Summer Lasagna

lasagna noodlescherry tomatoes
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Quick Facts:

July 29 is National Lasagna Day!

Serves 4

Ingredients:

4 lasagna noodles, broken into thirds, cooked and drained
1 cup ricotta
¼ cup freshly grated Parmigiano-Reggiano
¼ cup olive oil, divided
1 tablespoon chopped fresh oregano
1 tablespoon minced chives
Salt and freshly ground pepper, to taste
1 minced garlic clove
1 pint cherry tomatoes, cut into halves
1 small zucchini, thinly sliced
¼ cup jarred roasted red bell pepper
2 or 3 slicing tomatoes
2 tablespoons of balsamic vinegar

Herb Oil:
¼ cup packed fresh basil leaves, plus a few more for garnish
¼ cup packed fresh mint leaves
1 small jalapeno, seeded and veins removed
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ cup olive oil

Recipe Description:

Recipe by Kim Caraway, Cooking School Manager

Directions:

1. Combine ricotta, Parmesan, 2 tablespoons olive oil, oregano, chives and salt and pepper to taste. Set aside.
2. Heat remaining oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
3. Add zucchini to skillet with a little more oil if needed. Season with salt and pepper and cook until tender but not limp. Remove to the bowl with the cooked cherry tomatoes. Dice the red peppers and stir into the zucchini/tomato mixture.
4. Slice large tomatoes into ¼-½ inch thick slices.
5. In a blender, place the basil, mint, jalapeno, sugar, salt and pepper, lemon juice and zest. Pulse the blender a few times to get the herbs chopped up. With the machine on, slowly stream in the olive oil. Once everything is thoroughly incorporated, pour the mixture into a strainer and set it over a bowl to drain. (You may choose to use the oil strained or not.)
6. Place a slice of tomato on each plate. Drizzle with balsamic vinegar and sprinkle with salt and pepper. Top each slice of tomato with one noodle, add a spoonful of ricotta mixture spread across the noodle, then add zucchini-tomato mixture. Top with noodle and another slice of tomato with vinegar and salt and pepper. Top with noodle. Drizzle with herb oil and freshly torn basil leaves.
7. Any remaining herb oil can be saved in the refrigerator for future use. It will solidify in the cold, but will melt as it comes to room temp. Drizzle on any vegetable or salad to brighten it up.

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