Vegetable Lasagna
2 cups ricotta 1/2 cup grated pecorino or parmesan 6 each garlic cloves, peeled and minced 2 tablespoons fresh basil, chopped (plus a little reserved for garnish) 1/2 teaspoon salt pinch of black pepper 2 tablespoons The Shoreline Vine EVOO, plus more for garnish 1 cup mushrooms, chopped 24oz jar marinara sauce 4 each zucchini, thinly sliced 1 1/2 cups mozzarella
Preheat oven to 400°F. Place ricotta on a large square of cheese cloth or in the center of a clean tea towel. Bring the corners together and squeeze out as much moisture from the cheese as possible, discard liquid. Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine. Heat oil in a large skillet over medium-high heat. Once hot, add mushrooms and sauté until soft and tender, 3-4minutes. Remove the skillet from the heat and add the marinara sauce, stir to combine. Spoon 1/2 of the marinara into the bottom of a casserole dish and begin layering the lasagna. Start the first layer with a single, slightly shingles row of sliced zucchini. Spread zucchini with ricotta mixture (about 1/4 cup) and sprinkle with a little mozzarella. Repeat this process, filling the casserole 3/4 of the way to the top. For the final layer weave or interlace zucchini and sprinkle with any remaining mozzarella. Bake for 20-30 minutes or until melty and slightly golden on top. Remove from the oven and rest for 10-15 minutes or until firm. Slice and serve, garnish with a little fresh basil and a drizzle of EVOO. Vegetarian and gluten-free!