Remember that beautiful Blush Sauce recipe I shared with you last week? Get ready to behold its beauty again in my Blush Sauce Lasagna with Zucchini as it cascades over layers of tender noodles and fresh zucchini like some edible geological formation on Planet Pasta.
Lasagna is l’awesome because it’s pretty impossible to mess up. It’s not so much cooking per se; it’s more like assembly. In fact, if you like to build things, lasagna is for you. Because my sauce was already made, all I had to do was layer everything up and bake it. Yes, you’re going to have to be patient with the baking time. But when you can just sit back and kick your feet up while it cooks, it’s hardly an inconvenience.
The blush sauce gives this lasagna a special smooth and creamy richness that a traditional lasagna doesn’t have. The zucchini makes it feel fresh and lightened up, reminding me that spring is just around the corner. And THE CHEESE! What a wondefully melty cheese haven this is. I just love fresh mozzarella with pasta dishes.
No, you cannot go all “Honey I Shrunk the Kids” and shrink down to the proper size for scaling this lasagna like the cheesy cliffside it is, but you can sink your fork into it like an archaealogist digging up deliciousness. And that’s almost as fun.
A Few Tips Before You Get Cooking:
- You can add summer squash in with the zucchini, if you like.
- Make this easy on yourself and make the sauce the day before.
- You’ll have leftovers if you make the full sauce recipe, so refrigerate for later in the week or freeze it.
- Cut carbs by making this with ALL zucchini, no pasta.
Blush Lasagna with Zucchini
By The Smart Cookie Cook
- 3 cups My Best, Creamiest Blush Sauce
- 3 medium zucchini, very thinly sliced lengthwise
- 9 lasagna noodles, cooked
- 1/2 cup shredded parmesan cheese
- 1 cup whole milk ricotta cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 16 oz. fresh mozzarella, sliced
- 1/3 cup seasoned breadcrumbs
- 1 tsp. chopped fresh basil
- Make the sauce. Directions here.
- Preheat oven to 400 degrees. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- Spread a very thin layer of sauce on the bottom of the pan just to cover. Lay 3 noodles down in a single layer. Spread 1/3 of the ricotta on the noodles and sprinkle with 1/3 of the parmesan, salt, and pepper. Cover with a thin but substantial layer of the sauce. Lay 1/2 the zucchini down (it may overlap in layers) followed by more sauce. Continue layering as follows: 3 noodles; the rest of the ricotta; parmesan, salt and pepper; sauce; rest of zucchini; sauce; noodles; sauce. Leave the mozzarella, breadcrumbs and basil aside.
- Cover and bake for 50 minutes, or until tender and a knife inserted in the center comes out hot to the touch. Lay the mozzarella on top and sprinkle evenly with breadcrumbs. Return uncovered to the oven until golden brown and melty, about 15 minutes. Finish with fresh basil. *For best results scooping it from the pan, let it sit for 5-10 minutes before slicing and serving. Or impatiently dive right in like me.