheese mixture and remaining pesto.  Add the rest of the zucchini slabs to cover top.  Cover with remaining pasta sauce and shredded mozzarella.  Arrange 9 slices of fresh mozzarella on top, and sprinkle with Italian seasoning.

Bake at 375 for 45 minutes.  Broil on high for 2 minutes or until top gets brown and bubbly!  Mmmmm.

* Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup grated Romano cheese
2-3 TBSP water
salt and pepper

Combine the basil, garlic, cheese, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until smooth. Add water as needed for desired consistency. Season with salt and pepper.