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Fresh Cherry Tomato, Zucchini Pistou and Spinach Lasagna

Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian

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.