Zucchini & Walnut Lasagna

What’s better than really good food? Really good company.

Last night combined both.

My roommate Lissa and I made a very special lasagna to go along with our Tuesday dinner and catch-up night. This recipe originates from a Publix Greenwise Market magazine, but over time it has slowly been modified to better suit palates, plates, and ingredients on hand. It is a rustic marriage of roasted zucchinis, toasted walnuts, fresh basil and rich ricotta cheese. In other words, it rocks.

Zucchini & Walnut Lasagna

1 cup toasted walnuts

about 4-5 zucchinis

olive oil

salt & pepper

1 large onion, diced

3-4 cloves of garlic (depends on how garlicky you are!)

1/2 cup of diced carrots

2 cups ricotta

a handful of basil, roughly chopped

1 jar of good tomato sauce (homemade is even better)

oven-ready lasagna noodles

1 cup mozzarella cheese (or any Italian cheese you like)

Set oven to broil. Wash zucchinis and slice them into 1/4 inch strips. Set them on a baking sheet and season with olive oil, salt and pepper. Broil for about 5-7 minutes until roasted (each oven varies, be careful not to burn).

While zucchinis broil, saute the garlic, onions and carrots with olive oil on high-medium heat until soft, about 10 minutes. Place in a large bowl with the ricotta and season with salt and pepper. Mix ingredients well.

Once zucchini is done, set the oven to 375° and the layering begins! In a large oven-friendly pan, pour some of the tomato sauce to coat the bottom (this prevents the noodles to burn). Now, the layering order is completely up to you and I probably change it each time I make this lasagna, but last night it went like this: lasagna noodles, zucchinis, ricotta mixture, walnuts, basil, mozzarella cheese, sauce. Repeat this process until you finish the ingredients. The top layer should be covered with the remainder of the mozzarella cheese.

Bake lasagna for about 20 minutes, or until cheese is golden and melted to perfection! I served the lasagna with quarters of fresh tomatoes, you can serve it with whatever you fancy or with nothing at all! Enjoy.

C’est tout!