Zucchini Lasagna Stacks with Citrus Ricotta, Tomato Lentils, and Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two sheet pans or one large sheet pan and one baking dish with parchment paper.

2. 2

   Arrange the zucchini slices on the pans, brush with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and a little black pepper. Roast for 12 minutes at 220 °C / 425 °F, turning halfway through, until tender but not falling apart. Set aside.

3. 3

   Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, dried oregano, and smoked paprika, and cook 30 seconds more.

4. 4

   Add the crushed tomatoes and cooked lentils. Season with 1/2 teaspoon salt and black pepper to taste. Cook for 8 to 10 minutes over medium-low heat, stirring occasionally, until thickened. Remove from the heat and stir in half of the fresh basil.

5. 5

   In a bowl, mix the ricotta with the beaten egg, lemon zest, lemon juice, and 30 g / 1/3 cup grated Parmesan. Add a pinch of salt and black pepper, and mix until creamy.

6. 6

   Lower the oven temperature to 200 °C / 400 °F. In the baking dish, assemble 4 individual lasagna-style stacks: place one layer of zucchini, one spoonful of ricotta mixture, and one spoonful of tomato lentils. Repeat the layers 3 times per serving, finishing with zucchini on top.

7. 7

   Sprinkle the remaining Parmesan over the top and bake for 15 minutes at 200 °C / 400 °F, until heated through and lightly golden around the edges.

8. 8

   Let rest for 5 minutes before serving. Finish with the remaining fresh basil on top and serve warm.