Cap the veggies off with another layer of noodles followed by about a quarter of the ricotta, another layer of noodles and more sauce. Memories, meals and Rachael's most personal stories from her first 50 years. Red sauce, cheese and zucchini highlight this simple lasagna. In a large mixing bowl, stir together the ricotta, herbs, egg yolk, Parmigiano Reggiano and some salt and pepper. Finish with a layer each of tomato puree, basil, zucchini and cream sauce. Spray a 9x13-inch baking dish with cooking spray. Using a wooden spoon or potato masher, crush the tomatoes to make a chunky sauce. Coat the bottom of a 9-inch x 13-inch baking dish with 1 cup tomato puree and cover with four lasagna sheets. In a large lasagna pan, assemble the dish by first ladling about a quarter of the sauce into the bottom of the dish. Salt zucchini and let it drain on towels for 30 minutes. 25 personal essays written by Rachael and over 125 recipes. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org. https://www.rachaelraymag.com/recipes/lasagna-recipes-meat-and-vegetarian Let sit for about 5 minutes before cutting into squares. Get the latest news, updates, and recipes in your inbox. While the sauce simmers, trim zucchini ends and cut them in half lengthwise. Season the veggies and remove to a large bowl. 25 personal essays written by Rachael and over 125 recipes. Season the veggies and remove to a large bowl. Season both sides of Season the cream sauce with salt and nutmeg. © 2020 Rachael Ray Digital LLC  |, Click here to learn how to manage cookies, 1 bag shredded mozzarella cheese (18 ounces). Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Slowly add the milk and cook, whisking continuously, until thickened, about 8 minutes. Return the pan to the heat and add in the butter, tomatoes, basil and some salt and pepper. Even picky eaters will eat their veggies thanks to this lasagna! Get the latest news, updates, and recipes in your inbox. Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Top with the Parmesan. Bake until golden and bubbly, about 30 minutes. Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets. From the perfect Bolognese to treasured recipes from her grandfather, Rachael shares the tastes and tales of her childhood, career and culmination of a delicious life! Top the noodles with a quarter of the sautéed zucchini mixture. Pre-heat the oven to 375ºF. This is one of many “Yum-o!” recipes – it’s good and good for you. Our site uses cookies to ensure you get the best experience on our website. Stand them up on one end and slice each zucchini into very thin planks. Bring the liquids up to a simmer and reserve warm. Line 2 baking sheets with parchment paper … © 2020 Rachael Ray Digital LLC  |, Click here to learn how to manage cookies, 3 cloves garlic, finely chopped or grated, 2 cans whole Italian plum tomatoes, such as San Marzano (28 ounces each), 1/2 cup flat leaf parsley, chopped (about a handful), 1/2 cup grated Parmigiano Reggiano cheese. Layer the lasagna as follows: tomato puree, basil, zucchini, mozzarella, ricotta, cream sauce, Parmesan and lasagna sheets. Memories, meals and Rachael's most personal stories from her first 50 years. Pre-heat the oven to 375°F. Continue building the lasagna in this way until you’ve used up all the fillings, ending with red sauce on the top. Repeat the layering, gently pressing down each layer. From the perfect Bolognese to treasured recipes from her grandfather, Rachael shares the tastes and tales of her childhood, career and culmination of a delicious life! Sprinkle the shredded mozzarella cheese over the top of the dish and cover with foil. Our site uses cookies to ensure you get the best experience on our website. https://www.rachaelraymag.com/recipe/farmers-market-lasagna Bake the lasagna for 30 minutes with the foil on, then remove it and continue baking for another 15 minutes until the noodles are tender and the cheese is browned. Click here to learn how to manage cookies. Repeat the layering, gently pressing down each layer. Next, place enough pasta noodles in a single layer to cover the bottom (be sure and leave a little bit of room between them for them to expand during cooking). Preheat oven to 450°F. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, melt the butter over medium-low heat. Add the zucchini and garlic to the pan and sauté until tender and wilted down, 5-6 minutes. Pre-heat the oven to 375ºF. Click here to learn how to manage cookies. Coat the bottom of a 9-inch x 13-inch baking dish with 1 cup tomato puree and cover with four lasagna sheets. https://www.rachaelrayshow.com/recipes/keto-lasagna-style-stuffed-zucchini Season the cream sauce with salt and nutmeg. Whisk in the flour until smooth. Add the zucchini and garlic to the pan and sauté until tender and wilted down, 5-6 minutes.