Ingredients
Scale
- Sauce
- 1/4 sweet onion, diced
- 1/2 carrot, sliced
- 1 garlic clove, minced
- 2 tbsp. olive oil
- 3 c. pearl tomatoes, diced
- 1 tbsp. fresh basil, chopped
- dash thyme
- sea salt and fresh ground pepper to taste
- Filling
- 8 wheat lasagna noodles, broken in half crosswise
- 2 zucchini, thinly sliced
- 2 tbsp. olive oil, divided
- 1/2 c. ricotta
- 3 tbsp. grated Parmesan
- 1 tbsp. fresh basil, chopped
- sea salt and fresh ground pepper to taste
Instructions
- Bring salted water for noodles to a boil in a shallow pan.
- Meanwhile, make sauce. In a medium skillet on medium-high heat, add olive oil. Saute onion, carrot, and garlic for about 2 minutes. Add tomatoes, basil, and thyme. Cook for another 4 minutes. Salt and pepper to taste. In a food processor or blender (Vitamix), lightly pulse sauce. Set aside.
- Once water is ready, cook noodles according to package instructions.
- Using the same skillet, add 1 tablespoon of olive oil. Cook zucchini for about 5 minutes on medium-high heat. Salt and pepper to taste.
- Meanwhile stir together ricotta, parmesan, basil and 1 tablespoon of olive oil. Lightly season with salt and pepper.
- To prepare, add a little sauce to each plate. Top with noodle. Add a thin layer of the ricotta mixture followed by a layer of zucchini. Top with a little sauce and repeat two more times. Top with final noodle. Garnish with remaining sauce, parmesan, and basil. Serve.
Notes
• Although this isn’t meant to be served piping hot, set oven to warm (200°) if too cold and reheat for 5 minutes.
