Crispy Zucchini Lasagnetta with Saffron Ricotta and Pistachio Crumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish about 9 x 13 inches with a little olive oil.

2. 2

   If the lasagna sheets require pre-cooking, boil them according to the package directions, drain, and lay them on a clean towel so they do not stick.

3. 3

   Warm the milk until lukewarm and add the saffron. Let it steep for 5 minutes so it releases its color and aroma.

4. 4

   In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the zucchini, salt, and black pepper. Sauté for 8 to 10 minutes until the zucchini is tender and has released some of its moisture. Add half of the lemon zest and stir. Remove from the heat.

6. 6

   In a bowl, combine the ricotta with the heavy cream, saffron milk, nutmeg, chopped basil, half of the Parmesan, and the remaining lemon zest. Adjust with salt and pepper.

7. 7

   For the topping, melt the butter in a small pan or in the microwave. Mix it with the chopped pistachios, breadcrumbs, 1 tablespoon of olive oil, and the remaining Parmesan until you have a moist crumb.

8. 8

   Assemble the lasagnetta in the baking dish: spread a thin layer of saffron ricotta mixture, add a layer of lasagna sheets, top with some of the zucchini, and sprinkle with a little mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of ricotta on top.

9. 9

   Scatter the pistachio crumb evenly over the surface. Cover the dish with foil and bake for 20 minutes at 200 °C / 400 °F.

10. 10

    Remove the foil and bake for 12 to 15 minutes more, until the top is golden and crisp and the edges are bubbling.

11. 11

    Let the lasagnetta rest for 10 minutes before serving. Finish with a few basil leaves on top and serve hot.