Vegetable Lasagna

Zach Thorp Oct 12, 2022


  • 2 cups ricotta
  • ½ cup grated pecorino or parmesan
  • 6 minced garlic cloves
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon salt
  • Pinch of black pepper
  • 2 tablespoons Arbequina EVOO
  • 1 cup chopped mushrooms
  • 24oz. jar marinara sauce
  • 2 thinly sliced zucchini
  • 1½ cups mozzarella


  1. Preheat the oven to 400°F. Place ricotta on a large square of cheesecloth 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.
  2. Transfer ricotta to a large bowl and add grated pecorino, garlic, basil, salt and pepper, stir to combine.
  3. Heat Ogliarola EVOO in a large skillet over medium-high heat. Once hot, add mushrooms and saute until soft and tender.
  4. Remove the skillet from the heat and add teh marinara sauce, stir to combine.
  5. Spoon ½ of teh marinara into the bottom of a casserole dish and begin layering the lasagna.
  6. Start the first layer with a single, slightly shingled row of sliced zucchini. Spread zucchini with ricotta mixture and sprinkle with a little mozzarella. Repeat this process, filling teh casserole ¾ of the way to the top.
  7. For the final layer weave or interlaced zucchini and sprinkle with any remaining mozzarella.
  8. Bake for 20-30 minutes of unil melty and slightly golden on top. Remove the front eh oven and rest for 10-15 minutes or until firm.
  9. Slice and serve, garnish with a little fresh basil and a drizzle of Ogliarola.