Open zucchini and toasted corn lasagna with saffron ricotta cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Stir the warm milk with the saffron and let it steep for 10 minutes.

2. 2

   Using a mandoline or sharp knife, slice the zucchini lengthwise into long ribbons about 3 mm thick. Arrange them on trays, brush with 2 tbsp / 30 ml olive oil, and season with 1/2 tsp salt and a little black pepper.

3. 3

   Roast the zucchini ribbons for 12 to 15 minutes at 220 °C / 425 °F, turning halfway through, until flexible and lightly golden at the edges. Set aside.

4. 4

   Meanwhile, heat a large skillet over medium-high heat. Add the butter and 1 tbsp / 15 ml olive oil. Add the corn and sweet paprika, and cook for 4 to 5 minutes until some kernels are toasted. Add the shallots and cook 3 minutes more. Add the garlic, stir for 30 seconds, and turn off the heat. Season with 1/4 tsp salt and black pepper to taste.

5. 5

   In a bowl, mix the ricotta with the saffron milk, 30 g of the Parmesan, lemon zest, lemon juice, nutmeg, 1/4 tsp salt, and a few grinds of black pepper until smooth and spreadable.

6. 6

   In another bowl, combine the chopped walnuts, breadcrumbs, the remaining 20 g Parmesan, 1 tbsp / 15 ml olive oil, and a pinch of salt to make the crunchy topping.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In an ovenproof baking dish, spread a spoonful of saffron ricotta cream. Arrange an open layer of zucchini ribbons, add some of the corn and shallot mixture, spoon over some ricotta cream, and scatter a few basil leaves. Repeat to make 3 open layers, finishing with visible ricotta cream on top.

8. 8

   Scatter the walnut breadcrumb topping over the surface. Bake for 12 to 15 minutes at 200 °C / 400 °F until the top is golden and crisp.

9. 9

   Let rest for 5 minutes. Finish with the remaining basil, a very light drizzle of olive oil if desired, and a little more black pepper before serving.