Cherry Tomato, Zucchini Pistou and Spinach Lasagna
Fresh and simple farm ingredients, inspire the most beautiful & delicious dish! Summer is one of my favourite seasons on the farm as the harvest is so bountiful. We are growing so much local produce from our sweet cherry sun golds, Roma tomatoes, Romanesco zucchini, spinach, garlic, onions and our aromatic Genovese basil. These fresh seasonal flavours are what inspired this simple and delicious lasagna. It has become a family favourite and a great way to get my girls to eat more veggies. In this recipe, the tomatoes are pureed and the zucchini is transformed into a pistou for a fresh flavour. I promise you, this will become one of your summer favourites as well.
Fresh Cherry Tomato, Zucchini Pistou and Spinach Lasagna
Materials
- 12 ripe Roma tomatoes roughly chopped
- 3 tbsp olive oil
- 1 medium sweet onion diced
- 4 garlic cloves minced
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 9 oz pkg. fresh lasagna noodles 6 large noodles
- 4 cup baby spinach
- 3 cup mozzarella cheese grated
- 1/3 cup parmigiano reggiano grated + extra for garnish
- 226 g fresh mozzarella 1/4 inch sliced
- 1 cup yellow cherry tomatoes
Zucchini Pistou
- 1 large romanesco zucchini or 4 small zucchini’s
- 3 cup fresh basil leaves + extra or garnish
- 4 tbsp extra virgin olive oil
- 1/2 tsp salt
Instructions
- To make sauce, place tomatoes in a food processor and puree. Set aside until ready to use.
- In a large sauce pot, heat oil over medium heat. Add onions and garlic and sauté until soft and translucent, about 1-2 minutes. Pour in tomato puree and stir in salt and pepper. Let simmer for 20 minutes, remove from heat.
- To make zucchini pistou, place all ingredients in processor and puree. No need to clean processor from tomatoes.
- Preheat oven to 375 F
- To assemble lasagna, line the bottom of a rectangle baking pan with 1/3 cup of sauce, large enough to fit the lasagna noodles, about 9 inches in length. Top with a lasagna noodle and then 1/2 cup zucchini pistou. Top with spinach, more sauce and sprinkle with grated mozzarella cheese. Repeat layers ending with zucchini pistou, sauce and a 1/4 cup of shredded mozzarella. Top with fresh mozzarella slices, cherry tomatoes and sprinkle with parmigiano. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 minutes. Increase oven to broil and bake until slightly golden and tomatoes have softened . Remove from oven and let stand for 10 minutes before cutting. Served topped with fresh basil and grated parmigiano.
Posted in Main Course
